Smoky bonito flakes (thinly shaved dried, fermented, and smoked tuna) and kombu (dried seaweed) impart savory richness to this Asian-inspired favorite. This recipe, which we like to serve with steamed crab legs, first appeared in our December 2013 issue along with Corey Arnold's article Polar Harvest.
Ingredients
- 1⁄2 cup soy sauce
- 1⁄4 cup bonito flakes
- 2 tbsp. fresh lemon juice
- 2 tbsp. mirin
- 2 tbsp. rice vinegar
- 1 tbsp. fresh lime juice
- 1 (2") piece kombu
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Instructions
Step 1
Combine ingredients in a 2-qt. saucepan; bring to a boil. Remove from heat and let sit 30 minutes; strain sauce, discarding kombu, and let cool.
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