This is a recipe from "The Barbecue Bible!" by Steven Raichlen. It's a Japanese butter sauce that can be used to baste fish, meats and vegetables on the grill or served as a sauce over vegetables and meats.
1Melt the butter in a small saucepan over medium heat. Stir in the remaining ingredients and simmer briskly until the garlic has lost its rawness and the sauce is rich-tasting and mellow, about 3 minutes. The butter keeps, covered in the refrigerator, for up to 3 days. Reheat over low heat before using.