MAKES ABOUT ¾ CUP
Reduce the amount of salt in the brine to ¼ cup when using this glaze.
⅓ |
cup water |
¼ |
cup soy sauce |
2 |
tablespoons mirin |
1 |
tablespoon grated fresh ginger |
2 |
garlic cloves, minced |
3 |
tablespoons sugar |
¾ |
teaspoon cornstarch |
2 |
scallions, minced |
Combine water, soy sauce, mirin, ginger, and garlic in small saucepan, then whisk in sugar and cornstarch. Bring to simmer over medium heat and cook until thickened, about 5 minutes; stir in scallions. Reserve half of glaze for serving and use remaining glaze to brush on chicken.