MAKES ABOUT ⅔ CUP
3 |
tablespoons rice vinegar |
1 |
teaspoon cornstarch |
3 |
tablespoons white miso paste |
2 |
tablespoons corn syrup |
1 |
tablespoon sesame oil |
2 |
teaspoons ginger |
¼ |
teaspoon ground coriander |
Whisk vinegar and cornstarch together in small saucepan until cornstarch has dissolved. Whisk in miso, corn syrup, sesame oil, ginger, and coriander. Bring mixture to boil over high heat. Cook, stirring constantly, until thickened, about 1 minute. Transfer glaze to bowl.