Delicious on veggies, burgers & kabobs
Yield: about 2 cups
3/4 cup dark brown sugar
3/4 cup tamari
1/4 cup water
1 tablespoon seasoned rice wine vinegar
1-1/2 tablespoons of hot chili pepper paste
2 teaspoons toasted sesame oil
1/2 teaspoon coarse ground black pepper
1 heaping teaspoon fresh grated ginger
4 cloves fresh garlic, squeezed through a garlic press
1 tablespoon cornstarch
1 tablespoon water
Combine the cornstarch and water into a smooth slurry.
In a small saucepan combine the brown sugar, tamari, water, rice wine vinegar, chili paste, sesame oil, black pepper, ginger and garlic. Bring to a boil then reduce the heat to low. Whisk in the cornstarch slurry and continue stirring until the sauce has thickened.
Remove from heat and let it cool slightly before pouring into a lidded jar. Store in the fridge for up to three weeks.
If you’re using this sauce while grilling, it’s best applied the last few minutes of cooking.