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.

Citrus-and-Soy Marinade
Photo: © Tina Rupp
4 cups


  • 1 cup mirin (see Note)

  • 1 cup soy sauce

  • cup yuzu juice or freshly squeezed lemon juice (see Note)

  • 2 cups water


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


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

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