Go Back
–+ servings
Dark yuzu sauce in a clear glass bowl with a wooden spoon.

Yuzu Sauce

Tysen Ling Profile PictureTysen Ling
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Steeping Time 1 day
Total Time 1 day 10 minutes
Course sauce
Cuisine Asian
Servings 8
Calories 71 kcal

Ingredients
  

  • 1 piece kombu about 2 inches
  • 1/2 cup dried bonito flakes or dried shiitake mushrooms for a vegetarian option
  • 1/2 cup soy sauce
  • 2 tablespoons mirin
  • 3/4 teaspoon sesame oil
  • 3/4 teaspoon rice vinegar
  • 1/2 cup yuzu juice freshly squeezed if available

Instructions
 

  • Place the kombu and dried bonito flakes in a sterilized jar. Pour in the soy sauce, mirin, sesame oil, rice vinegar, and yuzu juice. Make sure the kombu and flakes are fully submerged. If they are not, cover the jar and give it a gentle shake.
    Steeping kombu and bonito flakes for Yuzu Sauce.
  • Seal the jar and refrigerate for 24 hours. This steeping time lets the flavors meld and gives the sauce depth.
    Yuzu Sauce steeping in a glass jar with a spoon.
  • After 24 hours, strain out the kombu and bonito flakes. Return the clear sauce to the jar. Enjoy immediately or let the flavors develop further in the refrigerator for up to several months. Use as a dipping sauce or marinade.
    Straining kombu and bonito flakes from the Yuzu Sauce using a fine mesh strainer.

Nutrition

Calories: 71kcalCarbohydrates: 4gProtein: 11gFat: 0.4gSaturated Fat: 0.1gSodium: 883mgFiber: 0.2g
Keyword Yuzu Sauce
Tried this recipe?Let us know how it was!