Ponzu Sauce for Dipping

Ingredients

• Juice of 4 lemons
• 1/3 cup plus 2 tablespoons rice vinegar
• 1 cup dark soy sauce
• 2 tablespoons tamari sauce
• 3 tablespoons mirin
• 1/3 -ounce dried bonito flakes
• 2 -inch square giant kelp (konbu)

Instructions

1. Combine all ingredients in a bowl and let stand 24 hours.
2. Strain through a cheesecloth and store up to 3 months in a cool, dark place, or in the refrigerator.