- 1/2 cup Soy sauce
- 1/2 cup Mirin
- 3 tablespoons brown rice vinegar (or more if using a less intensely-flavored vinegar such as rice wine vinegar)
- 1/4 cup sugar
- 2 teaspoons cornstarch
- 1 tablespoon water
In a small saucepan, whisk the soy sauce with the mirin, vinegar, and sugar. Bring to a simmer over medium heat, stirring until the sugar is dissolved, 2-3 minutes.
As the glaze simmers, whisk the cornstarch with the water in the measuring cup from step 1.
Whisk the cornstarch mixture into the glaze and simmer until slightly thickened, about 5 minutes longer..
Transfer the glaze to a heatproof jar and let cool completely. The glaze can be refrigerated for up to 2 weeks.
Recipe from: food52
