Supplies
- 1/2 Cup Tamari
- 1/4 Cup yuzu juice
- 2 Tablespoons orange juice
- 2 Tablespoons lemon juice
- 2 Tablespoons Mirin
- 4 grams bonito flakes (1/4 cup)
- 1 piece of kombu Dried kelp (6 grams)
- 1/2 teaspoon toasted sesame seeds
- 1/2 teaspoon yuzu kosho
Passo a passo
- Combine all the ingredients for the ponzu dipping sauce in a clean mason jar and place in your fridge for up to a week prior to straining for use.