Step 1

Gather all the ingredients. I highly recommend making the sauce a day before.

Step 2

In a small saucepan, add sake, mirin, sugar, rice vinegar, soy sauce, miso, katsuobushi, and simmer for 1 ½ minute.

Step 3

Strain the sauce. If you plan to preserve the sauce for a longer time, pour the sauce in a mason jar (or airtight container) and do not add grated apple and sesame seeds (next step) yet. It will last longer without a grated apple. Keep refrigerated for up to a month.

Step 4

Add the sesame seeds and grated apple to the sauce. Now it's ready to use. I recommend keeping the sauce sit overnight in the refrigerator for melding all the flavors together. The sauce may taste too salty by itself without grilled meat. When you actually dip the meat in the sauce, the two flavors complements each other.

Step 5

Store in the refrigerator and use it within 3 days.