Wasabi Soy Glaze

Wasabi Soy Glaze

A sharp, glossy glaze balancing sinus-clearing wasabi with sweet, salty soy depth.

Total 15 min Makes 16 oz Calories 45/serving

Dietary

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

Allergens

Soy, Wheat, Sesame

This glaze simmers soy sauce, mirin, and sugar into a glossy syrup, then finishes with a sharp hit of wasabi stirred in off the heat to preserve its bite. Brush it over salmon, grilled chicken, or seared tofu for a quick umami-forward finish with a sinus-tingling edge.

Ingredients

  • 1 cup soy sauce
  • 1/2 cup mirin
  • 1/4 cup granulated sugar
  • 2 tablespoons rice vinegar
  • 2 tablespoons wasabi paste
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 teaspoon toasted sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated

Method

  1. In a small saucepan, combine the soy sauce, mirin, sugar, rice vinegar, garlic, and ginger.

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

  3. In a small bowl, whisk the cornstarch and water together until smooth to form a slurry.

  4. Whisk the cornstarch slurry into the simmering sauce and cook, stirring constantly, until the glaze thickens enough to coat the back of a spoon.

  5. Remove the pan from heat and let the glaze cool for 2 minutes.

  6. Whisk in the wasabi paste and sesame oil until fully incorporated and smooth.

  7. Pour the glaze into a jar or airtight container and let cool to room temperature before using or refrigerating.

Rate this recipe

★ 3.8 (1)

Wasabi Soy Glaze

This glaze simmers soy sauce, mirin, and sugar into a glossy syrup, then finishes with a sharp hit of wasabi stirred in off the heat to preserve its bite. Brush it over salmon, grilled chicken, or seared tofu for a quick umami-forward finish with a sinus-tingling edge.

15 min 16 oz 45 cal

Ingredients

  • 1 cup soy sauce
  • 1/2 cup mirin
  • 1/4 cup granulated sugar
  • 2 tablespoons rice vinegar
  • 2 tablespoons wasabi paste
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 teaspoon toasted sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated

Method

  1. 1

    In a small saucepan, combine the soy sauce, mirin, sugar, rice vinegar, garlic, and ginger.

  2. 2

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

  3. 3

    In a small bowl, whisk the cornstarch and water together until smooth to form a slurry.

  4. 4

    Whisk the cornstarch slurry into the simmering sauce and cook, stirring constantly, until the glaze thickens enough to coat the back of a spoon.

  5. 5

    Remove the pan from heat and let the glaze cool for 2 minutes.

  6. 6

    Whisk in the wasabi paste and sesame oil until fully incorporated and smooth.

  7. 7

    Pour the glaze into a jar or airtight container and let cool to room temperature before using or refrigerating.