NINJA TAMARI GLAZE

MAKES ABOUT 3 CUPS

Math is hard. Playing with your food is not. Use this glaze like liquid flavor. And try mixing it up: Want some fresh herbs? Add a few basil or mint leaves. Into spices? Add a piece of star anise or a few cinnamon sticks or cardamom pods. Want more brightness? Squeeze in some fresh lemon or lime juice. Maybe stir in some tomato paste. Flavor it however you like. The mix all gets strained in the end anyway. Nail the basic mix and you’re halfway to becoming an expert. Create a new flavor combo and you’re the Yoda of your Dagobah. And how do you use it? Paint onto grilled or roasted vegetables or seared tofu. Mix into fried rice or vegetables. Brush it onto your best friend’s naked body. Or thin it with a little water and make it a dip or drizzle for Summer Vegetable Carpaccio (here). —DEREK

2 cups water

1 cup low-sodium tamari

½ cup demerara sugar or light brown sugar

1/3 cup Ninja Squirrel sriracha, Homemade Badass Sriracha (here), or other sriracha

1 tablespoon rough chopped ginger

1 tablespoon rough chopped garlic

1 bay leaf

1 teaspoon arrowroot or cornstarch

2 tablespoons cold water

Combine the 2 cups water, tamari, sugar, sriracha, ginger, garlic, and bay leaf in a medium saucepot. Bring to a simmer over medium heat and simmer for about 5 minutes.

Whisk the arrowroot with the 2 tablespoons cold water (called a slurry), then whisk the slurry into the pot. Bring back to a simmer and simmer to cook out the starchy taste, 5 to 8 minutes. Shut off the heat and let sit for 5 minutes.

Strain the mixture through a fine-mesh strainer into a chillable container and let cool. Seal and refrigerate for up to 1 month.