Harumi’s barbecue sauce

This works with any kind of meat – beef, pulled pork, you name it – as a marinade before the grill and a sauce to dip into straight after. Do both and you’ll never look back.
from the book: Everyday Harumi by Harumi Kurihara

1/2 cup red wine
2 tbsp honey
1/4 cup sugar
1 cup soy sauce
1 tbsp miso
1/3 cup grated apple
1/3 cup grated onion
2 tbsp grated garlic
1 tbsp grated fresh ginger
1-2 tbsp sesame oil
3 tbsp ground toasted sesame seeds

1 Put the red wine in a small pan and heat. When it comes to the boil, turn the heat down low, letting it simmer gently for about 1 minute to burn off the alcohol content.

2 Add the honey, sugar, soy sauce and miso to the wine and mix. When it comes to the boil again and the sugar has dissolved, remove it from the heat. Let it cool and add the apple, onion, garlic, ginger, sesame oil and ground sesame seeds in this order and mix. The flavour will improve if left overnight. It can be stored in the fridge in a container for up to 10 days.