All-Purpose Sauce

Name: All-Purpose Sauce
Cuisine: American
Ingredients: 50 ml Soy sauce (or dashi soy sauce); 50 ml Mirin; 50 ml Cooking sake; 25 grams Sugar

cookpad.japan @cookpad_jp

I hate having to remember recipes, so I just cook up a batch of this and have it on hand.

I use this sauce in basically everything I cook. Feel free to add sugar, thin it out with water, etc. and you'll find there are so many things you can make with it. With this amount, you'll probably use it up pretty quickly, so there's no need to freeze it. Recipe by Team yokin

I hate having to remember recipes, so I just cook up a batch of this and have it on hand.

cookpad.japan @cookpad_jp

I hate having to remember recipes, so I just cook up a batch of this and have it on hand.

Saved

Ingredients

50 mlSoy sauce (or dashi soy sauce)
50 mlMirin
50 mlCooking sake
25 gramsSugar

Saved

Steps

1

Just mix everything together.
2

I thin this out with equal parts soy sauce and water when I want to serve it with white fish. I wash amberjack fish in hot water (pictured), and stew together with the sauce and sliced ginger.
3

I made yakitori grilled chicken basted in this sauce.
4

For a simple stir-fry, sauté meat and add in bean sprouts, coat in the sauce, season with salt and pepper.
5

For a chicken and rice bowl, thin the sauce out with water, add thinly sliced onions and chicken thighs and simmer. Once cooked, turn off the heat and let sit for 10 minutes. It's best if you use dashi soy sauce for this.
6

Turn on the heat again, bring to a boil, and swirl in the egg. The chicken absorbs the flavor and becomes really delicious.