Japanese Ponzu Sauce With Meyer Lemons - cooking recipe

Ingredients

1 piece kombu seaweed (3 x 2 inches) or 1 piece konbu (3 x 2 inches)
1 - 1 1/2 cup bonito flakes (katsuobushi)
3/4 cup soy sauce, plus
2 tablespoons soy sauce
3/4 cup lemon juice (see note above)
1/3 cup mirin, plus
1 tablespoon mirin
2 teaspoons sugar
2 teaspoons rice vinegar

Preparation

Combine all ingredients in a bowl and refrigerate for 1 to 2 days to develop taste and strain well after 1 day. If you like more dashi flavor, then keep in refrigerator for 2 to 3 days and strain. I normally like just one day in the refrigerator and strain. The liquid Ponzu Sauce keeps in the refrigerator for 6 months (don't worry, you will use this up very, very quickly). The leftover katsuobushi and kombu after straining can be used to make furikake for later use.