Recipe ingredients and directions:

1 cup lemon juice or combination lemon-lime (in Japan, sudachi citron or

other very acid citrus fruits are used)

1/3 cup plus 2 Tbsp rice vinegar

1 cup dark soy sauce

2 Tbsp tamari sauce

3 Tbsp mirin, alcohol burned off

1/3 oz (10 g; 1 small handful) dried bonito flakes (hana-katsuo)

2 in (5 cm) square giant kelp (konbu)

Mix all ingredients and let stand for 24 hours. Strain through

cheesecloth and mature 3 months in a cool dark place, or refrigerate.

Keeps indefinitely, but should be used within 1 year for best

flavor. Makes 2 1/2 cups.

Category: Asian Recipes