An easy delicious Japanese glossy sauce that works well as a marinade too. Just add to steamed, lightly boiled or stir-fried vegetables for a delicious side dish. Or, for something more substantial, add tofu and serve with rice.
Mix a little of the water with the arrowroot until you get a smooth paste. Add a little more water so that the arrowroot is pourable.
1 tbsp arrowroot, 100 ml water
Place all the other ingredients into a saucepan and bring to the boil.
1 tbsp tamari (affiliate link), 2 tsp maple syrup*, 1 tbsp mirin*, thumb size knob root ginger, 1 clove garlic
Add the arrowroot liquid and whisk until the mixture thickens.
Simmer for 3-4 minutes by which time you should have a beautiful glossy and delicious sauce.
Notes
If you're unable to get hold of mirin, you can substitute with balsamic vinegar, marsala wine, sweet sherry or rice wine vinegar with a little added sugar.For a thinner or thicker sauce add more or less water.Sieve out the bits of ginger and garlic for a completely smooth sauce.Will keep in a sealed container in the fridge for up to a week.Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.