Citrus-and-Soy Marinade

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.

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  • Servings: Makes 4 cups

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Ingredients

  • 1 cup mirin (see Note)
  • 1 cup soy sauce
  • 1/3 cup yuzu juice or freshly squeezed lemon juice (see Note)
  • 2 cups water

How to make this recipe

  1. In a large bowl, combine the mirin with the soy sauce, yuzu juice and water. Refrigerate for up to 5 days.

Notes

Mirin is available at Asian markets; sweet sherry is a good substitute. Yuzu is available at specialty markets.

Contributed By Photo © Tina Rupp Published July 2011





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