MAKES ABOUT ½ CUP
Mirin, a sweet Japanese rice wine, can be found in Asian markets and the international section of most supermarkets.
3 |
tablespoons light brown sugar |
2 |
tablespoons soy sauce |
2 |
tablespoons mirin (see note) |
1 |
tablespoon sherry vinegar |
1 |
tablespoon whole grain mustard |
1 |
tablespoon water |
1 |
teaspoon cornstarch |
⅛ |
teaspoon red pepper flakes |
Whisk the ingredients together in a small saucepan. Bring to a boil over medium-high heat; simmer until thickened, about 1 minute. Remove from the heat and cover to keep warm.