- TOTAL TIME: 5 MIN
- SERVINGS: Makes 4 cups
This marinade is Bill Kim's version of ponzu, a Japanese sauce made with soy sauce and citrus. Here he uses mirin, a sweet Japanese rice wine, and yuzu, a floral citrus. This marinade keeps for several days in the refrigerator, so make a large batch and use half on squid and the rest for tofu.
- 1 cup mirin (see Note)
- 1 cup soy sauce
- 1/3 cup yuzu juice or freshly squeezed lemon juice (see Note)
- 2 cups water
- In a large bowl, combine the mirin with the soy sauce, yuzu juice and water. Refrigerate for up to 5 days.