INGREDIENTS:
2 cups tangerine or orange juice
Juice of 3 limes
2 cups + 2 tablespoon soy sauce
2/3 cup + 4 tablespoon rice vinegar
3 tablespoons mirin (Japanese cooking wine)
Handful of hana-katsuo (bonito fish flakes)
3 inch strip of konbu (kelp)
METHOD:
Mix together all ingredients and let stand 24 hours. Strain through fine mesh sieve lined with cheesecloth or paper towel. Keeps 6 months in the refrigerator. Use as dipping sauce or marinade.
