Description

Ingredients

• 🍶 120 ml (½ cup) soy sauce glutensoy Original: 🍶 120 ml (½ cup) soy sauce
• 🍋 60 ml (¼ cup) yuzu juice (or a mix of lemon and lime juice) Original: 🍋 60 ml (¼ cup) yuzu juice (or a mix of lemon and lime juice)
• 🍶 60 ml (¼ cup) mirin Original: 🍶 60 ml (¼ cup) mirin
• 🍶 60 ml (¼ cup) rice vinegar Original: 🍶 60 ml (¼ cup) rice vinegar
• 🥣 30 ml (2 tbsp) dashi stock (optional, for extra umami) Original: 🥣 30 ml (2 tbsp) dashi stock (optional, for extra umami)
• 🍄 1 piece dried shiitake mushroom (optional, for infusion) Original: 🍄 1 piece dried shiitake mushroom (optional, for infusion)
• 🥢 1 small piece kombu seaweed (about 5x5 cm) Original: 🥢 1 small piece kombu seaweed (about 5x5 cm)

Preparation

• Combine soy sauce, citrus juice, mirin, and rice vinegar in a bowl.
• Add dashi stock, shiitake, and kombu if using.
• Cover and refrigerate for at least 2 hours (or overnight for deeper flavor).
• Strain before serving.
• Serve chilled as a dipping sauce or dressing.

Total Time

Nutritional Value

Advice

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