Vegan Ponzu Sauce

0 In a small saucepan, heat the rice wine vinegar and mirin on medium. Bring to a simmer, then turn off the heat. 
1 Tear the nori sheet into small pieces and then add them to the saucepan as well as the shiitakes. 
2 Pour in the citrus juice and soy sauce. Stir to combine everything. 
3 Let cool completely, then pour into a container with a lid. Cover and put in the fridge. 
4 Let chill for at least 4 hours, but I like to leave it overnight. 
5 When ready, strain the ponzu sauce into a bowl and discard the nori and shiitakes. 
6 Return the sauce to a container with a lid and keep in the fridge until ready to use. 
7 Keeps for a few weeks in the fridge. Use for dipping veggies, sushi or anything you want. Add to sauce or steamed veggies.