This sweet-savory sauce, prepared by boiling soy sauce, sugar and ginger until thickened, is one of the most recognized flavors of Asian cuisine. It can be quickly prepared and used alongside chicken, vegetables and grilled dishes.
Combine the soy sauce, sugar, garlic, ginger, and water in a pot and bring to a boil over medium heat.
Add the cornstarch, dissolved in a little water, to the boiling mixture and cook, stirring constantly, until it coats the back of a spoon.
Remove the sauce from the heat and let it cool slightly; it will thicken further as it cools, so adjust the consistency accordingly.
Allergen: soy sauce may contain wheat (gluten); those on a gluten-free diet should choose gluten-free soy sauce. Important: since the sauce is salty, be sure to taste it before adding any extra salt. Caution: adding starch directly to hot liquid can cause lumps; don't forget to mix it with a little cold water first.
If you serve the sauce with a pinch of sesame seeds or finely chopped fresh onion after boiling, it makes a noticeable difference both in appearance and taste.
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