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A sauce to dip cold cooked buckwheat noodles into, from Susan Fuller Slack's "Japanese Cooking". This makes a lot of sauce, but can be easily divided.
- Combine all ingredients in a medium saucepan over medium heat. Simmer (don't boil) 2 to 3 minutes or until sugar has dissolved. Remove from heat, stir in mirin, and cool to room temperature. Refrigerate until serving time. Refrigerate leftover sauce 2 to 3 days.