This is a simple seasoning used in Japan as a base for stocks, soups, salads and noodle dishes. It uses a Japanese style of soy sauce known as shoyu made from both fermented soy beans and wheat. It is lighter, sweeter and more intensely savoury than Chinese soy sauce, and the two are not interchangeable. If you’re not in Brixton, you can find both shoyu and sake in most supermarkets.
Put the sake in a pan over a low heat until small bubbles form at the edge of the pan. Add the sugar and stir until dissolved. Pour in the soy sauce and gently bring the mixture to the boil. Remove from the heat immediately.
Allow to cool to room temperature. Pour into a sterilised bottle and keep in the fridge for up to three months until needed. It is very versatile and can be used in many recipes throughout this book.
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