Ingredients
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup Japanese cooking wine (sake)
- 1/4 cup water
Preparation
Step 1
Combine ingredients in a large saucepan over high heat. The larger the pan, the faster it will reduce. For me it takes about 10 minutes, but it depends on the size of the pan you use. Bring to boil, then turn heat down and simmer until it reduces by half. The consistency should be like a light syrup. Bring to room temperature before using.
The sauce will keep in the fridge for three weeks in an airtight container or can befrozen.
To use the Marinade for other purposes, combine 3 to 4 tbsp of Marinade per 1lb/500g of meat and marinate for at least 20 minutes, preferably overnight. However, if marinating fish, do not marinate for more than a few hours at most - 20 minutes is enough (otherwise the flavour will overpower the fish).
2. The Marinade will keep in the fridge in an airtight container for 3 weeks. You can also freeze it - with or without meat.
3. Prep time excludes marinating time. frozen with the meat or on its own.