Thin Yuzu Yakiniku Sauce for Stir‑Fry

A light, pourable yakiniku-style stir‑fry sauce with real yuzu for bright, floral acidity. Makes about 1 1/2 cups.

Ingredients

• 1/2 cup soy sauce
• 2 tbsp sake
• 2 tbsp mirin
• 2 tbsp bottled yuzu juice (or 2 tbsp yuzu ponzu if you’d like extra umami; reduce soy by 1–2 tbsp)
• 1 tbsp rice vinegar
• 1 tbsp honey or 1½ tbsp granulated sugar
• 1 tsp white miso (optional, for deeper umami)
• 1 tbsp toasted sesame oil
• 2 tbsp finely grated onion (or 1 tbsp onion purée)
• 1 clove garlic, grated
• 1 tsp grated fresh ginger
• 1 tsp gochujang or ½ tsp chili flakes (optional)
• 1 tbsp toasted sesame seeds
• 1 tbsp thinly sliced scallion
• 1 tsp cornstarch mixed with 2 tbsp cold water (optional — very small amount to slightly thicken so sauce clings; omit for fully thin)

Instructions

1. If using miso, dissolve it in the sake until smooth.
2. In a bowl, whisk together soy sauce, sake (with miso if used), mirin, yuzu juice, rice vinegar, and honey/sugar until sugar dissolves.
3. Stir in grated onion, garlic, ginger, sesame oil, sesame seeds, scallion, and optional gochujang.
4. For stir‑fry use: if you want the sauce to coat ingredients lightly, keep it as is (thin). If you prefer a barely-thicker cling, whisk in the cornstarch slurry.
5. To finish in a hot wok: add sauce near the end of stir‑frying (last 1–2 minutes). Toss constantly over high heat until sauce warms and just begins to cling to ingredients — avoid prolonged cooking to preserve yuzu brightness.
6. Store refrigerated up to 1 week; bring to room temp and stir before use.

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