Ponzu Sauce

From at the Japanese table by Lesley Downer.

• 1 cup lemon juice
• ½ cup rice vinegar
• 1 cup soy sauce
• 3 tablespoons mirin (rice wine)
• 2 inch square dried kombu, wiped
• handful dried bonito flakes (about 2 grams)

Put the ingredients in a bowl and leave overnight. Strain the sauce into a jar and refrigerate until ready to use. Keeps for 3 months.

Used in Steamed Fish with Ponzu Sauce.