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Yuzu Ponzu Sauce


  • 1 cup soy sauce
  • 1/2 cup sugar
  • 2 inches fresh ginger, cut into 1/8-inch slices peeled
  • 2 lemons, juiced
  • 2 oranges, juiced
  • 1 6-ounce bottle yuzu ponzu sauce
  • 1 300 mg bottle Yuzu or lemon juice


  • Combine all ingredients in a nonreactive saucepan and bring to a simmer. Stir until sugar is dissolved, about 5 minutes. Remove from heat and allow to cool before using.
  • Cook's Note: Sauce can be refrigerated, covered, up to 2 months.