Kaeshi

INGREDIENTS//Yields 500 ml
•  2 cups soy sauce or tamari
•  1/2 cup honmirin
•  1/2 cup sugar
 
INSTRUCTIONS

Add the honmirin to the sauce pan and bring it to a boil.  Then turn down the heat to a low simmer to evaporate the alcohol.

Add the sugar and stir it around until melted.
Then add the soy sauce and bring up the heat (do not reach boiling point), stirring from time to time.

Once you see it begin to bubble, turn off the heat and let it cool.
Transfer it into a glass container and store it in the refigerator.

You can make a large batch of this sauce and store it in an airtight container for up to 3 months.
 
NOTE

Honmirin ("real mirin") is one of three types of mirin that you can easily find in the Japanese stores.  It is a rice wine much like sake and is used for cooking.  It contains the highest amount of alcohol of the three types.  You can use the other mirins to make kaeshi as well.