- 1/3 cup low-sodium soy sauce
- 1/4 cup frozen orange juice concentrate, thawed
- 1/4 cup orange marmalade
- 2 tablespoons granulated sugar
- 1 teaspoon finely grated ginger, or more to taste
- 1/2 teaspoon prepared wasabi mustard or other hot mustard or hot sauce, or to taste (optional)
- 2 teaspoons cornstarch
- In a small saucepan, use a wire whisk to mix soy sauce, orange juice concentrate, marmalade, sugar, ginger, and mustard, if using, until sugar dissolves.
- Place pan over medium heat and cook, whisking occasionally, until sauce begins to boil, about 5 minutes.
- Meanwhile, in a small bowl, whisk cornstarch with 2 tablespoon cold water. When sauce boils, whisk in cornstarch mixture. Return to boil, whisking constantly until lightly thickened (about 1 minute).
- Cover and set aside until ready to serve. If sauce becomes too cool, warm in pan over low heat. If it becomes too thick during reheating, add a few teaspoon of water.