80 ml soy sauce (⅓ cup) – use low sodium if you prefer
60 ml mirin (¼ cup) – sweet Japanese rice wine
1–2 tbsp honey – adjust to taste
1 tbsp sake or vodka/white spirit – totally fine in a pinch
2 tsp corn flour (cornstarch), mixed with 2 tbsp cold water (for slurry)
1 tsp fresh ginger, grated
1 tsp fresh garlic, grated
Optional additions
1 tsp toasted sesame oil for nutty depth
1 tsp brown sugar if you want it stickier
A pinch of chilli flakes for subtle heat
A few drops of rice vinegar for brightness
Method
Prep the flavour base: Grate the ginger and garlic. (If you want a smoother sauce, you can strain them out later.)
Simmer the sauce: In a small saucepan, combine soy sauce, mirin, honey, ginger, garlic, and sake (or substitute). Bring to a gentle simmer over medium heat—don’t boil it like you’re angry at it.
Thicken it up: In a separate small bowl, whisk together corn flour and cold water to make a slurry. Slowly pour this into the simmering sauce while whisking continuously to prevent lumps.
Cook & cool: Let the sauce bubble gently for 1–2 minutes until it thickens slightly and becomes glossy. Remove from heat. It will thicken more as it cools.
Use or store: Allow to cool fully before using it as a marinade, glaze, or dipping sauce. Store in a clean jar in the fridge for up to 1 week.
Refiner’s Tips
Too salty? Add a splash of water, more honey, or a touch of rice vinegar to balance it.
Too sweet? Dial back the honey or add a splash of extra soy sauce.
Strain or not to strain? Leaving the garlic and ginger in adds flavour—but if you’re going for silky smooth, strain it before cooling.
Perfect For:
Chicken skewers
Salmon fillets
Stir-fries
Tofu (yes please!)
Drizzled on rice bowls like you’re a saucy genius \