Soy mirin glaze

Name: Soy mirin glaze
Cook time: 30 min
Yield: 6
Cuisine: Japanese
Ingredients: 100ml soy sauce; 100ml Japanese mirin wine; 25g brown sugar; ½ carrot, blackened on a barbecue; ½ white onion, blackened on a barbecue; 2 cloves garlic, blackened on a barbecue; 1 piece ginger about the size of a golf ball blacked on the barbecue

Darren Robertson and Mark LaBrooy

February 20, 2018

Soy mirin glazed salmon with broccolini and spring onions.Christopher Pearce

easyTime:< 30 minsServes:6

A lovely sticky glaze that is both salty and sweet and which is nicely paired, for serving, with the acidity of the fresh lemon.

Ingredients

100ml soy sauce
100ml Japanese mirin wine
25g brown sugar
½ carrot, blackened on a barbecue
½ white onion, blackened on a barbecue
2 cloves garlic, blackened on a barbecue
1 piece ginger about the size of a golf ball blacked on the barbecue

Method

Take a small saucepan and place on low heat, add the soy, mirin and brown sugar. Heat and stir until the brown sugar has melted and reduce to a low simmer.
Add the blackened vegetables and reduce the liquid by half; what we are aiming for is about 100 millilitres of liquid and this should take about 20 mins to reduce down. Strain the liquid to remove the garlic and vegetables.
Tip
The slower you reduce the soy mirin glaze the better the result. If it's done too quickly the glaze won't get a chance to take on the flavours of the garlic, ginger and vegetables.
If you like this recipe, try Darren Robertson and Mark LaBrooy's soy mirin glazed salmon with broccolini and spring onions.

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