Ingredients:

  • ½ cup soy sauce (low-sodium recommended)
  • ⅓ cup water
  • ½ cup brown sugar (light or dark)
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water (for cornstarch slurry)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated

Instructions:

  1. In a small saucepan, combine soy sauce, water, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger.
  2. Place the saucepan over medium heat and stir until the sugar dissolves.
  3. In a small bowl, mix cornstarch with 2 tablespoons of cold water until smooth.
  4. Bring the sauce to a gentle simmer. Slowly whisk in the cornstarch slurry. Cook for 1-2 minutes, stirring constantly, until the sauce thickens.
  5. For a smoother consistency, strain the sauce through a fine mesh strainer to remove garlic and ginger bits.
  6. Remove from heat and let cool. Store in an airtight container in the refrigerator for up to two weeks.