Ingredients
- 120 ml soy sauce
- 100 ml maple syrup
- 60 ml rice vinegar
- 2 garlic cloves, minced
- 20 g fresh ginger, grated
- 1 tsp toasted sesame oil
- 1 tsp cornstarch
- 1 tbsp cold water
Method
- Bring soy sauce, maple syrup, vinegar, garlic, ginger and sesame oil to a gentle simmer.
- Cook for 8 minutes to concentrate the flavors.
- Mix cornstarch with cold water, whisk it into the saucepan and simmer for 1–2 minutes.
- Brush onto grilled vegetables, salmon or chicken during the final minutes of cooking.
Conversion and rationale
Original sweetener (classic version): 100 g granulated sugar
Conversion used: Replace 100 g sugar with 100 ml maple syrup; reduce the soy sauce by 20 ml to control liquid volume and salt, with no oven adjustment needed.
Why Quebec maple syrup: Maple supplies clean caramel depth alongside salty soy, sharp ginger and aromatic sesame. The glaze cooks quickly and showcases a Québec ingredient in a broadly traditional East Asian flavor profile.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →