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Asian Ginger Glaze in a small bowl
Sticky and aromatic ginger glaze with soy notes

Asian ginger glaze

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
This isn't a standalone dish, but your secret weapon in the kitchen. A good glaze is what transforms a simple roast chicken breast or a bowl of steamed broccoli into a restaurant-quality dish. The umami of soy sauce, the sweetness of honey, the acidity of rice vinegar, and the heat of ginger are in perfect balance. Thick, glossy, and sticky – exactly as it should be.
🕒 Prep Time 10 mins
🍳 Cook Time 10 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 120 kcal
🌍 Cuisine Asian

Ingredients

Equipment Needed

  • Small saucepan
  • Grater
  • Whisk

Allergen Information

⚠️ Soya
⚠️ Sesame

Instructions

1 ✓

Finely grate the ginger and garlic.

Tip: Grating releases cell juices, giving a much more intense flavour than chopping.
2 ✓

Heat the sesame oil in a saucepan and add the ginger and garlic. Sauté for half a minute until fragrant.

Tip: Be careful, garlic burns quickly and becomes bitter; just 'sweat' it in the oil.
3 ✓

Pour in the soy sauce, honey, rice vinegar, and chilli flakes. Stir and heat through.

Tip: The acid (vinegar) and sweet (honey) balance the saltiness of the soy.
4 ✓

Mix the cornflour with the cold water in a small glass until smooth. Pour into the hot sauce and bring to a boil while stirring continuously.

Tip: Cornflour only dissolves in cold water; it clumps in hot. However, it needs boiling to thicken (gelatinisation).
5 ✓

Cook for 1-2 minutes until the sauce thickens and becomes glossy. Brush onto meat in the final minutes of cooking, or serve on the side.

Tip: Cornflour needs boiling to lose its raw floury taste.

Recipe FAQ

It became too thick, what should I do?
Add a tablespoon of water and warm it through.
Can I use it cold?
Yes, it's excellent as a dip, but when warm it is more fluid and coats food better.

Ingredients

  • 20 g Fresh ginger
  • 50 ml Soy sauce
  • 30 g Honey
  • 15 ml Rice vinegar
  • 2 cloves Garlic
  • 10 ml Sesame oil
  • 10 g Cornflour
  • 50 ml Water
  • 0.25 tsp Chilli flakes