SOY GLAZE

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Soy Glaze image

Very simple to make it contains three traditional japanese flavours. It can be used to glaze kebabs for quick yakitori, brush over tuna to make seared tuna or try it with my Japanese five flavoured rice. Once made it can be stored for upto 4 days in a jar in the fridge

Provided by PinkCherryBlossom

Categories     Sauces

Time 6m

Yield 300 ml, 5 serving(s)

Number Of Ingredients 3

150 ml soy sauce or 150 ml low sodium soy sauce
100 ml mirin
100 ml sake

Steps:

  • place all ingredients into a saucepan and bring to boil.
  • Simmer for 3 - 4 mins until it becomes syrupy.
  • remove from heat, leave to cool and store in a lidded jar until needed.

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