THE PLANT-BASED COMMUNITY COOKERY SCHOOL
Discover this delicious Japanese sauce
200 millilitres soy sauce, gluten free
60 millilitres mirin
20 millilitres sake
80 millilitres seasoned sushi vinegar
40 millilitres yuzu juice (or lemon juice)
80 grammes castor sugar
1/2 orange roughly chopped
1-2 piece of kombu
1 cinnamon stick
1. Combine all ingredients together.
2. Leave to infuse for at least 24 hours.
3. Only stir as required as the sauce will get better with age.
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