Gather all your ingredients on the counter. Ensuring you have everything makes the process smooth. There’s nothing worse than getting halfway through a recipe and realizing you’re out of honey.

Fine chop the garlic and ginger. This is where your kitchen will start to smell amazing. Incorporating these fundamentals lays a fantastic foundation for your dish.

In a saucepan over medium heat, combine the soy sauce, brown sugar, honey, rice vinegar, sesame oil, water, and chili garlic sauce, if using. Stir until the sugar dissolves completely.

Once it’s simmering, slowly whisk in the cornstarch mixture. You want that luscious, velvety texture that coats proteins and vegetables perfectly. Stir continuously to avoid lumps.

Introduce the minced garlic and grated ginger to the bubbling pot. They’ll infuse the concoction with flavor. Allow it to simmer for another 2-3 minutes, creating a rich aroma.

Remove from heat. Let the Soyaki cool completely before transferring it to a jar or container for storage. It’ll keep well in the refrigerator for about two weeks.

When you’re ready to indulge, drizzle on grilled meats, stir-fries, or even salads. The flavor is truly adaptable.