Japanese Garlic Butter

• 5 tablespoons unsalted butter
• 3 tablespoons soy sauce
• 2 ta

Melt the butter in a small saucepan over medium heat. Stir in the soy sauce, lemon juice, and garlic and let simmer briskly until the garlic has lost its rawness and the sauce is rich tasting and mellow, about 3 minutes. The butter can be refrigerated, covered, for at least 3 days. Reheat the butter over low heat before using.