Ingredients:

  • 1 cup (240 ml) soy sauce (preferably low-sodium)
  • 1/2 cup (100 g) packed brown sugar
  • 2 tablespoons (30 ml) rice vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon (15 g) freshly grated ginger
  • 1 tablespoon (15 ml) sesame oil
  • 1 tablespoon (8 g) cornstarch (optional, for thickness)
  • 2 tablespoons (30 ml) water (if using cornstarch)

Instructions:

  1. In a medium saucepan, whisk together the soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, and sesame oil.
  2. Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally.
  3. Cook until the sugar has completely dissolved, about 3-5 minutes. The sauce should begin to thicken slightly.
  4. If using cornstarch, mix it with water in a small bowl to create a slurry, then gradually whisk it into the sauce. Cook for an additional 2-3 minutes until thickened.
  5. Remove from heat and allow the glaze to cool before storing it in an airtight container.