When looking to buy a ‘good quality’ soy sauce – check the ingredients list and look for a sauce where the first or second ingredient is soy beans. A lesser quality soy sauce will often list salt as the first ingredient or have soy beans way down the list.
Prep:5 minsCook:5 minsTotal:10 minutes
¾ cup good-quality soy sauce (see note above)
¼ cup dark soy sauce (if dark soy sauce is not available or too intense for your taste, just use one full cup of regular soy sauce instead of the ¾ cup)
½ cup water
4 tablespoons sweet rice wine or mirin (optional)
5 tablespoons brown sugar
3 tablespoons white sugar
½ cup agave nectar or honey
1 tablespoon chopped garlic (will be strained out after cooking)
1 tablespoon chopped fresh ginger (will be strained out after cooking)
Put all ingredients in a small sauce pan and bring to a boil. Reduce heat and simmer for three minutes.
Remove from heat and strain over a container using a fine sieve. Discard ginger and garlic.
Store in the refrigerator for up to two weeks or freeze in zip lock bags for up to three months.
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