Soy Sauce

Simple Soy Glaze

June  4, 2016
1 Rating
Photo by Julia Gartland
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

  • Cook time 15 minutes
  • 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 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.

See what other Food52ers are saying.

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. :)