A classic Japanese sauce that is exquisite with oysters, delicate shellfish and fish. It will last a long time, and gain complexity over the months.
Heat mirin in a small pan over gentle heat until bubbling. Combine mirin with soy, vinegar, lemon juice, bonito flakes and konbu and set aside in a cool place for 24 hours. Strain sauce and store in a sterilised jar or bottle.
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