A dark, glossy Nikkei glaze packed with umami. It keeps the sweet-savory balance of Japanese tare while pisco gives it a dry, aromatic Peruvian turn. Reduced until silky and clingy, it is made for glazing meats, maki, and anything fresh off the heat.
Combine the soy sauce, mirin, Quebranta pisco, and brown sugar in a saucepan. Heat over medium while stirring for 1 to 2 minutes, until the sugar is fully dissolved and the first bubbles begin to appear.
Lower the heat and keep the sauce at a gentle simmer for 12 to 15 minutes, uncovered, until it has reduced by roughly a quarter and looks dark, glossy, and slightly thickened. Drag the spoon across the bottom: it should leave a visible trail for a moment before closing. Take it off the heat at that point; it will thicken a little more as it cools. Done! Use it for glazing or finishing dishes—a thin coat is enough for that unmistakable sweet-savory Nikkei shine. 🔥
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