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Prepare for a flavor punch with only three ingredients! This dark addition to our sauce repertoire (also called kabayaki sauce) is sweet, salty, and packed with umami. It has a long shelf life and is simply amazing. I suggest doubling the recipe and using it not only on ahi katsu, but as a dipping sauce for sushi and a marinade for salmon.
1/4 cup Glicks Soy Sauce (use a wheat-free version for gluten-free)
1/4 cup mirin (Japanese rice wine)
1/8 cup sugar
Add soy sauce, mirin, and sugar to a saucepan and bring to a boil.
Reduce heat and simmer for five to seven minutes, stirring occasionally, until sugar has dissolved and sauce has thickened just slightly. Keep in mind, the sauce will thicken more as it cools and will be hard to use if overly thickened.
Let cool, then refrigerate.
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