Ingredients:

  • 1/2 cup (120 ml) Japanese soy sauce (preferably Kikkoman)
  • 1/4 cup (60 ml) Mirin (sweet rice wine)
  • 1/4 cup (60 ml) Sake (Japanese rice wine, optional, can substitute with dry sherry or cooking sake)
  • 2 tablespoons (30 ml) granulated sugar
  • 1 tablespoon (15 ml) dark brown sugar, packed
  • 1 teaspoon (5 ml) grated fresh ginger
  • 1 clove garlic, minced
  • 1 tablespoon (15 ml) cornstarch
  • 2 tablespoons (30 ml) cold water

Instructions:

  1. In a small saucepan, combine soy sauce, mirin, sake (if using), granulated sugar, brown sugar, ginger, and garlic.
  2. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to dissolve the sugars.
  3. Whisk the cornstarch slurry into the simmering sauce.
  4. Continue to simmer, stirring constantly, until the sauce thickens to a glaze-like consistency (about 1-2 minutes). The sauce should coat the back of a spoon.
  5. Remove from heat and let the sauce cool completely. Store in an airtight container in the refrigerator.