A glossy Japanese glaze, savory-sweet and gently reduced until it coats the back of a spoon, then finished with toasted sesame to serve with fish, chicken, grilled tofu, or roasted vegetables.
Ingredients
- 100 ml dark Japanese koikuchi soy sauce
- 100 ml Japanese hon mirin
- 60 ml Japanese cooking sake
- 35 g light brown cane sugar
- 12 g toasted white sesame seeds
Method
- Pour the soy sauce, mirin, sake, and sugar into a small heavy-bottomed saucepan. Mix while cold until the sugar is thoroughly moistened and no dry deposit remains on the bottom.
- Bring to a simmer over medium heat. As soon as small, regular bubbles appear around the edges, lower the heat slightly: the sauce should simmer, not boil vigorously, so it stays glossy and does not develop bitterness.
- Reduce gently, stirring occasionally with a flexible spatula. The glaze is ready when it becomes syrupy, the bubbles are slower and glossy, and it coats the back of a spoon, leaving a clean track when you run a finger through it.
- Remove from the heat immediately. Add the toasted sesame seeds and stir. The texture will still seem slightly fluid while hot; it thickens as it cools.
- Let cool for a few minutes before using as a glaze. To glaze an ingredient that has already been seared or grilled, brush it on only at the end of cooking, then return it briefly to moderate heat until the surface is glossy, sticky, and lightly caramelized, without blackening.
- To store, pour the warm glaze into a clean jar, let cool, seal, and refrigerate. Reheat gently or loosen with a small splash of hot water if it becomes too thick.
Nutrition
Per serving
- Energy
- 142.8 kcal
- Protein
- 2.69 g
- Carbohydrate
- 21.93 g
- Fat
- 1.5 g
- Fibre
- 0.36 g
- Calcium
- 35.69 mg
- Iron
- 0.87 mg
- Magnesium
- 30.64 mg
