Sweet Soy Glaze Recipe

This adaptable glaze blends the sweetness of brown sugar or honey with the deep saltiness of soy sauce, all while being subtly flavored with sesame, ginger, and garlic. This homemade sweet soy glaze delivers restaurant-caliber taste in just a few minutes, whether you’re making a special Asian-inspired dish or a simple weeknight dinner. It can also be saved for later use and is gluten-free and customizable.

Sweet Soy Glaze Recipe

Recipe by Chef Sadat KhizarCourse: SauceCuisine: AsianDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

60

kcal

Sweet Soy Glaze Recipe

Ingredients

• 1/2 cup soy sauce

• 1/4 cup brown sugar

• 2 tablespoons mirin

• 1 tablespoon cornstarch

• 2 tablespoons water

• 1 teaspoon sesame oil

• 1 clove garlic, minced

• 1/2 teaspoon grated fresh ginger

Directions

• In a small saucepan over medium heat, add soy sauce, brown sugar (or honey), and mirin. Stir until the sugar dissolves.
• Stir in garlic and ginger if using, and cook for 1–2 minutes until fragrant.
• In a separate small bowl, mix cornstarch and water until smooth.
• Slowly pour the slurry into the saucepan while stirring continuously. Bring to a gentle boil and cook for 2–3 minutes until the glaze thickens.
• Remove from heat. Stir in sesame oil if using. Let cool slightly before using as a glaze, dip, or drizzle.

Recipe Video

Serving Suggestions

This sweet soy glaze pairs beautifully with a variety of dishes. Here are some tasty ideas:

• Glazed chicken or salmon: Apply glaze to cooked or grilled foods in the final minutes of cooking.
• Stir-fried vegetables: Add sautéed bell peppers, mushrooms, and broccoli for a tasty finish.
• Asian rice bowls: Pour avocado, edamame, and tofu over rice bowls.
• Use it in place of regular soy sauce as a dipping sauce for spring rolls and dumplings.
• Ramen & noodles: Add to heated noodles to create a flavorful, rich coating.

Saving Suggestions

Want to make your sweet soy glaze last? Follow these tips:

• Refrigerate: For up to one or two weeks, keep the chilled glaze in the fridge in an airtight container or jar.
• Freeze: Fill ice cube trays with the glaze, then place them in the freezer. Cubes can be stored in a freezer-safe bag for up to two months once they solidify.
• Meal prep: To save cooking time, make twice as much and utilize it for other recipes throughout the week.
• Thicken later: To restore the texture if it thins out while being stored, reheat it slowly and toss in a little more cornstarch slurry.

FAQs

Can this soy glaze be made gluten-free?
A: Indeed! To adapt the recipe to gluten-sensitive diets, simply use gluten-free tamari or soy sauce.

Is there a way to replace Mirin?
A: Instead of mirin, you can use dry sherry or rice vinegar with a little sugar.

How can I add more spiciness to the glaze?
A: To add some spice, add a dash of Sriracha or a touch of red pepper flakes.

Is this glaze OK for marinating?
A: Definitely. For more flavor depth, marinate proteins for 30 to several hours before cooking.

Why isn’t my glazing getting thicker?
A: Bring the sauce to a gentle boil after thoroughly mixing your cornstarch slurry. Keep stirring until it thickens.