This glossy, ginger-forward sauce comes together in one small saucepan, built on a savory tamari base and gently sweetened with honey until it turns silky and deeply flavorful. Fresh grated ginger gives it warmth and brightness without any harsh bite, and a simple cornstarch slurry whisked in at the end thickens everything into that classic teriyaki cling — the kind that coats the back of a spoon and clings beautifully to whatever you're glazing. A finishing touch of toasted sesame oil rounds out the flavor, and a sprinkle of sesame seeds adds a little crunch right before serving. It's an easy homemade alternative to bottled teriyaki, letting you control exactly what goes into the pot. This one is a solid pick for a GERD friendly kitchen, giving you all the sweet-savory depth you want in a stir-fry or glaze without the harsher ingredients that often show up in store-bought versions.
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Whisk together the tamari, mirin, honey, rice vinegar, ginger, and garlic in a small saucepan until the honey is fully dissolved.
Set the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally, until fragrant and the garlic has softened slightly, about 3–4 minutes.
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