 Ingredients ¾ cup low sodium soy sauce ¼ cup water 1 cup light brown sugar ¼ cup mirin 2 tablespoons Toasted Sesame Oil 1 tablespoon Honey Ginger Balsamic 1 tablespoon rice wine vinegar ¼ teaspoon black pepper ½ teaspoon red pepper flakes 2 teaspoons sriracha 1 tablespoon grated ginger 1½ tablespoons grated garlic 1 scallion finely chopped 3 tablespoon cornstarch + 3 tablespoons water, for a slurry In a saucepan combine the soy sauce, ¼ cup water, brown sugar, mirin, Toasted Sesame Oil, Honey Ginger Balsamic, rice wine vinegar, black pepper, red pepper flakes, sriracha, ginger, garlic, and scallion. Heat the sauce on high and bring to a boil, about 5-7 minutes. In a small bowl, combine the 3 tablespoons of water and cornstarch until smooth. Once the sauce is boiling, add the cornstarch slurry and whisk until thick. Continue to cook the sauce until it is thick enough to coat the back of a spoon and hold, about 6-8 minutes. Remove the sauce from the stove and let cool. Store in an airtight container in the refrigerator until ready to use.Yields about 1 cup of sauce.
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