Yuzu-Ginger Glaze
Yuzu-Ginger Glaze
Directions
- Place the toasted sesame oil in a pot and sweat the garlic and ginger over medium heat.
- Add the soy sauce, rice wine vinegar, yuzu juice, brown sugar, and gochujang. Bring to a simmer.
- Combine the cornstarch and water to make a slurry. Slowly whisk the slurry into the simmering sauce, ensuring there are no clumps. Bring back to a simmer to thicken.
- Turn heat off and cool the sauce down.
- Once cool, whisk in the sliced scallions.
- Store refrigerated in an airtight container until use.
Ingredients
- 1/4 cup soy sauce
- 1/3 cup rice wine vinegar
- 1/4 cup Yuzu juice
- 3 tbsp. sugar, brown
- 1 tbsp. ginger, fresh, peeled, chopped fine
- 3 ea. garlic, clove(s), chopped fine
- 1 1/2 tsp. oil, sesame, toasted
- 1 tsp. Scallions, sliced thin, added when cool
- 2 1/2 tbsp. Gochujang
- 1 1/2 tsp. corn starch
- 1 1/2 tsp. water