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.
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.