4 to 5 tablespoons Soy sauce
2 tbsp Vinegar and an optional 5 cm square sheet of kombu seaweed for the stock
2 to 3 tablespoons Mirin
1/2 tbsp Sugar
Lemon Ponzu
4 to 5 tablespoons Soy sauce
3 tbsp Lemon juice (fresh is best, but bottled is okay)
2 to 3 tablespoons Mirin
1/2 tbsp Sugar
5 cm square sheet Kombu seaweed for dashi stock