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Soy Glaze

  • 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.

  1. 2 teaspoons cornstarch
  2. 1 tablespoon water
  3. 1/2 cup soy sauce
  4. 1/2 cup sake
  5. 1/2 cup mirin
  6. 1/2 cup sugar
  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.