If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Adapted from Tim Cushman's recipe http://www.foodandwine.com/recipes/soy-glaze 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
- 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 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.
More Great Recipes: