Preparation

• Combine the ingredients in a small saucepan and bring them to a boil. Turn heat to medium low and reduce the sauce to a thin, syrupy consistency.

• Remove the sauce from the heat and strain to remove the shoga.

• Use the sauce immediately for grilling or broiling meat, veggies or tofu, or cool and store in an airtight container in the refrigerator for up to one week.