Delicious & Easy
Combine mirin, rice wine vinegar, soy sauce, and bonito flakes in saucepan and bring to a boil. Remove from heat and cool to room temperature.
Strain out bonito flakes and mix in yuzu or lime juice.
Serve immediately alongside pan-fried gyoza, use as a tangy marinade, or sprinkle over your strifry for a nice punch of tangy umami.
Refrigerate leftover ponzu in an airtight container and enjoy within 5 days.