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1
Prepare the jar for storage.
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2
As this sauce will be stored for a long time, make sure to clean the jar and dry it well.
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3
There should be no moisture inside.
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4
Remove the skin from the garlic and lightly crush to release the flavour.
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5
Slice the ginger into 3-4 mm slices.
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6
Cut the 1/4 of the pear or apple in half, keeping the peel and core parts - you should have 2 wedges that are 1/8 of the size of the fruit.
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7
Put the garlic, ginger and fruit into the jar.
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8
[Tip 1] If you plan to use the sauce straight away, you can grate the garlic and fruit.
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9
But this sauce is aged, so you don't have to grate them.
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10
Mix the liquid ingredients and the sugar well.
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11
Adjust the amount of sugar to taste.
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12
I usually add 4 tablespoons of sugar.
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13
Even if the sugar doesn't dissolve completely, it's fine.
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14
[Tip 2] Do not heat the sauce to dissolve the sugar, as it robs the soy sauce and sake of their flavour.
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15
You just need to mix the sauce for a while.
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16
[Tip 3] You can use any sugar you like, but the sauce tastes richer if you mix some brown sugar or honey in with the white sugar.
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17
Pour the liquid into the jar and loosely screw on the lid.
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18
Let it age at room temperature for 10 days to 2 weeks.
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19
Mix from the bottom from time to time.
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20
[Tip 4] The sauce has to breathe as it matures, so don't close the lid too tightly.
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21
However, if you're going to mix the sauce by shaking the bottle, make sure to screw it tight.
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22
Once the aging process has finished, close the lid tightly and store it in the fridge.
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23
You can keep the garlic, ginger and fruits in it, but if you want the sauce to be clean, strain it.
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24
[Tip 5] When the sauce turns clear and glossy, it's done.
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25
There may be some garlic sediment in the sauce.
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26
When I made this in my restaurant, I used four times the ingredients and added the garlic whole, but in this recipe it's crushed.
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27
If you prefer to make an authentic clear sauce, make this with 4 times the amount of ingredients.
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28
With that much, there's no need to crush the garlic or slice the ginger!
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29
If you like this method, make a lot, as it can keep for a long time.
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30
[Tip 6] You can use the garlic and ginger for another dish.
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31
Just chop them up and stir-fry -- it'll be delicious.
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32
However, don't reuse the fruit.
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33
[Tip 7] The more aged the sauce is, the more delicious it is.
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34
The best way to preserve the taste is to keep mixing in new sauce.
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35
[Adding new sauce] Strain the sauce that you have on hand first, then add the old and new sauces to a new jar.
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36
If more than 1/5 of your sauce is properly aged, you can add it to a dish right away.
