Steps

1. Peel and chop the peach.
   🕒 04:31
2. Peel the umeboshi and scrape the flesh off the pit.
   🕒 05:11
3. Lightly heat the apple in the microwave. [Key Tip!] Be careful not to overheat, or the aroma will dissipate.
   🕒 08:32
4. Lightly heat the peach in the microwave. [Key Tip!] Be careful not to overheat, or the aroma will dissipate.
   🕒 08:35
5. Combine the heated apple and peach, and the chopped umeboshi in a blender and process into a paste. [Key Tip!] For a complex flavor, blend half the apple coarsely, the other half smoothly, and add about half of the apple raw.
   🕒 08:35
6. Roast the chili peppers until fragrant, taking care not to burn them. Then, finely grind them in a mortar and pestle to create roasted chili powder.
   🕒 08:47
7. Heat the quartered onion to bring out its sweetness.
   🕒 08:49
8. Dilute the heated onion with 50ml of water and squeeze out the essence.
   🕒 08:53
9. Reheat the squeezed onion essence to create a special extract.
   🕒 08:56
10. In a bowl, combine the fruit puree, onion extract, 60ml soy sauce, 3 tbsp sugar, 2 tbsp cooking sake, 2 tbsp mirin, 1 tsp grated garlic, 1 tsp grated ginger, 1/2 tsp roasted chili powder, 1 tbsp toasted sesame seeds, 1/2 tsp sesame oil, vegetable broth (granulated) 1/2 tsp, 1/4 tsp miso, and a pinch of caramel coloring. Mix well. [Key Tip!] To preserve the aroma as much as possible, gently heat the mixture to around 70°C (158°F) for pasteurization.
    🕒 11:02
11. Refrigerate the completed sauce for one day to allow the flavors to meld.
    🕒 14:08