Quick and Easy

Simple Soy Glaze

December 21, 2021
1 Ratings
Photo by Julia Gartland
  • Prep time 5 minutes
  • Cook time 10 minutes
  • makes A little over 1 cup
Author Notes

Adapted from Tim Cushman's recipe with the ingredients I had on hand, reducing the sugar and adding vinegar for bite. I prefer serving with beef ginger meatballs over rice. —mawhorts

Test Kitchen Notes

This super-simple, straightforward recipe proves that a little bit of extra effort can help liven up any staple sauce. In this case, that sauce is soy sauce. As often as you use soy sauce, and for so many recipes that may require it, this soy glaze can be used instead. It's a great way to serve as a fancy finishing touch, from fish to veggies to any rice dish. All you need is some soy sauce, of course, mirin, which is rice wine often used in Japanese cooking, brown rice vinegar, sugar, cornstarch for thickening, and just a little water. These ingredients come together to form the silkiest, tastiest soy glaze you could ask for.

You only just need one small saucepan for this recipe, and you can double or triple the batch if you'd like since the glaze lasts for up to 2 weeks in the refrigerator. Feel free to experiment with the ratios and add-ins to your liking as well. You can add brown sugar instead of granulated, white wine vinegar or rice vinegar, even some garlic and ginger if you want a more substantial glaze. It takes just about 10 minutes for the glaze to cook, so you can make as many iterations of it as you can imagine. One taste and you'll soon realize that it's so much better than the store-bought version. Brush the glaze on steak, seafood, chicken, pork, you name it, or serve alongside as a dipping sauce for sushi or sandwiches. It'll also be one of your favorite go-tos whenever grilling season strikes. —The Editors

What You'll Need
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup mirin
  • 1/4 cup sugar
  • 3 tablespoons brown rice vinegar (or more if using a less intensely flavored vinegar, such as rice wine vinegar)
  • 1 tablespoon water
  • 2 teaspoons cornstarch
  1. In a small saucepan over medium heat, whisk the soy sauce, mirin, sugar, and vinegar. Bring to a simmer and cook for 2 to 3 minutes, stirring until the sugar is dissolved.
  2. As the glaze simmers, in a small bowl or liquid measuring cup, whisk the water and cornstarch.
  3. Whisk the cornstarch mixture into the glaze and continue to simmer for about 5 minutes, until slightly thickened.
  4. Transfer the glaze to a heatproof jar and let cool completely.
  5. Do Ahead: The glaze can be made 2 weeks ahead. Store in the jar in the refrigerator.

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1 Review

sshep0904 December 13, 2020
OMMMMMG I just made this bc I needed soy glaze for dinner. I had ALL the ingredients. I subbed the brown rice vinegar for rice vinegar. Just did a tablespoon more as recommended to add a little more if subbing.

Thank you for the great recipe. AND got to save money $$$ which is a bonus. Will be sharing this recipe and using again in the future. :)