Recipes Citrus-and-Soy Marinade Be the first to rate & review! 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. By Bill Kim Bill Kim Born in Seoul, South Korea, Bill Kim is an award-winning Chicago chef and restauranteur known for merging his Korean heritage with the food of his Midwestern upbringing. He was one of the first fine-dining chefs to embrace casual concepts with this signature style of cuisine. Bill is the author of the acclaimed cookbook Korean BBQ (2018). Food & Wine's Editorial Guidelines Updated on June 17, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Yield: 4 cups Ingredients 1 cup mirin (see Note) 1 cup soy sauce ⅓ cup yuzu juice or freshly squeezed lemon juice (see Note) 2 cups water Directions 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. Rate it Print