This refreshing Japanese sauce combines soy sauce with fresh citrus juice and rice vinegar. It is a classic dip for sashimi and shabu-shabu. Its balance of tartness and saltiness cuts through rich fish and meat.
Mix the soy sauce, lemon juice, rice vinegar, and water in a bowl.
Add the optional granulated sugar and stir until it dissolves.
Let the sauce rest for at least 10 minutes, then serve it in small bowls with sashimi, shabu-shabu, or grilled fish.
Allergen: soy sauce may contain wheat (gluten); use gluten-free soy sauce if needed. Important: Squeeze the citrus juice and add it just before serving, as juice squeezed ahead of time can turn bitter. The sauce is salty, so do not add extra salt to the dish it accompanies.
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