Ingredients:

  • 1/2 cup Soy Sauce (low sodium preferred)
  • 1/4 cup Mirin (Sweet Rice Wine)
  • 1/4 cup Sake (Japanese Rice Wine)
  • 1/2 cup Water
  • 1/4 cup Light Brown Sugar (packed)
  • 1 tablespoon Cornstarch (Cornflour)
  • 1 teaspoon Fresh Ginger, grated
  • 1 clove Fresh Garlic, minced

Instructions:

  1. Prepare the slurry: In a small bowl, whisk the cornstarch with 2 tablespoons of the measured water until completely smooth. Set aside.
  2. Combine Primary Ingredients: In the saucepan, combine the soy sauce, mirin, sake, remaining water, and brown sugar.
  3. Infuse Flavour: Add the grated ginger and minced garlic to the liquid mixture.
  4. Heat Gently: Place the saucepan over medium heat. Stir gently until the sugar is completely dissolved and the mixture is hot (do not boil yet).
  5. Bring to a Simmer: Increase the heat slightly and bring the liquid to a gentle simmer, stirring occasionally. Allow it to simmer for about 5 minutes to let the flavours marry.
  6. Thicken the Sauce: Give the cornstarch slurry another quick whisk and slowly pour it into the simmering liquid while whisking constantly.
  7. Achieve Gloss: Continue whisking gently as the sauce immediately starts to thicken and turn glossy. Reduce the heat to low and cook for 1–2 minutes until the sauce coats the back of a spoon beautifully.
  8. Strain (Optional) & Cool: Remove the saucepan from the heat. If you prefer a super-smooth sauce, pour it through a fine-mesh sieve.
  9. Storage: Allow the sauce to cool completely before transferring it to an airtight jar. It will thicken further as it cools.