Recipes for Yuzu Ponzu

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup expired Yuzu Ponzu
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. In a bowl, combine the expired Yuzu Ponzu, minced garlic, olive oil, salt, and pepper.
2. Place the chicken breasts in a resealable bag and pour in the marinade. Seal the bag and gently massage the marinade into the chicken.
3. Marinate the chicken in the refrigerator for at least 30 minutes, or overnight for more flavor.
4. Preheat a grill or grill pan over medium-high heat.
5. Remove the chicken from the marinade, letting any excess drip off, and grill for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).
6. Discard any remaining marinade.
7. Let the chicken rest for a few minutes before slicing and serving.
8. Serve with your choice of sides and enjoy!

Ingredients

• 4 salmon fillets
• 1/4 cup slightly expired Yuzu Ponzu
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• Salt and pepper to taste
• 2 green onions, sliced (for garnish)

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix together the Yuzu Ponzu, honey, sesame oil, grated ginger, garlic, salt, and pepper.
3. Place the salmon fillets on a parchment-lined baking sheet and brush the glaze over the top of each fillet.
4. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
5. Garnish with sliced green onions and serve hot.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 tablespoons expired Yuzu Ponzu
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 bell pepper, sliced
• 1 cup sugar snap peas
• 1 carrot, julienned
• Salt and pepper to taste

Instructions

1. In a small bowl, whisk together the expired Yuzu Ponzu, soy sauce, sesame oil, and cornstarch. Set aside.
2. In a large skillet or wok, heat the vegetable oil over high heat.
3. Add the minced garlic and stir-fry for 30 seconds until fragrant.
4. Add the shrimp and stir-fry for 2-3 minutes until they turn pink and opaque.
5. Add the bell pepper, sugar snap peas, and carrot. Stir-fry for another 2-3 minutes until the vegetables are crisp-tender.
6. Pour the Yuzu Ponzu sauce over the shrimp and vegetables. Cook for an additional 1-2 minutes, stirring constantly, until the sauce thickens and coats everything evenly.
7. Season with salt and pepper to taste.
8. Remove from heat and serve immediately over steamed rice or noodles.
9. Enjoy this delicious stir-fry while it's hot!