Tare Sauce

125 ml chicken stock

75ml mirin

75ml soy sauce

2 tbsp sake

2 tbsp brown sugar

¼ tsp freshly ground black pepper

2 cloves garlic, crushed

2 spring onions, chopped

3 cm piece peeled ginger, sliced

Bring all ingredients to a boil in a small heavy saucepan, stirring until sugar dissolves.

Reduce heat to medium-low and simmer until reduced to a generous ½ cup, about 20 minutes.

Strain sauce, discarding solids in sieve. Let cool.

Can be made 2 weeks ahead. Store airtight in refrigerator.

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