Bright citrus takes center stage here, with fresh lemon and lime juice balancing the deep umami of soy sauce and the gentle sweetness of mirin simmered down to mellow out its bite. A splash of rice vinegar adds tang, while kombu steeps into the mix to round out the savory backbone with that unmistakable oceanic depth. The whole batch gets a full day in the fridge to let those flavors meld before straining into a clean jar, so every drop is concentrated and ready to go. It's endlessly useful drizzled over grain bowls, tossed with noodles, or used as a dipping sauce for dumplings and vegetables. Simple pantry staples and a little patience are all this one asks for, and it fits neatly into a vegan kitchen. Keep a jar on hand and you'll find reasons to use it all week long.
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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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