Description

Ingredients

• 🍶 150 ml soy sauce glutensoy Original: 🍶 150 ml soy sauce
• 🍋 80 ml fresh citrus juice (yuzu if available; or 50 ml lemon + 30 ml lime) Original: 🍋 80 ml fresh citrus juice (yuzu if available; or 50 ml lemon + 30 ml lime)
• 🍚 20 ml mirin Original: 🍚 20 ml mirin
• 🍶 20 ml rice vinegar Original: 🍶 20 ml rice vinegar
• 🐟 6 g katsuobushi (bonito flakes) — optional but classic Original: 🐟 6 g katsuobushi (bonito flakes) — optional but classic
• 🌿 5 cm kombu (dried kelp), wiped clean Original: 🌿 5 cm kombu (dried kelp), wiped clean
• 🍊 1 tsp citrus zest (optional, for extra aroma) Original: 🍊 1 tsp citrus zest (optional, for extra aroma)

Preparation

• In a jar, combine soy, citrus juice, mirin, and rice vinegar.
• Add kombu and katsuobushi (and zest if using).
• Cover and steep in the fridge 12–24 h.
• Strain through a fine sieve; discard solids. Store chilled up to 10 days.

Total Time

Nutritional Value

Advice

Status

More from this category

Share & Print