1/4cupbrown rice syrup(or your preferred sweetener)
2tablespoonsrice vinegar
2tablespoonsmirin
1/2cuprough-chopped Korean pear or apple
1/2cuprough-chopped red bell pepper
1knobfresh ginger
1teaspoonsesame oil
1teaspoonfreshly ground black pepper
1/4cupMushroom Dashi or water
2tablespoonspotato starch
Instructions
Make the marinade: In a high-powered blender, combine the red onion, scallions, garlic, soy sauce, brown rice syrup, rice vinegar, mirin, Korean pear, bell pepper, ginger, sesame oil, and pepper and blend until smooth and frothy.
Make the sauce: Transfer the marinade to a medium pot and bring to a boil over medium-high heat. Cook the liquid until reduced by about one-third, about 20 minutes.
In a small bowl, stir together the mushroom dashi into the potato starch to create a slurry. Gradually stir the slurry into the cooking marinade and continue stirring until the sauce thickens.
Once the sauce has thickened, remove it from the heat and let it cool (allowing it to thicken a little more). Once cooled, store it in the refrigerator for use inthe next several days or freeze it for future use.