Teriyaki Glaze

from Cook’s Illustrated

½ cup soy sauce
½ cup sugar
½ teaspoon grated fresh ginger
1 clove garlic , minced or pressed through garlic press (about 1 teaspoon)
2 tablespoons mirin
½ teaspoon cornstarch

While chicken cooks, combine soy sauce, sugar, ginger, and garlic in small saucepan; stir together mirin and cornstarch in small bowl until no lumps remain, then stir mirin mixture into saucepan. Bring sauce to boil over medium-high heat, stirring occasionally; reduce heat to medium-low and simmer, stirring occasionally, until sauce is reduced to 3/4 cup and forms syrupy glaze, about 4 minutes. Cover to keep warm.