Instructions

Heat the mirin with sake over medium heat in a Magefesa Casserole for some minutes so that alcohol evaporates. Remove and let it cool. Meanwhile, squeeze the citrus fruits with the help of a Magefesa juice extractor. Mix all the ingredients in a hermetic pan and let it rest for 48h in a fresh place. Strain the mix with a fine strainer and it is ready to be served.
This sauce is originally made with yuzu (Japanese citrus fruit), that can be substituted by a mix of our citrus fruits. This kind of multi-use vinaigrette is used for meat, fish or vegetable dressing.

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