Japanese Ponzu Sauce - Vegetarian Variation - cooking recipe

Ingredients

200 ml sake
1 piece kombu, cut in 3 pieces (seaweed or kelp)
250 ml soy sauce
100 ml rice vinegar
4 teaspoons sugar
4 lemons, juice of

Preparation

Heat sake with kombu in a small saucepan and boil until alcohol is cooked off. Do not overcook.
Add soy sauce, rice vinegar, sugar and juice to the sake kombu mixture. Refrigerate in a glass container for at least 2 days. Remove kombu after 2 days.
Keep the sauce in the refrigerator.