Ingredients:

  • ½ cup (120 ml) Soy Sauce (low-sodium preferred, or regular)
  • ½ cup (120 ml) Mirin (Japanese sweet rice wine)
  • ¼ cup (60 ml) Sake (Japanese rice wine, dry)
  • 2 tablespoons (30 ml) Granulated Sugar
  • 1 tablespoon (15 ml) Honey
  • 1 teaspoon (5 ml) Freshly Grated Ginger
  • 1 clove Garlic, minced
  • 1 tablespoon (15 ml) Cornstarch (for thickening, optional)
  • 2 tablespoons (30 ml) Water (if using cornstarch)

Instructions:

  1. In the saucepan, combine the soy sauce, mirin, sake, sugar, honey, ginger, and garlic.
  2. Place the saucepan over medium heat and bring to a gentle simmer.
  3. If you prefer a thicker sauce, whisk together the cornstarch and water in a small bowl until smooth. Gradually whisk the cornstarch slurry into the simmering sauce.
  4. Continue to simmer the sauce, stirring occasionally, for about 10-15 minutes, or until it has slightly thickened and coats the back of a spoon. The consistency should be similar to maple syrup.
  5. Remove the saucepan from the heat and let the sauce cool slightly. Store in an airtight container in the refrigerator for up to a week.