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Sweet Ginger-Soy Glaze

Updated: Aug 7, 2023



YIELDS ~ 1 Cup


IMPORTANT NOTES

To make a corn starch slurry: mix 1-part corn starch & 2-parts COLD water


In order to see how much the slurry has thickened your sauce, you need to let it fully distribute / integrate, and it needs to get warm. Once this has occurred you will know if you need to add more. It will not activate and thicken fully until it is warm.


PREP

Blend 1/2 cup water with two inches of peeled ginger

Fine-Chop 2 cloves garlic  - OR  -  grate them on a microplane

Fine-Chop 1 Tablespoon white onion  - OR  -  grate on a microplane


HAVE READY

2 Tablespoons Sesame Oil

1 Tablespoon Rice Vinegar

1/3 Cup Light Brown Sugar

1/2 Cup Soy Sauce

2 Teaspoons Corn Starch (or starch of choice)

4 Teaspoons Cold Water


PROCEDURES


Heat sauce pot to the higher end of low-temp


Add Sesame Oil and let it come up to the same temp as the pot


Add Garlic and Onion and sauté (sweat, is  more accurate) until just soft


Add the rest of the ingredients except the Starch


Cook for 30 minutes  -  just below a simmer (no consistent bubbling, you want some bubbles but not rolling)


During this time - make a slurry with starch


Add slurry little by little until you get the desired thickness.


ENJOY!



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