Description

Ingredients

• 🧂 Soy sauce: 80 ml (1/3 cup / 2.7 fl oz) glutensoy Original: 🧂 Soy sauce: 80 ml (1/3 cup / 2.7 fl oz)
• 🍋 Fresh lemon/yuzu juice: 60 ml (1/4 cup / 2 fl oz) Original: 🍋 Fresh lemon/yuzu juice: 60 ml (1/4 cup / 2 fl oz)
• 🍚 Rice vinegar: 30 ml (2 tbsp / 1 fl oz) Original: 🍚 Rice vinegar: 30 ml (2 tbsp / 1 fl oz)
• 🍯 Mirin: 30 ml (2 tbsp / 1 fl oz) Original: 🍯 Mirin: 30 ml (2 tbsp / 1 fl oz)
• 🧊 Water: 30 ml (2 tbsp / 1 fl oz) Original: 🧊 Water: 30 ml (2 tbsp / 1 fl oz)
• 🌿 Kombu (dried kelp): 1 small piece (5 cm / 2 in) Original: 🌿 Kombu (dried kelp): 1 small piece (5 cm / 2 in)
• 🐟 Katsuobushi (bonito flakes, optional): 5 g (1 tbsp) Original: 🐟 Katsuobushi (bonito flakes, optional): 5 g (1 tbsp)
• 🍬 Sugar (optional, to taste): 1–2 g (¼–½ tsp) Original: 🍬 Sugar (optional, to taste): 1–2 g (¼–½ tsp)
• ➕ To serve (optional): grated daikon, sliced scallion, chili rings Original: ➕ To serve (optional): grated daikon, sliced scallion, chili rings

Preparation

• Combine soy sauce, citrus juice, rice vinegar, mirin, and water in a jar.
• Add kombu (and katsuobushi if using). Stir in a pinch of sugar if you like it rounder.
• Cover and steep 30–60 min at room temp (or refrigerate up to 24 h for deeper flavor).
• Strain out kombu/bonito. Serve plain or with grated daikon, scallion, and chili.

Total Time

Nutritional Value

Advice

Status

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