Kind of like a citrusy, tart soy sauce, this mixture is commonly used in Japanese cooking as a marinade or a dipping sauce. But you can also mix it with mayonnaise for a great dressing or dip for crab and shrimp. Any sauce you don’t use can be covered and refrigerated.
Ingredients
3⁄4 cups rice vinegar
3⁄4 cups gluten-free tamari
3⁄4 cup mirin rice wine
1⁄4 cup homemade Dashisee below or store-bought dashi
Zest of one lemon
1⁄2 cup lemon juice
Instructions
Combine the vinegar, tamari, mirin, and dashi in a nonreactive pot and bring it to a boil. Turn off the heat, add the lemon zest and juice, let cool to room temperature, then strain.