Combine the liquids

• Pour the soy sauce, water, sake and mirin into a bowl.
• Set aside.

Prepare the aromatics

• Crush the garlic cloves to release their flavor.
• Crush the knob of ginger.
• Slice the scallions and toast the star anise.

Add aromatics to the liquid

• Add the crushed garlic, ginger, sliced scallions and toasted star anise to the soy mixture.

Bring to a boil

• Pour everything into a saucepan and bring to a boil.

Turn off the heat and cool

• As soon as it boils, turn off the heat.
• Let cool completely to room temperature so the flavors infuse.

Store

• Transfer to a clean jar and store in the refrigerator for up to 1 month.
• Use to marinate ramen eggs or chashu.