Ponzu

Ingredients

• Juice of 2 lemons
• ¼ cup seasoned rice vinegar
• ½ cup plus 2 tablespoons dark soy sauce
• 2 tablespoons tamari
• ¼ cup mirin
• ¼ cup bonito flakes
• 1 3-inch square kelp, cut in thirds

Makes about 1 1/2 cups

Preparation

1. In a bowl, mix together all the ingredients. Let sit for 24 hours, then strain through cheesecloth. Ideally, the ponzu should sit, refrigerated, for at least a month; it improves with age and may be stored in the refrigerator for up to six months. Serve as a dipping sauce for tempura.