Yuzu Sauce Recipe

In a small saucepan, combine yuzu juice, soy sauce, mirin, rice vinegar, sugar, and 2 tablespoons water.

Place the pan over medium-low heat and stir until the sugar dissolves (about 1–2 minutes). Do not let the mixture boil vigorously; a gentle simmer is fine.

While the base warms, finely grate the ginger and zest the yuzu (or lemon) to get about 1 teaspoon zest. Mince the garlic if using.

Add the grated ginger and minced garlic to the saucepan and stir to incorporate. Allow to simmer gently for 30–45 seconds to bloom the aromatics.

Remove the pan from heat. Stir in the sesame oil and neutral oil to add body and mouthfeel. This also helps emulsify the sauce slightly.

Add the toasted sesame seeds and yuzu zest; stir to combine. Taste and adjust seasoning—if it’s too sharp, add up to 1/2 teaspoon more sugar; if too salty, add 1–2 teaspoons water or a touch more yuzu juice.

If you prefer a slightly thicker, glossy sauce, make a slurry by mixing 1/2 teaspoon cornstarch with 1 teaspoon cold water until smooth.

Return the saucepan to low heat and whisk in the cornstarch slurry. Cook for 30–60 seconds, stirring, until the sauce barely thickens and becomes glossy. Remove from heat immediately to prevent over-thickening.

Let the sauce cool to room temperature. Transfer to a clean jar or squeeze bottle. The sauce will thicken slightly more as it cools.

Store the yuzu sauce refrigerated in a sealed container for up to 10–14 days. Shake or stir before each use. If separation occurs, whisk briefly to recombine.

Uses: drizzle over grilled fish or chicken, use as a dressing for salads and cold noodles, toss with steamed vegetables, or serve as a dipping sauce for tempura and dumplings.