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Soy Glaze

Rated as 4.81 out of 5 Stars

"Love it on grilled chicken or tuna. It gives an Asian flair."
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1 h 35 m servings 117
Original recipe yields 6 servings (1 cup)


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  1. 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.
  2. Let glaze cool to thicken, at least 1 hour.


  • Cook's Note:
  • You may use cornstarch and water mixture to thicken.

Nutrition Facts

Per Serving: 117 calories; 0 28.9 1.2 0 758 Full nutrition

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Read all reviews 12
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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...

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...

PERFECT! Thanks for posting! Blue Apron uses "soy glaze" in a lot of the recipes we enjoy the most I made it with only changing the cook time. I have an older flat top stove that seems to ta...

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...

Fabulous base to start with, but cook time is too long. I cooked it for 10 min and it thickened up nicely within 15 min. I say 'Base' because i used fresh grated ginger instead of powdered and ...

If you have a gas stove (like me), I recommend you simmer at low, vs medium-low as the directions indicate. Mine ran over and made a bit of a mess when at medium low, but simmered beautifully on...

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...