- 1 cup soy sauce
- 1/2 cup sugar
- 2 inches fresh ginger, cut into 1/8-inch slices peeled
- 2 lemons, juiced
- 2 oranges, juiced
- 1 6-ounce bottle yuzu ponzu sauce
- 1 300 mg bottle Yuzu or lemon juice
- Combine all ingredients in a nonreactive saucepan and bring to a simmer. Stir until sugar is dissolved, about 5 minutes. Remove from heat and allow to cool before using.
- Cook's Note: Sauce can be refrigerated, covered, up to 2 months.