Soy Garlic Glaze

Soy Garlic Glaze

A sticky, savory-sweet glaze that clings to chicken, salmon, or vegetables.

Total 20 min Makes 16 oz Calories 45/serving

Dietary

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

Allergens

Soy, Wheat, Sesame

This glaze simmers soy sauce, garlic, and brown sugar down to a glossy, spoon-coating consistency with a gentle kick of ginger. It works equally well brushed on grilled meats, tossed with roasted vegetables, or drizzled over rice bowls. The glaze thickens as it cools, so it's ready to use once it coats the back of a spoon.

Ingredients

  • 1 cup soy sauce
  • 1/2 cup brown sugar, packed
  • 1/4 cup water
  • 6 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1 teaspoon toasted sesame seeds

Method

  1. In a 6-quart saucepan, combine the soy sauce, brown sugar, water, minced garlic, and grated ginger.

  2. Set the pan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to dissolve the sugar.

  3. Stir in the rice vinegar and sesame oil, then reduce heat to low and simmer gently.

  4. In a small bowl, whisk the cornstarch into the cold water until smooth to make a slurry.

  5. Whisk the cornstarch slurry into the simmering glaze and cook, stirring constantly, until the glaze thickens and coats the back of a spoon.

  6. Remove from heat and stir in the sesame seeds.

  7. Let the glaze cool for 10 minutes before using; it will continue to thicken as it cools. Store in a sealed jar in the refrigerator for up to two weeks.

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    Soy Garlic Glaze

    This glaze simmers soy sauce, garlic, and brown sugar down to a glossy, spoon-coating consistency with a gentle kick of ginger. It works equally well brushed on grilled meats, tossed with roasted vegetables, or drizzled over rice bowls. The glaze thickens as it cools, so it's ready to use once it coats the back of a spoon.

    20 min 16 oz 45 cal

    Ingredients

    • 1 cup soy sauce
    • 1/2 cup brown sugar, packed
    • 1/4 cup water
    • 6 cloves garlic, minced
    • 1 tablespoon fresh ginger, grated
    • 2 tablespoons rice vinegar
    • 1 tablespoon toasted sesame oil
    • 1 tablespoon cornstarch
    • 2 tablespoons cold water
    • 1 teaspoon toasted sesame seeds

    Method

    1. 1

      In a 6-quart saucepan, combine the soy sauce, brown sugar, water, minced garlic, and grated ginger.

    2. 2

      Set the pan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to dissolve the sugar.

    3. 3

      Stir in the rice vinegar and sesame oil, then reduce heat to low and simmer gently.

    4. 4

      In a small bowl, whisk the cornstarch into the cold water until smooth to make a slurry.

    5. 5

      Whisk the cornstarch slurry into the simmering glaze and cook, stirring constantly, until the glaze thickens and coats the back of a spoon.

    6. 6

      Remove from heat and stir in the sesame seeds.

    7. 7

      Let the glaze cool for 10 minutes before using; it will continue to thicken as it cools. Store in a sealed jar in the refrigerator for up to two weeks.