1/2 cup yuzu juice, or equal parts lemon and lime juice
1/2 cup light soy sauce
Directions
Combine vinegar, mirin, and kombu in a small saucepan. Bring to a simmer. Remove from heat and stir in katsuobushi. Cover and let steep for 10 minutes. Strain through a fine-mesh strainer and discard solids . Allow liquid to cool completely. Combine steeped mirin, citrus juice, and soy sauce. Ponzu will keep in a sealed container in the refrigerator for up to 1 week.
