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1
Reduce the mirin first.
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2
Put the mirin in a small saucepan or frying pan and heat until it starts to bubble gently.
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3
The mirin will start to bubble vigorously.
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4
Add the soy sauce and sugar.
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5
Keep the heat down to low-medium.
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6
The mixture should bubbles vigorously again now.
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7
Check if the sauce is thickened enough.
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8
It should slide slowly when you tilt the pan.
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9
Reducing the sauce will give you about three tablespoons.
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10
Drizzle 1 tablespoon of sauce over cooked rice.
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11
Place the tempura on top and drizzle another tablespoon of the sauce over it.
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12
Save the rest for another occasion.
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13
To use this in a lunch box, drizzle on a little less of the sauce over rice.
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14
(I added some torn nori seaweed to fill the gap around the edges).
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15
Lay the tempura on top!
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16
Do not drizzle the sauce over it or dip it in the sauce beforehand.
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17
Put the sauce in a small container and take it with your lunch box (the sweetness of the sauce will be overpowering if you pour the sauce beforehand).
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18
I packed some of the sauce in a small container and fitted that in the lunchbox too.
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19
Here's a recipe for Kimchi and Oyako Don, using tinned yakitori chicken: https://cookpad.com/en/recipes/156069-kimchi-and-egg-rice-bowl-and-oyako-don-with-tinned-yakitori-chicken
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20
For a sauce-rich ginger pork don: https://cookpad.com/en/recipes/151167-sweet-savory-pork-rice-bowl
