Pete’s Shoyu Steak Sauce

Pete’s Shoyu Steak Sauce

Sometimes the simplest things make the biggest difference.

This Japanese-inspired shoyu sauce is one of Pete’s favourites for taking a good steak to the next level. It’s salty, sweet, savoury and packed with umami — made for a perfectly grilled piece of beef and a glass of Barossa Shiraz.

Make it ahead, keep it in the fridge, and you’ll find yourself reaching for it more often than you planned.

Serves: 4 to 6
Prep Time: 5 minutes
Cooking Time: 8 minutes


PAIR WITH

Single Wire Shiraz for something rich and elegant, or Melting Pot Shiraz for a classic Barossa BBQ match.


INGREDIENTS

  • ½ cup mirin (sweet Japanese cooking wine)
  • ¼ cup sake (Japanese rice wine)
  • ¼ cup Japanese shoyu (soy sauce)
  • 2 tablespoons sugar
  • 4 garlic cloves, peeled
  • 2 akatogarashi (Japanese dried red chilli peppers)


METHOD

Add mirin and sake to a small saucepan over medium heat and bring to a gentle simmer. Add shoyu, sugar, garlic and dried chilli peppers, stirring until the sugar has dissolved. Reduce the heat to low and gently cook for 8 minutes.

Remove from heat and allow the sauce to cool. Pour into a clean jar, seal and refrigerate overnight to let the flavours come together.

The next day, remove the garlic cloves but leave the chilli peppers in the sauce. Fire up the BBQ, cook your favourite steak, and finish with a generous drizzle of Pete’s shoyu sauce.

Tip! Stored in a sealed jar, the sauce will keep in the fridge for several months.