Bright citrus and savory depth meet in this quick, no-cook sauce, built from fresh lemon and lime juice, a touch of mirin, and rice vinegar for tang. Toasted sesame oil adds a nutty backbone while a hint of sugar rounds out the acidity, and optional kombu deepens the umami if you let it steep. A pinch of red pepper flakes brings gentle heat, and straining the finished sauce leaves it silky and clear, perfect for drizzling over vegetables, grain bowls, or crispy tofu. It comes together in minutes and keeps well in the fridge, making it an easy staple to have on hand. This one fits neatly into a plant-based kitchen, with every ingredient pulling double duty for flavor.
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Learn more →8 servings
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Combine the tamari, lemon juice, lime juice, mirin, rice vinegar, sesame oil, and sugar in a small bowl. Whisk until the sugar is fully dissolved.
If using kombu, add it to the bowl and let the sauce rest at room temperature for at least 30 minutes, until the kombu has softened and the flavor has deepened. If not using kombu, the sauce is ready to use immediately, though a brief 10-minute rest still allows the flavors to meld.
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