Ginger Soy Glaze

Ginger Soy Glaze

A sticky, savory-sweet glaze that clings to grilled meats, salmon, and roasted vegetables.

Total 20 min Makes 16 oz Calories 55/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Wheat, Sesame

This glossy glaze balances salty soy sauce with fresh ginger, garlic, and a touch of sweetness, reduced until thick enough to coat the back of a spoon. It works well brushed onto grilled chicken or salmon, tossed with stir-fried vegetables, or drizzled over rice bowls. A cornstarch slurry gives it the glossy, restaurant-style finish that clings rather than pools.

Ingredients

  • 1 cup low-sodium soy sauce
  • 1/2 cup brown sugar, packed
  • 1/4 cup water
  • 2 tablespoons fresh ginger, grated
  • 3 cloves garlic, minced
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons water, cold
  • 1/4 teaspoon crushed red pepper flakes

Method

  1. In a small saucepan, whisk together the soy sauce, brown sugar, water, grated ginger, garlic, rice vinegar, and red pepper flakes.

  2. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar dissolves.

  3. In a small bowl, whisk the cornstarch with the cold water until smooth, then stir it into the simmering sauce.

  4. Continue simmering, stirring frequently, until the glaze thickens enough to coat the back of a spoon.

  5. Remove the saucepan from heat and stir in the toasted sesame oil.

  6. Let the glaze cool slightly before using; it will continue to thicken as it cools. Store in an airtight jar in the refrigerator for up to two weeks.

Rate this recipe

★ 4.3 (1)

Ginger Soy Glaze

This glossy glaze balances salty soy sauce with fresh ginger, garlic, and a touch of sweetness, reduced until thick enough to coat the back of a spoon. It works well brushed onto grilled chicken or salmon, tossed with stir-fried vegetables, or drizzled over rice bowls. A cornstarch slurry gives it the glossy, restaurant-style finish that clings rather than pools.

20 min 16 oz 55 cal

Ingredients

  • 1 cup low-sodium soy sauce
  • 1/2 cup brown sugar, packed
  • 1/4 cup water
  • 2 tablespoons fresh ginger, grated
  • 3 cloves garlic, minced
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons water, cold
  • 1/4 teaspoon crushed red pepper flakes

Method

  1. 1

    In a small saucepan, whisk together the soy sauce, brown sugar, water, grated ginger, garlic, rice vinegar, and red pepper flakes.

  2. 2

    Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar dissolves.

  3. 3

    In a small bowl, whisk the cornstarch with the cold water until smooth, then stir it into the simmering sauce.

  4. 4

    Continue simmering, stirring frequently, until the glaze thickens enough to coat the back of a spoon.

  5. 5

    Remove the saucepan from heat and stir in the toasted sesame oil.

  6. 6

    Let the glaze cool slightly before using; it will continue to thicken as it cools. Store in an airtight jar in the refrigerator for up to two weeks.