Yaki soba sauce

Makes about 1/2 cup

1/2 cup light soy sauce 1 teaspoon dark soy sauce 2 teaspoons salt 2 teaspoons sugar 1. In a small saucepan, combine the light and dark soy sauces, salt, and sugar. Bring to a boil. Lower the heat and cook on the lowest possible setting for 10 minutes.

2. Leave to cool. The sauce will keep for several weeks in the refrigerator. Adapted from "the wagamama cookbook"