18 calories per 2 tbsp (1/6 of recipe); 1.3 g protein; 0 g fat; 2.8 g carbohydrate; 2.8 g net carbs; 461 mg sodium (with 50% reduced-sodium soy sauce; 917 mg with regular soy sauce); 0 mg cholesterol; 0 g fiber
6 tbsp soy sauce
4 tbsp rice vinegar (infused with kombu kelp)
2 tbsp citrus juice (from several kinds of citrus; 1 small lemon, 1 section orange, and 1/2 tsp yuzu juice in photo)
Mix soy sauce and rice vinegar.
Juice citrus, and mix well.
- This tastes quite strong as is. Dilute with dashi (from pot when eating nabe hot pot) as desired.
- If something slightly sweet is desired, add 2 tsp mirin (after microwaving to get rid of alcohol – optional).
- Use any citrus in combination for a mild yet complex flavor. When only lemon is used, for example, this tastes very sharp.
- A small amount of sesame oil would add a rich taste.
(Last updated: January 24, 2014)