Bright, citrusy, and deeply savory, this sauce leans on fresh lemon and yuzu juice for tang and a good simmer with kombu and bonito flakes to build that unmistakable umami backbone. Mirin and rice vinegar round out the flavor with a touch of sweetness and acidity, so every spoonful tastes balanced rather than one-note. The steeping and straining steps matter here — letting the bonito infuse before pressing it out gives you a clean, fragrant liquid instead of anything murky or fishy-tasting. A day in the fridge lets everything mellow into one cohesive, savory-tart flavor that's perfect for dipping dumplings, dressing salads, or spooning over grilled fish and vegetables. It's an easy one to keep stocked in a gluten free kitchen, since it comes together with pantry staples and a little patience rather than anything fussy.
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Combine the soy sauce, lemon juice, yuzu juice, mirin, and rice vinegar in a small saucepan. Add the kombu and bring to a bare simmer over medium-low heat, just until small bubbles appear at the edges and steam rises — do not boil.
Remove the pan from the heat and stir in the bonito flakes. Let the mixture steep for 5 minutes, until the flakes have settled and the liquid is fragrant and deeply savory.
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