Ingredients:

  • 1/2 cup (120ml) soy sauce
  • 1/2 cup (120ml) mirin
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (60ml) sake

Instructions:

  1. Combine ingredients. Pour 1/2 cup soy sauce, 1/2 cup mirin, 1/2 cup sugar, and 1/4 cup sake into your saucepan. Note: Mixing them cold prevents the sugar from clumping at the bottom.
  2. Whisk thoroughly. Stir the mixture over medium high heat until the sugar crystals completely vanish.
  3. Bring to boil. Watch the pot closely as it starts to bubble. Note: Sugar mixtures can foam up and boil over in seconds.
  4. Lower the heat. Once it hits a rolling boil, drop the heat to medium low.
  5. Simmer steadily. Let the liquid bubble gently until it has reduced by about one third.
  6. Perform the drip test. Dip a spoon in; the sauce should coat the back without immediately running off.
  7. Check the volume. You should have roughly 3/4 cup to 1 cup of liquid left.
  8. Cool completely. Remove from heat and let it sit. The sauce will thicken significantly as it cools.
  9. Transfer to jar. Pour the cooled glaze into a clean glass container.