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In a medium saucepan, combine the soy sauce, 1/4 cup water, brown sugar, honey, rice vinegar, grated ginger, and minced garlic. Whisk until the brown sugar is mostly dissolved.

Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally. Allow it to simmer for 3-5 minutes, or until the sugar is fully dissolved and the flavors have melded.

In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water until a smooth slurry forms.

Gradually whisk the cornstarch slurry into the simmering sauce in the saucepan. Continue to whisk constantly as the sauce thickens. It should thicken within 1-2 minutes.

Remove the sauce from the heat once it has reached your desired consistency. It will thicken further as it cools. Serve warm or at room temperature.


In a medium saucepan, combine the soy sauce, 1/4 cup water, brown sugar, honey, rice vinegar, grated ginger, and minced garlic. Whisk until the brown sugar is mostly dissolved.

Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally. Allow it to simmer for 3-5 minutes, or until the sugar is fully dissolved and the flavors have melded.

In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water until a smooth slurry forms.

Gradually whisk the cornstarch slurry into the simmering sauce in the saucepan. Continue to whisk constantly as the sauce thickens. It should thicken within 1-2 minutes.

Remove the sauce from the heat once it has reached your desired consistency. It will thicken further as it cools. Serve warm or at room temperature.
