1 cup reduced sodium soy sauce
6 tablespoons orange juice (carton or fresh squeezed)
Zest from one lemon
6 tablespoons lemon juice
6 tablespoons mirin (see substitution in the Notes below)
1/4 teaspoon shichimi or common red pepper flakes*
1/4 cup katsuobushi or bonito flakes (optional)*
1 4X6 inch piece of dried kelp (kombu), optional*
Mix all ingredients in a bowl and allow to steep in the refrigerate overnight.
The next day, strain out solids before using.
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Mirin is a typical Japanese condiment and is a sweet rice wine with a vinegar tang. You can substitute mirin in this recipe by mixing 6 tablespoons of dry white wine with 1 tablespoon granulated sugar.
Shichimi, katsuobushi and kombu are optional. They soak overnight and are strained out before using. You can substitute red pepper flakes for the shichimi and omit katsuobushi and kombu if you can’t find. We found all three at my local supermarket in the Asian aisle. Katsuobushi is skipjack tuna dried and flaked, (also called bonito flakes) and kombu is simple dried kelp. Both add a salty briny taste to the sauce, which is why we used low sodium soy sauce.