Ingredients:

  • ½ cup (120 ml) soy sauce (or tamari for gluten-free)
  • ¼ cup (60 ml) mirin (sweet rice wine)
  • 2 tablespoons (30 g) brown sugar
  • 1 tablespoon (15 ml) rice vinegar
  • 1 tablespoon (15 ml) sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon (8 g) cornstarch (for thickening)
  • 2 tablespoons (30 ml) water (for cornstarch slurry)

Instructions:

  1. In a small saucepan, mix soy sauce, mirin, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger.
  2. Place the saucepan over medium heat and stir to dissolve the sugar.
  3. Bring to a gentle simmer, allowing the flavors to meld for about 3-5 minutes.
  4. In a small bowl, combine cornstarch and water to create a slurry. Gradually whisk this into the simmering sauce.
  5. Continue to cook for another minute or until the sauce thickens to your desired consistency. Remove from heat and let cool.
  6. Use immediately or cool completely before transferring to an airtight container for storage in the refrigerator.