Ponzu Sauce for Dipping
Ingredients
- 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 bonito flakes, dried
- 2 -inch square giant kelp, (konbu)
Directions
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.