- 3 tablespoons komezu (rice vinegar)
- 2½ tablespoons mirin (sweet cooking wine)
- 2 tablespoons yuzu juice
- 5 tablespoons shoyu (soy sauce)
- 6 tablespoons dashi (fish stock)
- In a small saucepan, combine all the ingredients, and bring them to a boil over medium heat. Turn off the heat, and let the mixture cool. Store it in the refrigerator in a covered container for up to a week.