Grab a small saucepan. Pour in the soy sauce, mirin, and sake (if you’re using it). Add the brown sugar and honey. Stir it all together until the sugar looks dissolved.

Now toss in the grated ginger, minced garlic, and either grated apple or onion whichever you like or have on hand.

Put the pan on medium heat. Stir often so nothing sticks or burns. Let it gently bubble for about 5 to 7 minutes, until the sauce thickens a bit.

Mix in the sesame oil, sesame seeds, and either red miso or gochujang depending on the flavour you want. Let it simmer for another 2–3 minutes to bring everything together.

Give it a taste. Add anything you think it needs. If you like a smooth sauce, you can strain out the solids.

Once it’s done, let the sauce cool to room temperature. Pour it into a clean jar or bottle and stick it in the fridge.