About this recipe

Ingredients

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

Preparation

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

Timing details

Nutrition

Estimated values per serving.

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