1 cup sudachi juice (or lemon and lime)
1/3 cup plus 2 tablespoons rice vinegar
1 cup dark soy sauce
2 tablespoons tamari
3 tablespoons mirin
1/3 ounce hana-katsu (shaved dried bonito
flakes)
2-inch square piece of kombu
Method:
Mix together all ingredients and let sit for 24
hours. Strain through cheesecloth.
