SOY MARINADE (AKA SSM)
// MAKES 6 CUPS
This is a salty-sweet marinade that I use for both the Soy Eggs and the Soy Pork Belly, including in the base of ponzu and in the tare on this page. It comes together in minutes, making what my cooks call SSM (soy, sake, mirin). This is one of my favorite all-purpose sauces to have on hand.
2 cups cooking sake
1 cup mirin
3 cups soy sauce
3 cups peeled and minced fresh ginger
1 cup coarsely chopped garlic
⅔ cup sugar
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In a medium saucepan over high heat, place the sake and mirin. Boil for 3 to 4 minutes to burn off their alcohol. Add the soy sauce, ginger, garlic, and sugar and simmer, stirring occasionally, for 10 minutes.
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Remove the pan from the heat and allow it to cool to room temperature.
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Strain out the ginger and garlic and reserve the remaining sauce, covered in the refrigerator, for up to 1 month.