There was a time in my life when I had to make myself this every Sunday evening. And then I had to make it in the week, too; though no matter what day I eat it, I always only call it by its Sunday night name. It soothes and bolsters, and can be adapted happily to what’s in your fridge, really. And talking of adaptations, if you don’t have the sake and mirin, you could replace both with with Chinese Xiaoxing wine or a mixture of dry and sweet sherries. Of course, you don’t absolutely have to…
