This bright, citrusy sauce leans on fresh lemon and lime juice for its signature tang, balanced with a touch of mirin and rice vinegar for depth. A whisper of toasted sesame oil rounds out the flavor, while a piece of kombu, if you choose to add it, lends a gentle savory backbone as the mixture rests. The whole thing comes together in one bowl with minimal effort, then gets strained into a clean, glossy sauce ready for drizzling over vegetables, tofu, or grain bowls. Optional red pepper flakes bring a subtle kick for anyone who wants extra heat. It's a versatile, umami-packed condiment that keeps well in the fridge and makes a great addition to a vegetarian pantry.
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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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