- Zest and juice of 2 lemons
- Zest and juice of 2 limes
- ¼ cup brown rice vinegar
- ¾ cup low-sodium soy sauce
- ¼ cup sake
- ¼ cup date molasses or brown rice syrup
This citrus-based sauce, used as a dip in Japanese cooking, is a versatile condiment. Use it alongside vegetables or as a sauce for stir-fry or noodle dishes.
Combine all ingredients in a bowl and whisk until smooth.
Store refrigerated in an airtight container for up to 1 week.
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Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.View all contributions by Del Sroufe