1. Preheat an oven to 400ºF

2. Break 6 cloves of garlic off the head and lay them out onto aluminum foil. Drizzle with olive oil and wrap the foil up tightly into a pouch.

3. Place the pouch in the oven and roast for 40 minutes.

4. Allow the garlic to cool enough to handle. Squeeze it out of the skins and into a small bowl. Mash with a fork and set aside until ready to use.

5. While the garlic roasts, heat olive oil in a large heavy bottomed pot over medium heat.

6. Break up the rest of the head of garlic and cut the cloves in half. Toss them into the pot along with the vegetables, bay leaf, and cracked black peppercorns. Cook until starting to brown, about 8 minutes.

7. Add the sake and bring to a boil. Cook until most of the liquid has evaporated (about 6 minutes).

8. Add the soy sauce and water and bring to a boil. Reduce to a simmer and cook, uncovered, for 30 minutes.

9. Strain out the solids through a fine mesh sieve into a measuring cup. There should be 4 cups of stock. If there is too much, return it to the pot and boil it down. If there is less, add a bit of water to the stock.

For The Gravy

1. Melt 5 Tablespoons of butter in medium saucepan over medium heat.
2. Add flour and garlic and stir until well combined. Cook until garlic is super fragrant and the roux smells like bread, about 2 minutes.
3. Very gradually, while whisking constantly, add stock to the saucepan. Do this in batches so that the roux mixes well with the stock giving you a smoother gravy. Simmer for 2 minutes and salt and pepper to taste.