Source: Cook's Illustrated
- 1/2 cup soy sauce
- 1/2 cup sugar
- 1/2 teaspoon grated fresh ginger
- 1 medium clove garlic, minced or pressed (~ 1 teaspoon)
- 2 tablespoons mirin
- 1/2 teaspoon cornstarch
Combine soy sauce, sugar, ginger, and garlic in small saucepan. Stir together mirin and cornstarch in
small bowl until no lumps remain, then stir mirin mixture into saucepan.
Bring sauce to boil over medium-high heat, stirring occasionally. Reduce heat to medium-low and simmer, stirring
occasionally, until sauce is reduced to 3/4 cup and forms syrupy glaze, about 4 minutes.
- Makes about 3/4 cup
- Can store in refrigertor