Ponzu dipping sauce

Ingredients:

• Juice of 4 lemons
• 1/3 tbsp. plus 2 tbsp. l. rice vinegar
• 1 cup dark soy sauce (shoyu)
• 2 tablespoons tamari sauce
• 3 tablespoons mirin
• 10 g katsuobushi (dried bonito flakes)
• A piece of giant kelp (kombu) 5x5 cm.

Preparation:

1. Mix all ingredients in a bowl and let steep for 24 hours. Strain through cheesecloth and store in a cool, dark place or in the refrigerator for up to 3 months.
   Exit: 2.5 tbsp.