Savor the Sweetness: A Soy Glaze Recipe You Can't Resist!

My grandma always used to say that one of the most important aspects of cooking was the ability to achieve the right amount of sweet and sour. This sweet soy glaze recipe is the ultimate proof. Sweet, sour, and spicy. This sweet soy glaze recipe is so sticky that it will make you lick your fingers, so I recommend coming in with some extra napkins or wet wipes. What can I say, the Japanese knew what they were doing.

Jump to:

• Ingredients
• Instructions
• Substitutes
• Best pairings
• Equipment
• Storage
• Tips
• Sweet Soy Glaze Recipe
• Comments

Ingredients

• Soy sauce — ½ cup, low-sodium.
• Brown rice vinegar — 3 tbsp.
• Water — ⅓ cup.
• Brown sugar — ¼ cup.
• Sugar — ¼ cup.
• Ground ginger — ½ tbsp.

Instructions

1. Combine soy sauce, rice vinegar, brown sugar, white sugar, and ground ginger in a pan.

2. Add water.

3. Mix well.

4. Bring it to a boil.

5. Cook on medium-low heat until it’s reduced in size to half, about 8-10 minutes.

6. Let the glaze completely cool and thicken. An hour would be the safe bet.

Substitutes

• Rice vinegar — Although we opted for brown rice vinegar in our sweet soy glaze recipe, rice vinegar suits just fine too. We recommend going with the former, as it has a much more complex and intense flavor. Just keep in mind that, due to rice vinegar’s less-intense nature, use 4 tbsp. instead, 3 tbsp.

• Garlic — This sweet soy glaze recipe is already intense as its own, but for those who can’t get enough of the pungent umami taste, I recommend substituting ground ginger with minced garlic. Even better, you can use the two at the same time too.

Best pairings

Well, in my experience, this sweet soy glaze recipe fits any food made with stir-frying, like a glove. Be it ramen, noodles, or rice. Vegetables? Suits just well. When it comes to meat products, poultry and seafood are prime examples. Don’t forget to try it with burgers and steak too.

Equipment

• Measuring spoons and cups.

• Cooking pan.

• Medium-sized mixing bowl.

Storage

• Store it in an airtight container in your fridge. I recommend consuming it in two days.

Tips

• Know when to stop — If you happen to boil the sweet soy glaze too much, it will reduce more than you want and start to burn. To prevent this, always keep an eye on the pan.

• Too thick? — On the occasion that you overcook the sweet soy glaze, I recommend adding 1 ½ tbsp. water to thin out the sauce.

• Not thick enough? — If you suspect that the sweet soy glaze ended up being too thin, just dilute 1 ½ tbsp. cornstarch into ¼ cup water. The resulting cornstarch mixture will help thicken your sauce.