Ingredients:

  • 1/2 cup low-sodium Soy Sauce (120 ml)
  • 1/2 cup Mirin (120 ml)
  • 1/4 cup Sake (60 ml)
  • 2 tablespoons Granulated Sugar (25g)
  • 1 teaspoon Fresh Ginger, finely grated (5g)
  • 1 clove Garlic, finely minced (3g)
  • 1 tablespoon Cornflour (8g)
  • 2 tablespoons Cold Water (30 ml)

Instructions:

  1. Prepare the Thickener: In a small separate bowl, combine the cornflour and cold water. Whisk thoroughly until completely smooth to create a slurry. Set aside.
  2. Combine Liquids: Add the soy sauce, mirin, sake, sugar, grated ginger, and minced garlic directly into a small saucepan.
  3. Heat: Place the saucepan over medium heat. Whisk constantly until the sugar is fully dissolved and the mixture begins to simmer gently.
  4. Incorporate Slurry: Give the cornflour slurry one final quick whisk and slowly pour it into the simmering liquid while whisking continuously.
  5. Thicken: Continue to whisk gently as the sauce comes back to a gentle simmer. It will thicken quickly—usually within 1–2 minutes—turning glossy and coating the back of a spoon.
  6. Final Check & Strain (Optional): Remove immediately from the heat once thickened. If you prefer a perfectly smooth sauce, pour it through a fine-mesh sieve to remove the solids.
  7. Cool and Store: Allow the sauce to cool slightly before using as a glaze or marinade. It will thicken further as it cools.