• Combine the ingredients in a small saucepan and bring them to a boil. Turn heat to medium low and reduce the sauce to a thin, syrupy consistency.
• Remove the sauce from the heat and strain to remove the shoga.
• Use the sauce immediately for grilling or broiling meat, veggies or tofu, or cool and store in an airtight container in the refrigerator for up to one week.
½ cup shoyu
½ cup mirin
¼ cup sake
2 Tbsp. sato
2-inch piece fresh shoga, peeled and diced (optional)
½ cup mirin
¼ cup sake
2 Tbsp. sato
2-inch piece fresh shoga, peeled and diced (optional)
This article appears in Sep 1-30, 2008.