On a recent trip to one of my favorite vineyards in California, Seghesio, I stopped by a restaurant in downtown Healdsburg. The sign promising sushi (yes, pitmasters do occasionally enjoy a plate of sushi) drew me to a seat overlooking a fresh seafood bar, where in addition to sushi a wide variety of fried and grilled appetizers was available. The food was great, but what caught my eye and taste buds was the variety of sauces that accompanied their fresh fare, especially their caramelized soy sauce. This deep black sauce had the consistency of molasses but with a rich chocolate flavor. Surprisingly, it worked very well with the seafood. In my mind I was envisioning chocolate shrimp, chocolate chicken, and chocolate ribs! Well, maybe I got a little carried away, but it did inspire this glaze.

　　

Ingredients

Makes 1 1/4 cups

　　2 cups mirin (sweet rice wine)

　　1 1/4 cups soy sauce

　　1 cup sugar

　　1/2 cup blackberry jam

　　

Step 1

In a small saucepan, combine all the ingredients and mix well. Place over medium-low heat and simmer for 30 minutes, stirring occasionally. The sauce is ready when bubbles rise to the top of the pan. Remove from the heat and set aside until needed. After cooling, transfer to a tightly covered jar or plastic container and store refrigerated for up to 2 weeks. Serve immediately or reheat before serving.

　　

Cooking Method

Step 2

Stove

　　Big Bob Gibson's BBQ Book by Chris Lilly. Copyright © 2009 by Chris Lilly. Published by Crown Publishing Group. All Rights Reserved.Vice president, executive chef, and partner of Big Bob Gibson Bar-B-Q, Chris Lilly oversees the two company-owned restaurants as well as their new chain of franchises.