Ingredients
Equipment
Method
- Combine the soy sauce, mirin, sake, brown sugar, honey, minced garlic, and grated ginger in a small saucepan over medium heat. Bring to a simmer, stirring occasionally.
- Mix the cornstarch with the cold water in a separate small bowl to make a slurry.
- Once the sauce is simmering, slowly whisk in the cornstarch slurry. Continue cooking for 5 to 7 minutes, stirring frequently, until the sauce thickens and turns glossy.
- Remove from the heat and let cool slightly before using.
Nutrition
Notes
Net carbs: 15g per 2-tablespoon serving (15g total carbs minus 0g fiber).
Substitutions: Use tamari for gluten-free. Omit the sake if preferred and add an extra tablespoon of mirin.
Storage: Store in an airtight container in the refrigerator for up to 2 weeks.
Reheating: The sauce thickens when chilled; warm gently and stir before using.
Tip: Add red pepper flakes or a dollop of chili paste during cooking for a spicier variation.
