Thin Yuzu Yakiniku Sauce for Stir‑Fry

Instructions

1. 1

   If using miso, dissolve it in the sake until smooth.

2. 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. 3

   Stir in grated onion, garlic, ginger, sesame oil, sesame seeds, scallion, and optional gochujang.

4. 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. 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. 6

   Store refrigerated up to 1 week; bring to room temp and stir before use.