Fresh ginger and garlic get whisked right into the base along with tangy rice vinegar and mirin, so every batch starts fragrant and deeply savory. A gentle simmer melts everything into a glossy, cohesive sauce, and a quick cornstarch slurry brings it to that perfect spoon-coating thickness with a clean, glassy sheen. Finished with a drizzle of toasted sesame oil off the heat, it gets that nutty, rounded flavor that makes teriyaki so craveable. Spoon it over stir-fried vegetables, drizzle it on rice or noodles, or use it as a glaze for tofu or tempeh — it's endlessly versatile. A sprinkle of sesame seeds on top adds a little crunch and a nice finishing touch. This one's a solid pick for a plant-based kitchen, easy to make ahead and keep on hand for busy weeknights.
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San-J Gluten Free Tamari Soy Sauce - 10 fl oz
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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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