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Soy-Ginger Finishing Sauce

by Matt Kennard

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Pourable, for spooning over finished proteins, rice and vegetables. For a thicker one that clings and caramelizes under heat, see the honey-soy glaze.

Yield
about 1¼ cups
Active
10 min
Total
10 min
SimmeredEgg-freeMake-aheadWeeknight
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The pourable one. Same aromatics and the same two soys as the Honey Soy Glaze, with a quarter of the honey and a third less cornstarch, which leaves it glossy and just thick enough to coat the back of a spoon rather than to hang onto anything.

That is the point of it. This is not brushed on and cooked — it goes over the top of something already finished: rice, greens, a piece of fish, noodles. It seasons and it shines, and it does not need heat to do either.

If it sets up firmer than you wanted once it has cooled, a splash of water brings it back. Keep it for a couple of weeks in the fridge and treat it as the thing you reach for when a plate needs one more thing.

Ingredients

about 1 1/4 cups

Method

  1. Prep set aside

    Stir the cornstarch into the cold water; set aside.

  2. Sauté 1 min · fragrant

    Heat the oil in a small saucepan over medium; cook the garlic and ginger until fragrant without browning, 1 min.

  3. Simmer 4-5 min · honey incorporated

    Add both soys, the vinegar, honey, mirin and Shaoxing; simmer until the honey is fully incorporated, 4-5 min.

  4. Simmer 2 min · lightly coats a spoon

    Re-stir the slurry, whisk it in, and simmer until glossy and lightly coating a spoon, 2 min.

  5. Finish off the heat

    Off the heat, stir in sesame oil to taste.

Goes with

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