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
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
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.