Ponzu Sauce (Japanese Citrus Dipping Sauce) Recipe

• 2 tablespoons rice vinegar (1 ounce; 30ml)
• 1/2 cup mirin (4 ounces; 120ml) (see note)
• 1 (3- by 3-inch) piece kombu (about 1 ounce; 30g) (see note)
• 1/2 ounce (15g) shaved katsuobushi (see note)
• 1/2 cup yuzu juice, or equal parts lemon and lime juice (4 ounces; 120ml) (see note)
• 1/2 cup light soy sauce (4 ounces; 120ml)

1. Combine vinegar, mirin, and kombu in a small saucepan. Bring to a simmer. Remove from heat and stir in katsuobushi. Cover and let steep for 10 minutes. Strain through a fine-mesh strainer and discard solids (or reserve to make a second batch, using some additional katsuobushi in the second batch). Allow liquid to cool completely.
2. Combine steeped mirin, citrus juice, and soy sauce. Ponzu will keep in a sealed container in the refrigerator for up to 1 week.

rice vinegar, mirin, yuzu juice, soy sauce

Taken from www.seriouseats.com/recipes/2016/06/ponzu-sauce-recipe.html (may not work)