When I cook Japanese dishes, I often use Soy Sauce, Sugar and Mirin for seasoning. And the ratio is same most of the times. When I use those three seasonings, I often add Ginger and Garlic. What if I have a bottle of all those ingredients already combined? And this is it!
This sauce is super versatile, and it can be used as a dipping sauce for ‘Shabu Shabu’ and ‘Yakiniku’ (Japanese BBQ) as well. By adding vinegar, citrus juice, oil, chilli or other ingredients, it can be used marinade, salad dressing, etc.
1/2 cup Soy Sauce
1/4 cup Mirin
1/4 cup Sugar
3 to 4 cloves Garlic *crushed
6 to 8 thin slices Ginger
1 tablespoon Rice Vinegar *optional
- Combine all ingredients in a clean/sterilised bottle or container. Keep in the fridge for 1-2 days or until flavours develop.
- Remove Garlic and Ginger from the sauce if required.