About this recipe

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Recipe highlight

Why you’ll love it

One small jar, endless uses—citrus-kissed umami for everything! 🍋

Ingredients

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

Preparation

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

Timing details

Nutrition

Estimated values per serving.

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