YIELDS ~ 1 Cup
IMPORTANT NOTES
To make a corn starch slurry: mix 1-part corn starch & 2-parts COLD water
In order to see how much the slurry has thickened your sauce, you need to let it fully distribute / integrate, and it needs to get warm. Once this has occurred you will know if you need to add more. It will not activate and thicken fully until it is warm.
PREP
Blend 1/2 cup water with two inches of peeled ginger
Fine-Chop 2 cloves garlic - OR - grate them on a microplane
Fine-Chop 1 Tablespoon white onion - OR - grate on a microplane
HAVE READY
2 Tablespoons Sesame Oil
1 Tablespoon Rice Vinegar
1/3 Cup Light Brown Sugar
1/2 Cup Soy Sauce
2 Teaspoons Corn Starch (or starch of choice)
4 Teaspoons Cold Water
PROCEDURES
Heat sauce pot to the higher end of low-temp
Add Sesame Oil and let it come up to the same temp as the pot
Add Garlic and Onion and sauté (sweat, is more accurate) until just soft
Add the rest of the ingredients except the Starch
Cook for 30 minutes - just below a simmer (no consistent bubbling, you want some bubbles but not rolling)
During this time - make a slurry with starch
Add slurry little by little until you get the desired thickness.
ENJOY!