This is an orange twist to a traditional Japanese Ponzu Sauce. This sauce works great with most white fish sashimi and also adds a refreshing twist to tempura items.
In a saucepan, combine the soy sauce, rice vinegar, bonito shavings, konbu and the orange quarters. Let stand for 30 minutes.
Bring to a boil. Just as it starts to boil, remove from the heat. Allow to cool, then strain through a cheesecloth lined sieve.
Per Serving: 15 calories; protein 0.8g; carbohydrates 3.1g; sodium 451.6mg.