1/2 cup soy sauce
3/4 cup medium white sugar
2 tablespoons prepared mustard
3 tablespoons white sugar
1 1/2 teaspoons salt
3 leek
1 teaspoon koji, black seeds
Melt oil in a large pot over medium heat. Add the soy sauce, and continue to heat until mixture is thickened.
Whisk in all remaining sugar, mustard, crushed salt and remaining stock. Stir in leeks.
Cook for seven minutes. Stir in koji, and serve warm. (Hint: Try to give the sauce a gradual load by cover cake with syrup liner and let cook seven minutes.)
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