Ginger-Tamari Glaze

For Fish, Chicken, Pork or Beef

This delicious and versatile glaze comes to us from the kitchens of Hathaway Young, flawless catering and event planning, with our thanks.

Combine in a saucepan

1 Cup Tamari or Soy Sauce
1/2 Cup Rice Wine Vinegar
2 tsp. Sesame Oil
2 Smashed Garlic Cloves (no need to chop)
1/2 Inch piece of Fresh Ginger (scraped and sliced)
1/4 Cup White Wine
1/4 Cup Orange Juice
1/4 Cup Ketchup
1/3 Cup Sugar ( or agave, or whatever you like)
1/4 Cup Honey

Bring just to a boil, then simmer uncovered for 15 minutes. 

Strain and refrigerate. 

I use this as a sauce for any fish or chicken. It's also a perfect glaze for pork or a beef stir fry..... I love it on steamed broccoli, it's completely versatile and a great sauce to have on hand, enjoy!