Saki Carmalized Sauce

I use this as a finishing sauce on chicken.
It also goes great with shellfish and seafood.

Ingredients:
1 cup light soy sauce
1 tbsp un-salted butter
1/2 tsp garlic
1/4 cup sugar
1/4 cup sake

Directions:
Peel the skin off one garlic clove.
Finely mince into pieces no larger
than 1/4-inch in size. Set aside.
In a medium sauce pan, add the
soy sauce, garlic and sugar.
Add butter and mix thoroughly.
Heat the mixture over medium heat
until it begins to steam and
the sugar has dissolved.
Add the sake and continue
cooking the mixture for five more
minutes to cook off the alcohol.
Take the mixture off the heat.
Adjust the seasonings.
Refrigerate the mixture for approximately
two hours to let the flavors meld,
or until you need to use the sauce.