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Nikujaga Sauce (肉じゃがのたれ): Soy-Mirin Base for Japanese Braises
More recipes: Japanese recipes · Sauces and basics · All Asian recipes
15 Mintotal
4servings
150kcal
JapaneseCuisine
Nikujaga Sauce (肉じゃがのたれ): Soy-Mirin Base for Japanese Braises
Laura Chen
4
5 Minuten
10 Minuten
150
Japanese
Sauces
This classic Japanese sauce forms the base of many simmered dishes and gives them a deep, savory umami flavor. Soy sauce, mirin and a few other ingredients make the base for nikujaga, the Japanese meat and potato stew, and for many other Japanese dishes.
Ingredients
- 100 ml soy sauce
- 100 ml mirin
- 50 ml sake
- 1 tsp sugar
- 1 small piece ginger, finely grated
- 1 scallion, finely chopped
Instructions
- Combine all the ingredients in a small saucepan over medium heat.
- Bring slowly to a boil, stirring constantly.
- As soon as the sauce boils, lower the heat and simmer gently for about 5 minutes, until it thickens slightly.
- Take the sauce off the heat and let it cool.
- Use the sauce right away, or store it in an airtight container in the fridge for up to two weeks.
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More recipes: Japanese recipes · Sauces and basics · All Asian recipes