Ingredients:

  • 1 cup Soy Sauce (low-sodium preferred)
  • 1/2 cup Mirin (Sweet Rice Wine)
  • 1/4 cup Sake (Dry Cooking Wine)
  • 2 tablespoons Granulated Sugar
  • 1 inch piece Fresh Ginger, peeled and smashed
  • 2 medium Garlic cloves, lightly smashed

Instructions:

  1. Lightly smash the ginger piece and garlic cloves with the side of a knife to release maximum flavour.
  2. Add the soy sauce, mirin, sake, and sugar into a small saucepan.
  3. Drop in the smashed ginger and garlic into the saucepan.
  4. Place the saucepan over medium heat. Whisk until the sugar is completely dissolved, then bring the mixture just to a gentle simmer—do not allow it to boil vigorously.
  5. Lower the heat to maintain a gentle bubble. Let the sauce reduce for 10 to 15 minutes until it coats the back of a spoon thinly.
  6. Remove the sauce from the heat. Carefully pour the sauce through a fine-mesh sieve into a clean bowl to remove the ginger and garlic solids for a silky smooth glaze.
  7. Allow the sauce to cool completely—it will thicken considerably as it cools. Transfer to an airtight container for storage.