Ingredients
1/2c soy sauce
1/2c sugar
1/2t grated ginger
1 minced garlic clove
2T mirin
1/2t corn starch
Preparation
Combine first 4 ingredients in a small saucepan. In a separate bowl, whisk mirin and corn starch until no lumps remain. Add to saucepan. Bring to a boil over med-high heat, stirring occasionally. Reduce heat to med-low and simmer, stirring occasionally, until sauce is reduced to 3/4c and forms a syrupy glaze, about 4 minutes.
