Long-Lasting Ponzu Sauce Base with Lots of Citrus Juice

• 1 from 3 fruit Daidai or yuzu juice
• 1 the same amount as the citrus juice Vinegar
• 1 the same amount as the citrus juice and vinegar combined Soy sauce
• 1 dash Umami seasoning
• 1 tsp Sugar
• 1 3 cm square piece Kombu

1. Wash the daidai or yuzu, cut in half and squeeze out the juice.
2. Don't worry about a little pulp getting in the juice.
3. Put the juice into a large measuring cup.
4. Add an equal amount of vinegar.
5. If there is 100 ml of citrus juice, add 100 ml of vinegar.
6. Put into a container and store.
7. In the winter you can leave it out at room temperature.
8. To make ponzu soy sauce, add an equal amount of soy sauce - for example, for 50 ml of the base, add 50 ml of soy sauce.
9. Add sugar, umami seasoning and the konbu seaweed pieces, and leave to marinate for about 2 hours.

yuzu, same amount, same amount, sugar

Taken from cookpad.com/us/recipes/146500-long-lasting-ponzu-sauce-base-with-lots-of-citrus-juice (may not work)