Ingredients

• 1/2 cup low-salt chicken broth
• 1/4 cup mirin (sweet Japanese rice wine)
• 1/4 cup reduced-sodium soy sauce
• 2 tablespoons sake
• 3/4 teaspoon (packed) light brown sugar
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, crushed
• 1 scallion, chopped
• 1 1-inch-piece peeled ginger (1/4 ounce), sliced

Instructions

1. Place a fine-mesh sieve over a small bowl. Bring all ingredients to a boil in a small heavy saucepan, stirring until sugar dissolves. Reduce heat to medium-low and simmer until reduced to a generous 1/2 cup, about 20 minutes. Strain sauce, discarding solids in sieve. Let cool. DO AHEAD: Can be made 2 weeks ahead. Store airtight in refrigerator.