2 Tbs Sake, see * Note
3 Tbs Mirin (rice wine), see * Note
3 Tbs Japanese-style soy sauce
2 Tbs Sugar
2 tsp Grated fresh ginger


* Note: Dry sherry may be substituted for the sake and mirin.
Place all ingredients into a sauce pan and bring to a boil. Lower heat and simmer into a light syrupy consistency. Pour into a bowl. This recipe yields about 1/4 cup of sauce.
Recipe Source: PACIFIC RIBS by The California Beef Council (cookbooklet by mail) - Send name and address to Pacific Ribs, California Beef Council, Dept. CD, 551 Foster City Blvd., Suite A, Foster City, CA 94404-1673 As reprinted in the Jul/Aug, 1993 issue of Cookbook Digest
Formatted for MasterCook by - MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
-22-1996