- 6 tablespoons mirin
- ½ teaspoon kosher salt
- 6 tablespoons soy sauce
- 6 tablespoons rice wine vinegar
- ¼ cup fresh lemon juice
- Finely grated zest of 1 lime
- 2 tablespoons fresh lime juice
- ¼ cup Dashi
- Place the mirin in a small saucepan over medium-high heat and reduce to 3 tablespoons. Set aside to cool slightly, about 10 minutes.
- When the mirin has cooled, whisk in the remaining ingredients until the salt is dissolved. Let the mixture sit for at least 2 hours to allow time for the lime zest to flavor the sauce. Strain the mixture through a fine mesh sieve before serving.