This glossy, deeply savory sauce comes together in one small saucepan, with tamari and mirin forming a rich, umami base while fresh grated ginger and a splash of rice vinegar keep things bright and lively. A cornstarch slurry whisked in near the end gives it that classic teriyaki cling, thickening just enough to coat the back of a spoon before a finishing touch of toasted sesame oil rounds out the flavor. It's a fast, pourable sauce that works beautifully brushed over grilled chicken, salmon, or stir-fried vegetables, and a sprinkle of sesame seeds on top adds a little crunch. Because it's built from simple, straightforward pantry staples rather than a jarred, mystery-ingredient bottle, you know exactly what's going into it. This one is a great fit for a Low FODMAP kitchen, giving you all the sticky-sweet, savory teriyaki flavor you're craving without any guesswork at the table.
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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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