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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

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Ingredients

  • 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

Directions

  1. Step 1

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

Source
The Martha Stewart Show, May 2009

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