Absolutely easy! Nice and thick and very sweet and salty at the same time. It's very good to drizzle on a roll. If you're like me you already have all the ingredients.
INGREDIENTS
Option #1
- 1/3 cup soy sauce
- 1/3 cup mirin (or rice wine vinegar)
- 3 tablespoons sugar
Option #2
- 1/2 cup soy sauce
- 1/2 cup mirin (Japanese sweet rice wine)
- 1/2 cup granulated sugar
Optional Roux: 1 tbsp cornstarch mixed with 1 tbsp water for a quicker, thicker glaze
DIRECTIONS
- Combine: Add the soy sauce, mirin, and sugar to a small saucepan.
- Simmer: Place over medium-low heat and bring the mixture to a gentle simmer. Whisk continuously until the sugar has completely dissolved.
- Reduce: Let the sauce simmer for 10 to 15 minutes, stirring occasionally. The liquid will reduce and thicken into a glossy syrup that coats the back of a spoon. (If using the cornstarch slurry, whisk it in during the last 2 minutes).
- Cool: Remove the pan from the heat. The sauce will thicken considerably as it cools to room temperature, reaching a honey-like consistency
Storage and Use
Once completely cool, pour the sauce into a jar or squeeze bottle. It will stay fresh in the refrigerator for 1 to 2 months. Use it to glaze grilled unagi (eel), sushi rolls, poke bowls, or grilled salmon.
