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
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 It
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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