© Tina Rupp
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. More Fast Asian Recipes
How to Make It
Step
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.
