Servings: 20 servings
Calories: 43kcal
Ingredients
- 100 ml mirin
- 125 g sugar
- 400 ml light soy sauce
- 1 teaspoon dashi powder
- 1 tablespoon kuzu for thickening
Procédé
- Pour the mirin and sugar into a saucepan. Bring to a boil and cook until the liquid reduces by one-third.100 ml mirin, 125 g sugar
- Add the dashi powder and soy sauce, then bring to a boil and cook for 3 minutes. Dissolve about one tablespoon of kuzu in a little cold water, then stir it into the sauce.1 teaspoon dashi powder, 400 ml light soy sauce, 1 tablespoon kuzu
- Continue stirring for another 3 minutes, until the sauce is glossy and slightly thick.
Notes
To check if the sauce has reduced enough in the first step, pour a small amount of the mixture into cold water. If it forms a soft ball as it cools, the reduction is sufficient.
You can substitute potato starch or cornstarch for kuzu, but the texture won't be quite the same.
Nutrition
Calories: 43kcal | Féculents: 9g | Protein: 2g | Fat: 0.04g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.004g | Sodium: 1134mg | Potassium: 42mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 0.002IU | Calcium: 4mg | Iron: 0.5mg
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