Savory Yuzu And Ginger Sauce

Yuzu is an extremely sour Japanese citrus fruit that is most often combined with soy sauce as a dip for fried foods, particularly dumplings.
We find that the brightness of the yuzu makes it work well as a pan sauce for seared chicken breasts. This sauce can also be used as a dip for fried chicken wings.

MAKES: ½ cup (120 ml)

PREP TIME: 10 minutes

COOK TIME: 20 minutes

INGREDIENTS:

• 2 tsp (10 ml) safflower oil
• ½ shallot, minced
• 2 tsp (6 g) grated ginger
• ¼ cup (60 ml) sake
• ⅓ cup (80 ml) yuzu juice
• ½ tsp soy sauce
• 1 cup (240 ml) chicken stock
• ¼ tsp white pepper
• 1 tbsp (15 g) butter

INSTRUCTIONS:

1. Heat the safflower oil in a small sauté pan over medium heat.
2. Add the minced shallot and sauté until translucent, about 2 to 3 minutes.
3. Add the grated ginger and sauté for 1 minute more.
4. Add the sake and stir well with a wooden spoon, until most of the sake evaporates from the pan and about 1 tablespoon (15 ml) is left, about 2 to 3 minutes.
5. Add the yuzu juice and soy sauce and simmer until the mixture is reduced by half, about 2 to 3 minutes.
6. Add the chicken stock and mix well. Simmer for 8 to 9 minutes or until the mixture is reduced by half and the mixture is thick enough to lightly coat the back of a spoon.
7. Season with the white pepper.
8. Add the butter and stir until melted.
9. Serve as a sauce to accompany chicken or fish or as a dipping sauce for dumplings