A Japanese citrus-soy sauce brightened with rice vinegar and kombu, used as a sharp dip for dumplings, fish, and salads.
8 min prep 25 min cook
Keeps the screen on · step-by-step guide · built-in timer
Mix soy sauce, lemon juice and vinegar.
Let the kombu sit in the sauce for 15 minutes.
Remove the kombu and strain the sauce.
Fazla koyu kalırsa birkaç damla su ekleyip yeniden çırpın.
Küçük kaseye alıp aroması oturduğunda servis edin.
💡 Tip: Let the sauce sit for 15 minutes; Citrus acid softens the salt.
🍽️ Serving suggestion: Serve as a dipping sauce alongside sashimi, gyoza, or grilled mushrooms.
~25
kcal calories
2
g protein
4
g carbs
0
g fat
0.2g
Sugar
0.1g
Fiber
732.8mg
Sodium
0g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (75%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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