Ponzu Sauce for Dipping

By pattie_d

c.1997, M.S. Milliken & S. Feniger, all rights reserved

Ingredients

• Juice of 4 lemons
• 1/3 cup plus 2 tablespoons rice vinegar
• 1 cup dark soy sauce
• 2 tablespoons tamari sauce
• 3 tablespoons mirin
• 1/3-ounce dried bonito flakes
• 2 -inch square giant kelp (konbu)

Preparation

Step 1

Combine all ingredients in a bowl and let stand 24 hours. Strain through a cheesecloth and store up to 3 months in a cool, dark place, or in the refrigerator.