Simple Soy Glaze

June 4, 2016

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.


Makes: a little over 1 cup
Cook time: 15 min


  • 1/2 cup low sodium soy sauce
  • 1/2 cup mirin
  • 3 tablespoons brown rice vinegar (or more if using a less intensely-flavored vinegar such as rice wine vinegar)
  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • 1 tablespoon water
In This Recipe


  1. 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.
  2. As the glaze simmers, whisk the cornstarch with the water in the measuring cup from step 1.
  3. Whisk the cornstarch mixture into the glaze and simmer until slightly thickened, about 5 minutes longer.
  4. Transfer the glaze to a heatproof jar and let cool completely. The glaze can be refrigerated for up to 2 weeks.

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