Makes 1.5 quarts
1 quart soy sauce 1 quart water 4 cloves of whole garlic minced 3 tablespoons of fresh chopped ginger 3 tablespoons of pickled ginger 2 tablespoons pickled ginger juice 4 tablespoons granulated sugar
Bring all ingredients to a boil and let the liquid reduce by half its volume. Remove from heat and allow to cool. Place into a clean sealed container and refrigerate for up to 4 weeks.
Use the sauce for dipping or during the cooking process of beef and/or chicken.
SHIMA JAPANESE STEAKHOUSE & SUSHI BAR 1451 Middle Gulf Drive, Sanibel; 239-472-4151,sundialresort.com/eat/shima