Ingredients1 h 35 m servings 117 cals
- Stir brown sugar, soy sauce, white sugar, water, white wine vinegar, rice vinegar, and ground ginger together in a saucepan; bring to a boil, reduce heat to medium-low, and cook until reduced in volume by half, about 30 minutes.
- Let glaze cool to thicken, at least 1 hour.
- Cook's Note:
- You may use cornstarch and water mixture to thicken.
Per Serving: 117 calories; 0 g fat; 28.9 g carbohydrates; 1.2 g protein; 0 mg cholesterol; 758 mg sodium. Full nutrition
ReviewsRead all reviews 7
We loved it. Very simple. I halved the recipe....but didn't trust the 30 minutes of reduction was sufficient. The glaze seemed very thin. So, I cooked it another 10 minutes...and ruined it. ...
This sauce is a simple way to add a ton of flavor to any dish. It's a perfect complement to get that sweet and spicy flavor with other sauces like sambal oelek or gochujang. As others have sa...
This worked great in a Blue Apron recipe calling for soy glaze (Black Garlic-Shoyu Ramen). My recipe only calls for 2 tablespoons, but the rest kept well in the fridge for about a month until I...
I can't believe this incredible recipe only has 3 reviews. I made this 6 months ago and a dozen times since. I usually double the recipe and keep a jar in the fridge for quick meals after a lo...
Made this with 1/2 cup homemade date paste instead of the sugars. It needed additional liquid, used some beef broth. The sweetness was mellow, but there.
This glaze is fantastic! I substituted blackstrap molasses for the white sugar because I liked the consistency and wanted to make it healthier, and cut some of the brown sugar. I didn't wait fo...