1 pink grapefruit
1/4 cup sugar
1/4 cup soy sauce (shoyu)
1/4 cup rice vinegar
Zest fruits and set zest aside, juice the fruits.
Place the sugar into a heavy, dry saucepan over medium high heat; it will melt and then begin to brown. When it reaches a light caramel color, add juices, but stand back! They will sputter and splash! Boil for about two minutes, swirling pan to marry ingredients.
Once blended, add soy sauce, vinegar and half of the combined zests - continue to boil for 2-3 minutes, until slightly thick. The zest may be left in or strained out. Serve the sauce warm or at room temperature. Leftovers store well in refrigerator for weeks.
- Chef Mick Rosacci