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  hiro sone &
        lissa doumani

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Sake Marinade

Reprinted with permission from Terra: Cooking from the Heart of Napa Valley by Hiro Sone and Lissa Doumani. Photography by Kiroaki Ishii and Kaoru Sakuraba. Copyright 2000.
Ten Speed Press, Berkeley, CA.
Adapted by StarChefs

This is Hiro's version of the Japanese mother sauce. A variation of it is used in almost every Japanese marinade and soup base, and you can use it to marinate almost anything. Once you start using it, it will become a staple in your kitchen, as it is in ours. Increase the recipe if you need more.

Yield: about 3/4 cup

  • ¼ cup soy sauce
  • 3 Tablespoons sugar
  • 2 Tablespoons mirin
  • 2 Tablespoons sake
  • ¼ teaspoon grated peeled fresh ginger
  • ¼ teaspoon grated garlic

In a bowl, whisk together all the ingredients.

 

  

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