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Asian Sauces
The hibachi butter sauce. The stir fry sauce that actually coats without going watery. The teriyaki glaze that sticks to the protein instead of burning off on the grill. These are the sauces that made Asian cooking at home finally taste right.
Cornstarch slurry controls thickness. Soy sauce controls salt and umami. Rice wine vinegar controls brightness. Once you understand those three levers, you can build any Asian sauce from scratch and stop buying the bottled versions that taste mostly like sodium.