Ponzu

• Juice of 2 lemons
• 1/4 cup seasoned rice vinegar
• 1/2 cup plus 2 tablespoons dark soy sauce
• 2 tablespoons tamari
• 1/4 cup mirin
• 1/4 cup bonito flakes
• 1 3-inch square kelp, cut in thirds

1. In a bowl, mix together all the ingredients.
2. Let sit for 24 hours, then strain through cheesecloth.
3. 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.
4. Serve as a dipping sauce for tempura.

lemons, rice vinegar, soy sauce, tamari, mirin, bonito flakes, kelp

Taken from cooking.nytimes.com/recipes/8231 (may not work)