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