This classic marinade for meat, poultry, and firm-fleshed fish is also basted on items once they have browned. If reduced until syrupy, it can be used as a glaze for chicken and other proteins.

Combine in a small saucepan over medium heat and cook, stirring, until the sugar is dissolved:

Use the hot mixture immediately as a light sauce or glaze, or chill to use as a marinade. For a glaze suitable for Chicken Yakitori, simmer over medium heat until the mixture has reduced by half.