Comments: This sauce will keep in your refrigerator for 3 weeks and may be frozen up to 1 month.

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 fresh ginger, (1 to 2)
1/2	teaspoon	prepared wasabi mustard or other hot mustard or hot sauce (optional)(1/2 to 1 teaspoons)
2	teaspoons	cornstarch

• In a small saucepan using a wire whisk, 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 tablespoons 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 teaspoons of water.

  Makes: 1 cup, enough for 2 recipes Tuna Kushiyaki