This is a simple but useful sauce in Japanese cooking. Very simple and only one tactics to make it the best (Not use it till you kept at least one day in refrigerator)

Could be used for Sukiyaki, Tempra, Soba noodle, Udon soup, etc. (Talk about it later)

Ingredients: Only 2 < 1. Mirin (Sweet rice wine), 2. Soy sauce >

How to: Cook Same amount of Mirin and Soy sauce

Tactics:
1. Cook Mirin 1st in the sauce pan with med ranged heat (M-Heat, here after), ....Mirin has alcohol, so this process evaporates....See bubbles coming out in the rim area of pan ... 5 to 6 seconds is enough.
2. Put the same amount of soy sauce and continue to cook till the bubbles coming out in the rim area of the pan ...5 to 6 second is enough.
3. Coll down the cooked sauce. Put the sauce into a clean bottle (glass jar with rid) and keep at least one night in the refrigerator.

Chikao's Comment: Taste the sauce before and after you kept in the refrigerator. If you have a good tongue of taste you will find a big difference of the taste. In Japan this process is called NEKASERU (make it sleep). Maybe same as you keep your bread doe for a certain period of time.

How to use: (Very important part)
Sukiyaki: Additional sweet taste would be necessary ... Put necessary amount of the sauce in the pan again and SUGAR for addition warm up till the sugar would be melt.

After this regular process of Sukiyaki cooking... Heat up thin sliced fatty beef in the frying pan. You can not resist to eat with this barbecued way ... Put a tea spoonful of the sauce and eat beaf ....Wow you will find the real Sukiyaki at Matsuzaka style. After you enjoy meat you could start cooking tofu, bar onion, potato noodle cooked with the sauce and additional water. ....Please start the meat with this pan barbecued way ... Cooking meat in the soupy sauce is not the real way in Matsuzaka.

Tempra sauce: Smae as the above warm up the sauce with additional sugar. But you also need a little bit of water addtion. ....Graded daikon and (chilli powder, graded ginger with your preference.)

Noodle sauce: Cold noodle: Warm up sauce and additional sugar (liitle) and bonito broth powder. Still a little too strong as is. So put a little water and warm up. Cool it down and eat cold noodle with the sauce. Yakumi (herbal ingredients: Chopped scalion, graded ginger will do well.)

Noodle sauce: Warm noodle. Warm up water with bonito broth powder till it start bubble. Put the sauce and make hot noodle soup. ...May need to put a little salt.. Make noodle in a deep pan like spaghetti and eat the noodle with the soup.

As you see this HONGAESHI SAUCE is a useful sauce for basic Japanese cooking. For the reader knowing how to make this sauce is very beneficial...No need to buy Sukiyaki sauce, Noodle sauce, etc. Only one could go for many varieties.

Japanese Tamagoyaki (Egg omelet as in Sushi shop can be made with this sauce...)

By the way, Anyone can give me feedback on my English if not understandable...Also video and sound addition is appreciated. I am not the type of one way teaching. Keep in touch..