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Japanese Ponzu Sauce
Ponzu is a lovely, light, soy-based dipping sauce that is enlivened by the zippy citrus fruits of Japan

Ingredients:
1/4 cup plus 2 tablespoons fresh lemon juice
1/4 cup plus 2 tablespoons fresh lime juice (or, instead of lemon and lime juice, use 3/4 cup yuzu juice)
1/3 cup Japanese rice vinegar
1 cup dark Japanese soy sauce
3 tablespoons mirin
1/2 ounce dried bonito flakes
a piece of kombu, about 3 inches square

Directions:
Blend all the ingredients in a bowl. Let stand, unrefrigerated, for 48 hours. Strain. The ponzu sauce may be used immediately, but it picks up complexity as it matures. The sauce keeps, covered, in a cool place for up to 1 year.

Ponzu is a lovely, light, soy-based dipping sauce that is enlivened by the zippy citrus fruits of Japan. Juice of the yuzu, that wonderful Japanese citron, is available in bottles at Japanese grocery stores. Ponzu is used as a dipping sauce for many things: sashimi, nabemono (quick-cooked stews), and as a dressing for vinegared Japanese vegetables. You can also go beyond Japanese practice and use it as a dip for fried chicken, grilled fish, and grilled vegetables. Makes about 2 1/4 cups