This glossy, savory-sweet sauce comes together in one small saucepan, built on tamari, honey, and a hint of fresh ginger for warmth. A touch of sesame oil rounds out the flavor, and a simple cornstarch slurry is whisked in at the end to give it that glossy, spoon-coating texture teriyaki lovers crave. It simmers gently and thickens quickly, so a few minutes at the stove is all it takes to go from thin liquid to a rich, pourable glaze. Finished with a sprinkle of sesame seeds, it's the kind of everyday sauce you'll want on hand for drizzling over rice bowls, grilled proteins, or roasted vegetables. Because it's made from scratch, you know exactly what's going into it — a gentle, well-balanced option that fits easily into a GERD friendly kitchen.
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In a small saucepan, whisk together the tamari, honey, water, rice vinegar, sesame oil, and grated ginger until the honey is fully dissolved.
In a small bowl, whisk the cornstarch with the cold water until smooth and no lumps remain.
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