Ingredients:

  • 1/2 cup Low-Sodium Soy Sauce (or Tamari for Gluten-Free)
  • 1/4 cup Dashi Stock, prepared
  • 3 Tbsp Mirin (Sweet Rice Wine)
  • 1/2 tsp Granulated Sugar
  • 1 tsp Fresh Ginger, finely grated
  • 1/2 tsp Garlic, finely minced (Optional)
  • 2 Tbsp Fresh Lime Juice
  • 2 Tbsp Fresh Lemon Juice
  • 1 Tbsp Yuzu Juice (optional)
  • Pinch Fine Sea Salt (optional, to taste)

Instructions:

  1. Prep Aromatics: Using a microplane, finely grate the ginger and mince the garlic. Set aside.
  2. Combine the Base: In a small non-reactive saucepan, combine the soy sauce, Dashi stock, Mirin, and granulated sugar. Whisk thoroughly until the sugar dissolves.
  3. Introduce Aromatics: Stir in the grated ginger and garlic into the liquid mixture.
  4. Gentle Simmer: Place the saucepan over medium-low heat. Bring the mixture just to a gentle simmer—do not allow it to boil rapidly.
  5. Infuse: Simmer gently for 3 to 4 minutes. This step slightly mellows the raw soy flavor and integrates the aromatics.
  6. Remove and Cool: Remove the saucepan from the heat immediately. Allow the mixture to cool for 10 minutes at room temperature.
  7. Add Citrus: Once the mixture has cooled slightly (it should still be warm, but not piping hot), whisk in the fresh lime juice, lemon juice, and Yuzu juice (if using). Taste and adjust with a tiny pinch of salt if required.
  8. Strain (Recommended): Pour the sauce through a fine-mesh sieve into a clean bowl or jar, pressing lightly on the solids (ginger/garlic) to extract all the flavor. Discard the solids.
  9. Chill: Cover the sauce and refrigerate for at least 30 minutes, or ideally 2 hours, before serving. Chilling allows the citrus and savory notes to fully marry.