Ingredients
4 fluid ounces dark soy sauce
4 fluid ounces lemon juice
1 fluid ounce seasoned rice vinegar
1 teaspoon Tamari sauce
1 teaspoon mirin
1/2 inch piece grated fresh ginger
1/2 inch piece grated fresh galangal
1 piece lemon grass, bottom 3 inches only (tough outer layers removed and discarded), chopped finely
1/2 red chile pepper, seeds removed
1 1/2 inch (width) by 6 to 8 inches (length) strip of kelp, broken into small pieces
2 roots or 4 sprigs cilantro
Small bunch chives, chopped finely
4 tablespoons powdered wasabi mixed with a little mineral water to make a thick paste
Directions
- Combine all of the ingredients and allow to infuse overnight so all of the flavors develop. Strain through a fine mesh sieve.
- Divide the sauce between serving saucers and into each, add 1 teaspoon of very finely chopped chives and a small ball of wasabi.