Japanese Ponzu Sauce With Meyer Lemons

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 piece kombu seaweed (3 x 2 inches) or 1 piece konbu (3 x 2 inches)
• 1 -1 1/2 cup bonito flakes (katsuobushi)
• 3/4 cup soy sauce, plus
• 2 tablespoons soy sauce
• 3/4 cup lemon juice (see note above)
• 1/3 cup mirin, plus
• 1 tablespoon mirin
• 2 teaspoons sugar
• 2 teaspoons rice vinegar

Recipe

• 1 combine all ingredients in a bowl and refrigerate for 1 to 2 days to develop taste and strain well after 1 day. if you like more dashi flavor, then keep in refrigerator for 2 to 3 days and strain. i normally like just one day in the refrigerator and strain. the liquid ponzu sauce keeps in the refrigerator for 6 months (don't worry, you will use this up very, very quickly). the leftover katsuobushi and kombu after straining can be used to make furikake for later use.