Sweet and Thick Tempura Rice Bowl Sauce for Bento

• 3 tbsp Mirin
• 2 tbsp Soy sauce
• 1 tbsp Sugar

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

mirin, soy sauce, sugar

Taken from cookpad.com/us/recipes/151149-sweet-and-thick-tempura-rice-bowl-sauce-for-bento (may not work)