we use this sauce at girl & the goat, and it’s also good drizzled on top of a stone fruit and heirloom tomato salad, like at my recent green city market demo

yield: 2 cups

3/4 cup soy

3/4 cup mirin

3/8 cup soju

1/2 cup sugar

1/2 tablespoon mayo

splash of lime juice

  • combine soy, mirin, soju and sugar in a sauce pan over medium heat.
  • reduce until the sauce is the consistency of maple syrup – the real maple syrup, not the log cabin stuff that i used to eat as a kid 😉
  • place mayo into a separate, medium sized bowl.
  • once the sauce is reduced, let it cool and then slowly pour the unagi sauce into the mayo, whisking as you go.
  • add a splash of lime to taste.