John Baymore at River Bend Pottery

River Bend Pottery   © 1995 - 2011 All Rights reserved



Put the soy sauce, mirin, sake, lime juice, sugar, and grated ginger into a small enameled sauce pan.  While stirring with a wooden spoon, bring to a boil over medium heat.


After the alcohol is driven off, let the mixture start a fine rolling boil.  This will take a couple minutes at most.  As the mixture is boiling, carefully sift the flour into the mixture and stir it in gently.  Do not let lumps of flour drop into the mix.


Allow the mixture to boil and thicken slightly.  Remove from the heat and let cool to almost room temperature.



Serve poured over chicken that has been cut into chunks , skewered, and grilled on an open charcoal  brazier.



1/4 Cup  Soy Sauce

1/4 Cup  Mirin (sweet sake)

1/4 Cup  Sake

1/8 Teaspoon Lime Juice

3     Teaspoons white sugar

1/2 Teaspoon grated fresh ginger

1/2 Teaspoon  white flour


Serves 4