About the Recipe
In the decades before sushi became widely available outside of Japan, sukiyaki was the standard bearer of Japanese cuisine abroad. I think a big part of the reason why sukiyaki became so popular was the sauce - for many non-Japanese, it would have been their first experience of Japanese flavours in general and soy sauce in particular. This sauce is easy to make. and won't take up more than 10 minutes of your time.
50ml japanese dashi stock (I used instant granules here)
100ml soy sauce
50ml japanese sake
30g brown sugar*
* you can use white sugar as a substitute
combine all the ingredients in a pan,. bring to the boil while stirring, then turn off the heat