A homemade take on classic hoisin sauce, made with soy sauce, honey and garlic-ginger, thickened with whole-grain rice flour instead of cornstarch. Good drizzled over eggs at breakfast or as a dipping sauce for late-night snacks.
Heat the sesame oil in a small saucepan, add the garlic and ginger and toast for 2 minutes until fragrant.
Stir in the soy sauce, honey and rice vinegar.
Loosen the rice flour with a few spoons of water and stir it into the sauce, then cook over low heat, stirring, for 15 minutes until thickened.
Remove from the heat and let it cool to room temperature, then transfer to a jar and refrigerate.
Do not tip the rice flour straight into the hot sauce, it will clump; loosen it with a few spoons of water first. Allergens: contains soy and sesame (sesame oil).
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