Ingredients
- 1 cup water
- 1/2 cup soy sauce
- 4 tablespoons brown sugar
- 1 teaspoon honey
- 1 teaspoon sesame oil
- 2 teaspoons garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons cornstarch
- 1/4 cup cold water (for slurry)
- 1/2 teaspoon rice vinegar (optional)
Instructions
- In a saucepan, combine water, soy sauce, brown sugar, honey, sesame oil, garlic, and ginger.
- Heat over medium-high heat and stir until sugar is fully dissolved.
- Bring mixture to a gentle simmer for about 7–8 minutes.
- In a small bowl, whisk cornstarch and cold water until smooth to form a slurry.
- Slowly pour slurry into the simmering sauce while whisking continuously.
- Stir for 30–60 seconds until the sauce thickens and becomes glossy.
- Remove from heat and stir in rice vinegar if using.
- Let cool slightly before using or storing.
Notes
- Always mix cornstarch with cold water before adding to avoid lumps.
- Sauce thickens more as it cools, so remove from heat slightly early.
- Adjust sweetness by increasing or reducing brown sugar.
- Add extra ginger for a stronger, spicier flavor.
- Thin with water if sauce becomes too thick after chilling.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce / Condiment
- Method: Stovetop
- Cuisine: Japanese-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 60
- Sugar: 7g
- Sodium: 520mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
