This bright, citrusy dipping sauce gets its punch from a double hit of fresh lemon and lime juice, balanced with mirin that's simmered down until it turns silky and mellow. A splash of rice vinegar adds tang, while dashi brings that deep, savory backbone that makes ponzu so addictive. Letting the mixture rest in the fridge for a full day is the real trick here — it gives all those bright and umami notes time to meld into something rounder and more complex than the sum of its parts. Once strained clean, you're left with a glossy, pourable sauce that's perfect for drizzling over grilled fish, dunking dumplings, or waking up a simple salad. It's an easy one to keep stocked for a gluten free kitchen, since a small batch lasts up to two weeks in the fridge.
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Combine the mirin in a small saucepan over medium heat and bring to a gentle simmer, cooking for 1–2 minutes until the alcohol smell dissipates and the liquid is slightly reduced. Remove from the heat and let cool for 5 minutes.
Add the soy sauce, lemon juice, lime juice, rice vinegar, and dashi to the saucepan with the cooled mirin. Add the bonito flakes and kombu, if using. Stir to combine.
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