Ingredients:

  • 1/2 cup (120 ml) Japanese Soy Sauce (preferably Kikkoman), low sodium also fine
  • 1/2 cup (120 ml) Mirin (Japanese sweet rice wine), authentic preferred
  • 1/4 cup (60 ml) Sake (Japanese rice wine), cooking sake is acceptable
  • 2 tablespoons (30 g) granulated sugar, can substitute with brown sugar for a deeper flavor

Instructions:

  1. In a small saucepan, combine the soy sauce, mirin, sake, and sugar.
  2. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.
  3. Reduce the heat to low and simmer the sauce, uncovered, for 20-25 minutes, or until it has thickened to a syrup-like consistency. Stir occasionally to prevent sticking. Visual Cue: The sauce should coat the back of a spoon.
  4. Remove the saucepan from the heat and let the sauce cool completely. It will thicken further as it cools.
  5. Pour the cooled sauce into an airtight container and store in the refrigerator.