ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Soy Glaze

Total time 10 mins
Yield makes 1 1/2 cups
Chef Tim Cushman of Boston's O Ya brushes his terrific, versatile soy glaze on tuna burgers; it's also great on grilled chicken, pork and portobello mushrooms.

Ingredients

  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • 1/2 cup soy sauce
  • 1/2 cup sake
  • 1/2 cup mirin
  • 1/2 cup sugar

How to Make It

  1. In a small bowl, whisk the cornstarch with the water. In a small saucepan, whisk the soy sauce with the sake, mirin and sugar. Bring to a simmer over moderate heat, stirring until the sugar is dissolved, about 2 minutes. Whisk in the cornstarch mixture and simmer until the sauce is slightly thickened, about 2 minutes longer. Transfer the glaze to a heatproof jar and let cool completely.