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.

How to Make It

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.

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