You flavor a neutral oil with the ginger and garlic (don’t burn), add the brown sugar, a bit of soysauce, caramelize, add water, mirin or cooking wine slowly until desired thickness. You can do cornstarch slurry to dilute the flavor while maintaining the thickness.
You can toast some sesame at the start for that flavor.
The caramelized sugar may solidify if the liquid is too cold, redissolve it by increasing heat and/or liquid.
Ginger, garlic, soysauce, brown sugar.
You flavor a neutral oil with the ginger and garlic (don’t burn), add the brown sugar, a bit of soysauce, caramelize, add water, mirin or cooking wine slowly until desired thickness. You can do cornstarch slurry to dilute the flavor while maintaining the thickness.
You can toast some sesame at the start for that flavor.
The caramelized sugar may solidify if the liquid is too cold, redissolve it by increasing heat and/or liquid.