Try our Homemade Ponzu Sauce for Hot Pot

• 4 to 5 tablespoons Soy sauce
• 2 tbsp Vinegar and an optional 5 cm square sheet of kombu seaweed for the stock
• 2 to 3 tablespoons Mirin
• 1/2 tbsp Sugar
• 4 to 5 tablespoons Soy sauce
• 3 tbsp Lemon juice (fresh is best, but bottled is okay)
• 2 to 3 tablespoons Mirin
• 1/2 tbsp Sugar
• 5 cm square sheet Kombu seaweed for dashi stock (optional)

1. The type of vinegar (100% rice, rice blend, grain, etc) used will differ.
2. Chose whatever you prefer.
3. Also, this recipe makes a slightly sweet sauce, so for those who don't like it sweet, reduce or eliminate the sugar.
4. Put all the ingredients into a sauce pan, bring to a boil, then immediately remove from the heat.
5. After it cools down, it's ready to be use.
6. For those who are in a hurry, you can serve it without heating.
7. I'm usually pressed for time, so I generally use it as is.
8. For times when you don't have any lemons, just make it without it.
9. It's not too bad.
10. (I'm sure the photo doesn't help much.
11. tee hee)
12. If you don't have any dashi kombu, then leave it out Since this is for times when you're in a bind, just use whatever you have.
13. For sesame sauce, refer to this "Easy Convenient Our Homemade Sesame Sauce for Hot Pots" : https://cookpad.com/en/recipes/145159-simple-and-convenient-homemade-sesame-sauce-made-in-a-pot

soy sauce, vinegar, mirin, sugar, soy sauce, lemon juice, mirin, sugar, stock

Taken from cookpad.com/us/recipes/154611-try-our-homemade-ponzu-sauce-for-hot-pot (may not work)