Sweet soy sauce

Sweet soy sauce

By
From
JapanEasy
Makes
350 ml
Photographer
Laura Edwards

Variations of this recipe are common in all kinds of Japanese dishes, most commonly teriyaki and kabayaki – the former used for pretty much everything, and the latter used for grilled oily fish, especially eel. Whatever you call it, there’s a reason it’s so common: it’s delicious. Sweet, salty and umami, it’s just a nice, trashy, cheap thrill for human taste buds everywhere. Try it on: chicken, pork, beef, duck, turkey, salmon, trout, mackerel, tuna, sea bass, cod, swordfish, scallops, tofu, mushrooms, courgettes (zucchini), squash, eggs, or my absolute favourite: roasted carrots. Teriyaki carrots are stupid good!

Not difficult

Ingredients

Quantity Ingredient
200ml soy sauce
200ml mirin
100ml sake, water or dashi, (this is mainly to take the edge off the soy sauce)
100g dark brown sugar
4 garlic cloves, unpeeled and bashed, (optional)
4cm fresh ginger, thinly sliced, don’t bother peeling it (optional)
2-3 teaspoons cornflour, mixed to a slurry with 1 tablespoon cold water

Method

  1. Combine all the ingredients except the cornflour slurry in a saucepan, and bring to the boil. Reduce the heat to a simmer and cook until the consistency of a thin syrup – it should reduce by about a quarter. Remove the garlic and the ginger, if using, then whisk in the cornflour slurry and boil briefly until nice and thick. Leave to cool, and keep in an airtight container in the fridge indefinitely.
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