The classic Chinese sauce. Be sure to use a low sodium soy sauce….otherwise it is quite salty.
1/2 cup Soy sauce, dark
1/2 cup Sugar
1/2 teaspoon Ginger, fresh, chopped
1 teaspoon Garlic, finely minced
2 tablespoons Mirin, sweet rice wine
1/2 teaspoon Cornstarch
Combine soy sauce, sugar, ginger, and garlic in small saucepan.
Stir together mirin and cornstarch in small bowl until no lumps remain, then stir mirin mixture into saucepan.
Bring sauce to boil over medium-high heat, stirring occasionally.
Reduce heat to medium-low and simmer, stirring occasionally, until sauce is reduced to 3/4 cup and forms syrupy glaze, about 4 minutes.