Ingredients:

  • ½ cup (120ml) soy sauce (low-sodium recommended)
  • ½ cup (100g) granulated sugar
  • ¼ cup (60ml) sake or mirin (Japanese sweet rice wine)
  • ¼ cup (60ml) water
  • 1 tablespoon (15ml) rice vinegar
  • 1 teaspoon (2.5g) ground ginger
  • ½ teaspoon (1.25g) garlic powder
  • 1 tablespoon (8g) cornstarch (or tapioca starch)
  • 1 tablespoon (15ml) cold water (for cornstarch slurry)
  • Optional: ½ teaspoon red pepper flakes (or to taste)

Instructions:

  1. In a small saucepan, whisk together soy sauce, sugar, sake/mirin, water, rice vinegar, ginger, garlic powder, and red pepper flakes (if using).
  2. Heat the mixture over medium heat, stirring occasionally, until it begins to simmer.
  3. In a small bowl, whisk together cornstarch and 1 tablespoon cold water to create a smooth slurry.
  4. Slowly pour the cornstarch slurry into the simmering sauce, whisking constantly.
  5. Continue to simmer for 2-3 minutes, or until the sauce thickens to your desired consistency. It should coat the back of a spoon.
  6. Remove from heat.
  7. Let the sauce cool slightly before using. Store in an airtight container in the refrigerator for up to 1 week.