- 1 tablespoon grapeseed or rice bran oil
- 1 tablespoon minced shallot
- 1 clove garlic, minced
- 1 cup yuzu juice
- 2 tablespoons palm sugar or brown sugar
Heat oil in a small saucepan; stir in shallot and garlic and cook over low heat until tender. Add yuzu juice and bring to a boil. Reduce heat and simmer until juice is reduced to 3/4 cup, about 15 minutes. Add palm sugar and whisk until combined.
This sauce is delicious with sashimi, broiled halibut or grilled salmon. For a quick, light meal, pour over noodles and steamed vegetables.