Japanese Ponzu Sauce With Meyer Lemons
- 1 piece kombu seaweed (3 x 2 inches) or 1 piece konbu (3 x 2 inches)
- 1 - 1 1/2 cup bonito flakes (katsuobushi)
- 3/4 cup soy sauce, plus
- 2 tablespoons soy sauce
- 3/4 cup lemon juice (see note above)
- 1/3 cup mirin, plus
- 1 tablespoon mirin
- 2 teaspoons sugar
- 2 teaspoons rice vinegar
- Combine all ingredients in a bowl and refrigerate for 1 to 2 days to develop taste and strain well after 1 day. If you like more dashi flavor, then keep in refrigerator for 2 to 3 days and strain. I normally like just one day in the refrigerator and strain. The liquid Ponzu Sauce keeps in the refrigerator for 6 months (don't worry, you will use this up very, very quickly). The leftover katsuobushi and kombu after straining can be used to make furikake for later use.
konbu, bonito flakes, soy sauce, soy sauce, lemon juice, mirin, mirin, sugar, rice vinegar
Taken from www.food.com/recipe/japanese-ponzu-sauce-with-meyer-lemons-284665 (may not work)