Kabayaki Sauce for Grilling, Made with Monk Fruit Sweetener

Method

1. Put 3 tablespoons and 1 teaspoon of kOBE Monk Fruit Blend in a pot over medium high heat.
2. Once it starts to melt, add 5 tablespoons sake and 5 tablespoons mirin.
3. Keep it over medium heat for 1 to 2 minutes, stirring gently, so everything dissolves and some of the alcohol cooks off.
4. Add 5 tablespoons Japanese koikuchi shoyu, lower the heat to a bare simmer and cook for about 10 minutes, stirring now and then so the bottom does not scorch.
5. The sauce is ready when it lightly coats a spoon. Turn off the heat and let it cool completely at room temperature before it goes into a jar.

Tips

• Without sake the sauce still works, it is only slightly less aromatic.
• In place of mirin, rice wine with a little extra kOBE Monk Fruit Blend does the job.
• Japanese soy sauce gives the truest flavor, though ordinary soy sauce is fine.
• The sauce thickens further as it cools, so the heat goes off while it is still a little loose.
• kOBE Monk Fruit Blend takes its time dissolving, so medium heat and steady stirring work better than a high flame, which scorches the bottom of the pot.
• The lid goes on only once the sauce is fully cool, because condensation dripping back in will spoil it quickly.