Ponzu

• 2 1/4 cup sake
• 2 cup lite soya sauce
• 1/2 cup lemon juice
• 1/2 cup rice vinegar
• 2/3 cup sugar
• 2/3 cup chopped kombu

1. Have a quart or liter glass jar sterilized take your sake and kombu and bring to boil till alcohol is cooked off.
2. Mix the lemon juice ,sugar , vinegar, and, soya sauce.
3. When the alcohol is cooked off add the soya sauce mixture to the kombu mixture let boil stirring occasionally for 10 minute
4. Fish out the kombu add to jar makes it easier to pour liquid into jar pour contents of liquid into jar on top of the kombu when jar cools put into the refrigerator for 48 hours at least then take the kombu out
5. This will last a very long time just as long as soya sauce on your shelf
6. Kombu is dried kelp

sake, lite soya sauce, lemon juice, rice vinegar, sugar, chopped kombu

Taken from cookpad.com/us/recipes/341319-ponzu (may not work)