Directions
- 1In a saucepan, combine the soy sauce, mirin, brown sugar, minced garlic, grated ginger, and maple syrup or agave.
- 2Place the saucepan over medium heat and stir the mixture until the sugar has completely dissolved.
- 3Once the mixture starts simmering, reduce the heat to low and let it simmer for about 10-15 minutes, stirring occasionally. This will allow the flavours to meld together and the sauce to thicken slightly.
- 4While the sauce is simmering, prepare the cornstarch slurry by mixing 2 tablespoons of water with 2.5 teaspoons of cornstarch until smooth.
- 5Gradually pour the cornstarch slurry into the sauce, stirring continuously to prevent lumps from forming. Continue cooking for another 2-3 minutes, or until the sauce has thickened to your desired consistency.
- 6Once the sauce has thickened, remove it from the heat and let it cool slightly before using.
- 7If desired, sprinkle sesame seeds, sliced green onions, and chopped chilies on top before serving.
Ingredients
- 1 cup soy sauce
- 2 tablespoons mirin (sweet rice wine)
- 0.5 cup brown sugar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tsp maple syrup or agave
- 2 tbsp water
- 2.5 tsp cornstarch
- sesame seeds
- sliced green onions
- chillies
Equipment
saucepan
Tips
- Store in the fridge for up to 3 months.
- Serve with your own choice of protein.
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