Yuzu Ponzu

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

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  • Servings: Makes about 1 cup


  • 1/2 cup soy sauce
  • 1/4 cup sugar
  • One 1-inch piece of fresh ginger, sliced 1/8 inch thick
  • Juice of 1 lemon
  • Juice of 1 orange
  • 6 tablespoons bottled yuzu ponzu sauce
  • 1/3 cup bottled yuzu juice or fresh lime juice

How to make this recipe

  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.

Contributed By Published July 2013

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