Ponzu Sauce

Ponzu Sauce

Makes 30 fl oz (900 mL)

Ingredients:
2 fluid ounces oz (60 mL) mirin (sweet eastern rice wine)
12 fluid ounces oz (375 mL) soy sauce
12 fluid ounces oz (375 mL) lemon juice
6 fluid ounces oz (150 mL) rice vinegar
1/2 ounce (15 g) katsuobushi (shaved dried bonito flakes)

Directions:
1. 1 piece about (1 piece more than) kombu (eastern kelp) 2 1/2 inside. sq. 6 cm sq.
2. Warm the mirin inside a low saucepan. Tilt the pan in direction of the flame to ignite (or light-weight with a match) and burn up off the liquor.
3. Add the mirin with the staying ingredients. Refrigerate right away.
4. Worry. Force on the solids to pressure out all liquid.