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Yuzu Ponzu

  • SERVINGS: Makes about 1 cup
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN

A recipe from Emeril Lagasse, from the 2007 Classic in Aspen.

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  1. 1/2 cup soy sauce
  2. 1/4 cup sugar
  3. One 1-inch piece of fresh ginger, sliced 1/8 inch thick
  4. Juice of 1 lemon
  5. Juice of 1 orange
  6. 6 tablespoons bottled yuzu ponzu sauce
  7. 1/3 cup bottled yuzu juice or fresh lime juice
  1. Combine all of the ingredients in a small nonreactive saucepan and bring to a simmer, stirring until the sugar is dissolved. Remove from the heat and let cool completely before serving.
Make Ahead The Yuzu Ponzu can be refrigerated, covered, for up to 2 months.
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