Ponzu

• 0.5 cup Japanese soy sauce
• 0.5 cup rice vinegar
• 3 thin slices lemon
• 1 gram bonito flakes (0.25 cup lightly packed)

In a small saucepan, combine the soy sauce, vinegar, and sliced lemons and bring it to a gentle simmer.

Turn the heat off and add the bonito flakes. Wait for 15 minutes, then strain and discard the bonito and lemon slices.

Keep the ponzu in a jar in the refrigerator. It will keep for up to a week.