Ingredients

• Juice of 4 lemons
• 1/3 cup plus 2 tablespoons rice vinegar
• 1 cup dark soy sauce
• 2 tablespoons tamari sauce
• 3 tablespoons mirin
• 1/3-ounce dried bonito flakes
• 2-inch square giant kelp (konbu)

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Instructions

1. Combine all ingredients in a bowl and let stand 24 hours. Strain through a cheesecloth and store up to 3 months in a cool, dark place, or in the refrigerator.