In my opinion and experience, it's best used as a finishing glaze than anything else because of the sugar and how easily sugar burns.
1 cup soy sauce
1/2 cup rice wine--mirin preferred as it's a sweet rice wine
3/4 cup sugar
1 clove garlic, crushed
1 slice ginger, crushed
Combine all ingredients in a non-reactive pan on the stove. Over medium heat, bring to a boil, stirring frequently but watch closely so it doesn't boil over from the sugar. Simmer 5-10 minutes until it's nice and syrupy.
Brush on the meat (or grilled vegies) in the final few minutes of cooking so it sets up as a glaze.
- 1/2 cup water
- 1/2 cup soy sauce (I use Kikoman)
- 1/2 cup sugar
- 1/3 cup sherry
- 1 tbsp freshly minced garlic and ginger (feel free to add as much of this as you want…I usually add extra, especially of the ginger)
Saute the ingredients until the sugar has dissolved and it comes to a slight boil. This sauce is one that was passed down to my family from my grandmother, it is amazing! Enjoy!