An easy delicious Japanese glossy sauce that works well as a marinade too. Just add to steamed, lightly boiled or stir-fried vegetables for a delicious side dish. Or, for something more substantial, add tofu and serve with rice.
Mix a little of the water with the arrowroot until you get a smooth paste. Add a little more water so that the arrowroot is pourable.
Place all the other ingredients into a saucepan and bring to the boil.
Add the arrowroot liquid and whisk until the mixture thickens.
Simmer for 3-4 minutes by which time you should have a beautiful glossy and delicious sauce.
If you're unable to get hold of mirin, you can substitute with balsamic vinegar, marsala wine, sweet sherry or rice wine vinegar with a little added sugar.For a thinner or thicker sauce add more or less water.Will keep in a sealed container in the fridge for up to a week.Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.