Ingredients:

  • 1 cup (240ml) Soy Sauce, low sodium
  • 1/2 cup (120ml) Water or Sake
  • 1/2 cup (100g) Light Brown Sugar, packed
  • 1/4 cup (60ml) Mirin
  • 1 tbsp (15ml) Honey
  • 1 tbsp (6g) Fresh Ginger, finely grated
  • 2 cloves Garlic, minced into a paste
  • 1 tsp (5ml) Toasted Sesame Oil
  • 1 tbsp (8g) Cornstarch dissolved in 1 tbsp cold water

Instructions:

  1. Whisk the 1 cup (240ml) soy sauce, 1/2 cup water/sake, 1/2 cup brown sugar, 1/4 cup mirin, and 1 tbsp honey in a small saucepan. Note: Mixing cold ensures the sugar dissolves evenly.
  2. Add the 1 tbsp grated ginger and 2 cloves of minced garlic paste to the liquid.
  3. Heat the mixture over medium high until it reaches a rolling simmer.
  4. Prepare the slurry by mixing 1 tbsp cornstarch with 1 tbsp cold water in a small bowl.
  5. Stream the slurry slowly into the bubbling liquid while whisking constantly.
  6. Reduce the heat to medium low.
  7. Simmer for 4 to 5 minutes until the sauce thickens and coats the back of a spoon.
  8. Remove from heat and stir in the 1 tsp toasted sesame oil. Note: Adding oil at the end preserves its delicate aroma.
  9. Cool slightly until the sauce looks glossy and jewel toned.
  10. Strain through a fine mesh sieve if you prefer a perfectly smooth texture, though the aromatics are delicious left in.