|2 konbu 3 inch square pieces; (dried kelp)
2 cup lime or lemon juice; (see note)
2 cup dark soy sauce
1/2 cup mirin
1/3 cup tamari sauce
2/3 cup brown rice vinegar
1 oz dried bonito flakes
Note: use fresh squeezed musk lime (ponzu or kala-mansi) juice, key lime juice, lime or lemon juice
Heat the konbu over a gas flame or under a broiler (grill), then put into a bowl with all other ingredients. Refrigerate for 3 days, then strain. Can be stored in ther refrigerator for up to 1 year.
Use on fish and shellfish dishes, or as a marinade.