Reg and I were separated for our 15th wedding anniversary for very sad reasons. As a result, I went back to Arisu for some more fabulous Japanese food to celebrate on my own. I got full before I could eat the beef teriyaki so I was going to have it as leftovers but the rice stole all that fabulous teriyaki sauce! So, I made my own.
You will need 1/4 cup mirin, 1/3 cup soy sauce, 1 1/2 tsp rice vinegar, 1/8 tsp sesame oil, 2 tbsp white sugar…
… 2 large minced garlic cloves, 1 tbsp minced fresh ginger and white pepper to taste. If you want heat you could add some red pepper flakes.
Bring mirin to a boil in a sauce pan over high heat.
Reduce to medium low and simmer for 5 minutes.
Pour in soy sauce, rice vinegar, sesame oil and sugar.
Season with garlic, ginger and white pepper.
Simmer an additional 5 minutes. Store in a tightly sealed container in the fridge.
This is a light and thin sauce which was perfect for adding flavour to my leftovers. If you want to thicken it, go ahead and add a cornstarch slurry.
I am seriously considering using this as a marinade for chicken soon. I will use half the recipe for a marinade and then the other half for a finishing sauce. As you know, in my foodie world, there can never been too much sauce.