Ingredients:

  • ¼ cup (60ml) Japanese soy sauce (ideally Kikkoman)
  • ¼ cup (60ml) Mirin (sweet rice wine)
  • 2 tablespoons (30ml) Sake (dry rice wine)
  • 1 tablespoon (12g) granulated sugar
  • 1 green onion (scallion), roughly chopped (white and light green parts only)
  • 1 inch (2.5cm) piece of ginger, peeled and thinly sliced
  • 1 clove garlic, lightly crushed

Instructions:

  1. In the saucepan, combine soy sauce, mirin, sake, sugar, green onion, ginger, and garlic.
  2. Bring the mixture to a gentle simmer over medium heat.
  3. Reduce the heat to low and simmer, uncovered, for 15-20 minutes, or until the sauce has thickened slightly and coats the back of a spoon.
  4. Remove from heat and strain the sauce through a fine-mesh sieve into a clean bowl or jar, discarding the solids.
  5. Allow the sauce to cool completely before using or storing. Store in an airtight container in the refrigerator for up to 2 weeks.