- TOTAL TIME: 10 MIN
- SERVINGS: makes 1 1/2 cups
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.
More Asian-Inspired Grilling Recipes
- 2 teaspoons cornstarch
- 1 tablespoon water
- 1/2 cup soy sauce
- 1/2 cup sake
- 1/2 cup mirin
- 1/2 cup sugar
- 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 AheadThe glaze can be refrigerated for up to 2 weeks.