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Yuzu-Kosho Mayo Dipping Sauce

Made from Japanese mayonnaise, Yuzu juice, Yuzu-Kosho, and chives, this is a super quick dipping sauce which can be made with everything I always have in my fridge, and it always tastes so good. You can adjust the amount of the yuzu-kosho according to your taste. This sauce is great with Salt-Roasted Fingerling Potatoes made in Fukkura-san, or grilled vegetables, fish, etc.

Yield

About 1/4 cup (60 ml)

Ingredients

  • 1/4 cup (60 ml) mayonnaise (I recommend Japanese Kewpie brand)
  • 1 teaspoon yuzu-kosho
  • 1 teaspoon fresh yuzu juice (can substitute with fresh lemon juice)

Procedure

  1. Whisk together all the ingredients.
  2. Serve as a dipping sauce for the steam-roasted potatoes, grilled fish, etc.

Serving suggestion: with donabe Steam-Roasted Potatoes

    About the measurements used in our recipes

    For rice measurement, traditional Japanese rice measurement is used.
    • 1 rice-cup = 3/4 US cup = 180 ml
    Other conversions (US to metric measures)
    • 1 cup = 240 ml1
    • 1 inch (1") = 2.5 cm
    • 1 ounce (1 oz) = 30 ml