Fresh ginger gives this soy glaze a peppery lift. A small cornstarch slurry makes it cling without reducing the soy sauce until it becomes too salty. It is a contemporary cooking glaze: brush it on near the end of roasting, then give it just enough heat to become shiny.
Soy Ginger Glaze
A fresh ginger glaze that sets lightly on roasted food
A small starch slurry gives the glaze body while keeping the soy sauce from becoming excessively reduced.
TypeGlazes
Prep5 minutes
Cook7 minutes
Rest0 minutes
Total12 minutes
YieldAbout 180 ml
Servings6
Serving30 ml
DifficultyEasy
CuisineContemporary Asian-inspired
Ingredients
Batch
Instructions
Serving Ideas
- Brush over roast aubergine, baked tofu, or cooked salmon during the final minutes in the oven.
Substitutions
- Use a labelled gluten-free tamari if needed; its saltiness may differ, so taste before adding the slurry.
Chef Tips
- If the sauce becomes sticky like treacle, stir in a teaspoon of water at a time until it brushes easily.
Storage
Cool promptly and refrigerate at 4°C or below for up to 3 days. Keep the serving portion separate from any brush that touches raw food.
Allergen Notes
Contains soy and usually wheat.