½ red onion,
8 to 9 cloves garlic, peeled
1 cup soy sauce
¼ cup date syrup
4 tablespoons rice vinegar
½ apple, chopped
½ red bell pepper, chopped
1 inch piece fresh ginger
1 teaspoon sesame oil
1 teaspoon freshly ground black pepper
¼ cup water
2 tablespoons potato starch
In a high-powered blender, combine the red onion, scallions, garlic, soy sauce, date syrup, rice vinegar, apple, bell pepper, ginger, sesame oil, and pepper and blend until smooth.
Transfer the marinade to a medium pot and bring to a boil over medium-high heat. Cook the liquid until reduced by about one-third, about 10 minutes.
In a small bowl, stir the water into the potato starch to create a slurry.
Gradually stir the slurry into the cooking marinade and continue stirring until the sauce thickens.
Once the sauce has thickened, remove it from the heat and let it cool. Keep the sauce in the refrigerator for use in the next several days. You can also freeze the sauce and use as needed in the future.