This sauce is easy to make. Add it to stir fries or marinate meat with it for a yummy Japanese-inspired meal at home.

85g light brown soft sugar
70ml light soy sauce
1 large garlic clove, crushed
4cm piece ginger, peeled and finely grated
1 Tbsp cornflour
1 Tbsp rice wine vinegar

Ingredients
85g light brown soft sugar
70ml light soy sauce
1 large garlic clove, crushed
4cm piece ginger, peeled and finely grated
1 Tbsp cornflour
1 Tbsp rice wine vinegar
Method
- Add 350ml water into a small saucepan. Add the sugar, soy sauce, garlic and ginger.
- Slowly bring to a simmer, stirring occasionally until the sugar has dissolved.
- Cook for 5 mins more or until glossy and slightly thickened.
-
- Whisk through the rice wine vinegar. If it’s still too thick, add a splash more water. Pour into a clean jar and leave to cool.
- Once cooled, this sauce will keep in the fridge for up to a week.
- Optional: sprinkle with sesame seeds and spring onions before serving.
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