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Yuzu Dipping Sauce


This dipping sauce, courtesy of chef Takashi Yagihashi (Takashi's Noodles), is served with his Grilled Salmon and Chilled Somen.

  • Yield: Makes 1 1/2 cups

Source: The Martha Stewart Show, May 2009


  • 1 1/4 cups Cold Somen Broth
  • 4 teaspoons yuzu juice or freshly squeezed lemon juice
  • 1 teaspoon minced yuzu peel or lemon zest
  • 1/2 teaspoon yuzu pepper or capers


  1. Combine all ingredients in a small bowl; mix well to combine. Divide evenly between 4 cups for serving.

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