Ingredients:

  • 1/2 cup low-sodium soy sauce
  • 1/4 cup mirin (sweet Japanese rice wine)
  • 1/4 cup sake (dry Japanese rice wine)
  • 2 tablespoons granulated sugar (or brown sugar)
  • 1 teaspoon fresh ginger, grated
  • 1 clove garlic, minced
  • 1 tablespoon cornstarch (or potato starch)
  • 2 tablespoons cold water

Instructions:

  1. Prepare the Slurry: In a small bowl, whisk together the cornstarch and cold water until completely smooth. Set aside.
  2. Combine Liquids: In a small, heavy-bottomed saucepan, combine the soy sauce, mirin, sake, sugar, grated ginger, and minced garlic.
  3. Heat and Dissolve: Place the saucepan over medium heat. Whisk gently and continuously until the sugar is completely dissolved and the mixture begins to simmer lightly.
  4. Thicken the Sauce: Give the cornstarch slurry another quick whisk, then slowly pour it into the simmering sauce while whisking constantly.
  5. Simmer to Gloss: Reduce the heat to low-medium. Continue to gently simmer and whisk for 1–2 minutes until the sauce visibly thickens and achieves a glossy, syrupy texture capable of coating the back of a spoon.
  6. Final Check & Cool: Remove from heat immediately. The sauce will thicken further as it cools. Taste and transfer to a jar for storage.