Ginger Lemongrass Ponzu Sauce

Ingredients:

• 2 Ounces Ginger Lemongrass Drinking Vinegar Concentrate
• 1/2 Cup Tamari or Amino Acids or soy sauce
• ½ cup dried bonito flakes
• 1/4 Cup mirin or sake
• 1 3-inch piece kelp (konbu)
• 4 tablespoons thinly sliced scallions
• 1 Tablespoon grated fresh ginger
• 1 Tablespoon toasted sesame oil
• 1 Tablespoon rice syrup or raw honey
• 1-2 large handfuls shiso leaves, chopped, for garnish (Optional)
• 1 Thinly slice jalepeno pepper for garnish (Optional)

Instructions:

1. In a bowl, combine all ingredients except for jalepeno.
2. Let sit for at least 2 hours or preferably overnight.
3. In a strainer over a large bowl, pour and drain sauce for 10-20 minutes.
4. Serve in small bowls with chopped shiso and jalepeno as garnishes. Keeps for 3 days in the refrigerator.