One of the first cookbooks I bought was Vikki Leng's Vegetarian Feast. Though now a little dated - the sundried tomatoes and baked ricotta it's awash with place it firmly in the 1990's - her recipes are, from time to time, just where I want to be. Leng's sweet chilli sauce is not, as you might expect, thick and viscous, rather it is thin, and light and golden, and so very lovely, mostly because it uses quite a lot of mirin. pour...
1 tsp honey
a huge pinch of chilli flakes
1 heaped tsp of miso (if you have shiro (white) miso, use more)
a chopped clove of garlic (optional if it ain't garlic season)
3 tbsp of mirin and,
1/2 cup of warm vegetable stock (cube/powder is just fine)
...into a jar, screw the lid on tight and shake madly, like a cook possessed.