Ingredients:

  • ½ cup (120ml) soy sauce (low-sodium preferred)
  • ½ cup (100g) packed brown sugar (light or dark brown sugar works)
  • ¼ cup (60ml) mirin (Japanese sweet rice wine)
  • 2 tablespoons (30ml) sake (or dry sherry as a substitute)
  • 1 tablespoon (15ml) rice vinegar
  • 1 tablespoon (15ml) cornstarch (or arrowroot powder)
  • 2 tablespoons (30ml) cold water
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • ½ teaspoon sesame oil
  • Optional: ¼ teaspoon red pepper flakes (for a little kick)

Instructions:

  1. In the saucepan, whisk together soy sauce, brown sugar, mirin, sake (or sherry), and rice vinegar.
  2. Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring constantly until the sugar is completely dissolved.
  3. In a small bowl, whisk together the cornstarch and cold water until smooth.
  4. Slowly pour the cornstarch slurry into the simmering sauce, whisking constantly. Continue to whisk until the sauce thickens to your desired consistency.
  5. Stir in the grated ginger, minced garlic, and sesame oil. Add red pepper flakes if desired.
  6. Reduce the heat to low and simmer for another 2-3 minutes, allowing the flavors to meld.
  7. Remove from heat and let cool slightly. The sauce will thicken further as it cools. Store in an airtight container in the refrigerator for up to 1 week.