-1/2 cup/ 115 ml soy sauce
-6tbsp/ 90 ml lemon juice
-2 tbsp/ 30ml orange juice
-lemon zest of one lemon
-2 tbsp/ 30ml mirin (rice vinegar)
-1/2 cup katsuobushi (dried bonito flakes) (skip if vegan)
-1 piece dried kelp
-asian chives and red chili, chopped (for garnish)
-Combine all ingredients in a mason jar and mix well. Steep in the refrigerator overnight or longer.
-After seeping, drain over a sieve to get rid of katsuobushi and dried kelp. To server, pour 2-3 tbsp/ 30-45ml of the ponzo sauce into a small dipping bowl for each person. Chop some chives and red chili into slices and add on top. Enjoy!