This is very much a tangent, but I wanted to make a coffee based pan sauce and at the advice of a chef friend I made based it around dried poblano peppers and poured it into flank steak /black bean burritos and it was just... https://twitter.com/RileyGryc/status/1293373837304664064

(he described it as like a mole sauce, which is the tangent. The lesson he was teaching is, you can deglaze a pan to make a sauce with damn near any liquid, but think about the flavor profile in the process and it will be that much better.)

Side note: I once made a mirin based pan sauce. It was.... Pretty terrible. Way too sweet. What can I say, I like to experiment, and they can't all be winners

Tho I could see it working maybe, with an "Americanized Chinese" style dish? IDK, it would still need something else.

Maybe something spicy for a "sweet heat" sauce.