I recently picked up Sonoko Sakai’s cookbook “Japanese Home Cooking” and I instantly fell in love with her shoyu tare. This is a base sauce that can be used for so many things like dipping sauce, broth seasoning, etc.
Adapted from Sonoko Sakai.
Combine all ingredients in a medium saucepan. Bring to a boil, then turn down heat and simmer for one minute. Let cool and store in an air-tight container. It will be good for about 3 months in the fridge or at room temperature.