Add butter to a sauce pan over medium heat until melted. Add the yellow onion, shallot and garlic. Cook for 6 - 8 minutes or until onions are translucent. Add the wine, mirin, dumpling sauce, Worcestershire, green onions, ginger, ketchup and sugar. Bring to a slow boil for 2 minutes, reduce heat, cover and simmer for
15 minutes. Let cool in freezer for 5 minutes and then add to the food processor and puree until just smooth, approximately 2 minutes.
Note: should hot and spicy ketchup not be available, use 1 cup ketchup and add in 1 - 3 teaspoons of hot pepper sauce. Add one teaspoon at a time, stir and taste. Add more for additional spice.
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