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"