🧂 Ingredients

• ¼ cup soy sauce
• ¼ cup mirin (Japanese sweet rice wine)
• 2 tbsp sake
• 2 tbsp brown sugar
• 1 tbsp honey
• 1 tbsp pomegranate molasses
• 1 tbsp rice vinegar
• 2 tsp toasted sesame oil
• 1 tsp fish sauce
• 1 tsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tsp gochujang or sambal
• zest of 1 orange
• 1 tsp cornstarch + 1 tbsp cold water (for thickening, optional)

📖 Instructions

Yield: makes ~1 cup
Combine everything except sesame oil and cornstarch in a small saucepan over medium heat.
Stir and bring to a gentle boil. Then reduce heat and let it simmer for 5–8 minutes, stirring occasionally. The liquid should reduce slightly.
(Optional) Stir in the cornstarch slurry and simmer 1–2 more minutes until thick and glossy.
Remove from heat and stir in the toasted sesame oil for aroma and richness.
Let cool slightly. Use immediately as a glaze or store in a jar in the fridge for up to 1 week.

💡 Optional Custom Add-Ins:
Black garlic paste for deeper umami
A drop of liquid smoke for grilled flavors without grilling
A splash of yuzu juice for a bright citrus pop