Ingredients
Makes 1/2 cup
1/2 cup low-salt chicken broth
1/4 cup mirin (sweet Japanese rice wine)
1/4 cup reduced-sodium soy sauce
2 tablespoons sake
3/4 teaspoon (packed) light brown sugar
1/4 teaspoon freshly ground black pepper
1 garlic clove, crushed
1 scallion, chopped
1 1-inch-piece peeled ginger (1/4 ounce), sliced
Place a fine-mesh sieve over a small bowl. Bring all ingredients to a boil in a small heavy saucepan, stirring until sugar dissolves. Reduce heat to medium-low and simmer until reduced to a generous 1/2 cup, about 20 minutes. Strain sauce, discarding solids in sieve. Let cool. DO AHEAD:Can be made 2 weeks ahead. Store airtight in refrigerator.
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Reviews (1)
Back to TopI have made this for many years. I use plain rice vinegar and leave out the sugar. I'm not crazy about sweet things. I marinate my chicken, beef, pork in it and I add grated daikon to it and use it for a gyoza dip. LOVE this recipe!
Anonymous
Duanesburg
8/23/2012
