By Hiroko Shimbo.
I call this sauce BBC Sauce – Best Basting and Cooking Sauce. The recipe is from my book Hiroko’s American Kitchen. The simple mixture of good quality mirin, sake, shoyu and sugar produces this flavorful and clean tasting teriyaki-style sauce. In this recipe the use of premium Kishibori Shoyu results in the best of the best tasting BBC Sauce. Make one or twice batches of this sauce and refrigerate. It will keep for 6 months, but I am sure it won’t last that long. You will use it quickly, because this delicious BBC sauce produces so many exciting dishes.
½ cup Mirin (sweet cooking wine)
¼ cup Sake (rice wine)
¼ cup Kishibori Shoyu
2 tbs Sugar
½ tsp Red Pepper flakes
Place the mirin and sake in a small pot over medium heat, and bring it to a simmer. And the Kishibori Shoyu, sugar and scallion and cook the sauce over low heat for 5 minutes. Remove the pot from the heat and let cool. Discard the scallion and add the chile peppers. Refrigerate the sauce in a clean glass jar with a tight-fitting lid. There is no need to freeze this sauce.
Makes 1 cup