* Note: Rice wine vinegar and mirin can be purchased in markets that carry Asian products.

In a 4-cup enamel or stainless steel saucepan, combine all the ingredients and cook, over medium-high heat until syrupy, 50 to 60 minutes. Strain into a clean container and cool.

Refrigerate, covered, and use as needed.

This recipe yields about 1 1/3 cups.

Comments: Not only do we use this sauce with our spareribs at Chinois, but we stir a little into many of our dishes for additional flavor and color. Its particularly good with Stir-Fried Chicken With Cashews And Pine Nuts (see recipe).