Author Notes: Adapted from Tim Cushman's recipe http://www.foodandwine... with the ingredients I had on hand, reducing the sugar and adding vinegar for bite. Served with beef ginger meatballs over rice. —mawhorts
Makes: a little over 1 cup
Cook time: 15 min
cup low sodium soy sauce
tablespoons brown rice vinegar (or more if using a less intensely-flavored vinegar such as rice wine vinegar)
- In a small saucepan, whisk the soy sauce with the mirin, vinegar, and sugar. Bring to a simmer over medium heat, stirring until the sugar is dissolved, 2-3 minutes.
- As the glaze simmers, whisk the cornstarch with the water in the measuring cup from step 1.
- Whisk the cornstarch mixture into the glaze and simmer until slightly thickened, about 5 minutes longer.
- Transfer the glaze to a heatproof jar and let cool completely. The glaze can be refrigerated for up to 2 weeks.