Ingredients:

  • 1/2 cup Low Sodium Soy Sauce
  • 1/4 cup Mirin (Sweet Rice Wine)
  • 2 Tablespoons Sake (or Dry Sherry)
  • 1/4 cup Light Brown Sugar (packed)
  • 1 teaspoon Fresh Ginger, finely grated
  • 1 clove Garlic, minced very finely
  • 3 Tablespoons Cold Water
  • 1 Tablespoon Cornstarch (Cornflour)

Instructions:

  1. Prepare the Slurry: In a small bowl, combine the cornstarch and cold water. Whisk vigorously until completely smooth. Set aside.
  2. Combine Base Ingredients: In the saucepan, combine the soy sauce, mirin, sake, brown sugar, grated ginger, and minced garlic.
  3. Heat Gently: Place the saucepan over medium heat. Whisk continuously until the brown sugar is completely dissolved and the mixture just begins to steam.
  4. Thicken the Sauce: Whisk the prepared cornstarch slurry again, then slowly pour it into the simmering liquid while whisking constantly.
  5. Simmer and Reduce: Bring the mixture to a gentle, steady simmer. Continue whisking for 1 to 2 minutes until the sauce visibly thickens and becomes glossy, coating the back of a spoon.
  6. Strain (Optional but Recommended): Remove the pan from the heat. Pour the sauce through a fine-mesh sieve to remove the ginger and garlic solids for a silky smooth glaze.
  7. Cool and Store: Allow the sauce to cool slightly before transferring it to an airtight container. The sauce will thicken further as it cools. Store in the fridge for up to two weeks.