Soy Glaze

Chef Tim Cushman of Boston’s O Ya brushes his terrific, versatile soy glaze on tuna burgers; it’s also great on grilled chicken, pork and portobello mushrooms.

  • Total Time:
  • Servings: makes 1 1/2 cups


  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • 1/2 cup soy sauce
  • 1/2 cup sake
  • 1/2 cup mirin
  • 1/2 cup sugar

How to make this recipe

  1. In a small bowl, whisk the cornstarch with the water. In a small saucepan, whisk the soy sauce with the sake, mirin and sugar. Bring to a simmer over moderate heat, stirring until the sugar is dissolved, about 2 minutes. Whisk in the cornstarch mixture and simmer until the sauce is slightly thickened, about 2 minutes longer. Transfer the glaze to a heatproof jar and let cool completely.

Make Ahead

The glaze can be refrigerated for up to 2 weeks.

Contributed By Published August 2012

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483337 recipes/soy-glaze 2013-12-06T23:50:02+00:00 Tim Cushman grilling-barbecuing|barbecue-cookout|asian|marinades-and-rubs|make-ahead august-2012 recipes,soy-glaze 483337

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