Sweet Ginger-Soy Glaze

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!