Recipe

Ingredients (Yield: 3 cups)

1 cup Kikkoman Soy Sauce
2/3 cup water
1/3 cup lemon juice
1/3 cup lime juice
1/3 cup yuzu juice
2 tablespoons mirin
1/4 cup granulated sugar
2 tablespoons brown sugar
2 ounces ginger, sliced
2 x 2-inch square kombu [Japanese dried kelp] (optional)
Small handful bonito flakes (optional)

Instructions

Combine all ingredients and let sit, refrigerated, for two days, then strain. Best if aged for 1 month before using.

Recipe by Chef John Beardsley, 415 Asian Restaurant and Lounge, San Francisco, CA.

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