This glossy, savory-sweet sauce comes together fast in one saucepan, built on a base of tamari, rice vinegar, and a fragrant hit of fresh grated ginger and sesame oil. A quick cornstarch slurry whisked in at the end gives it that glazy, spoon-coating thickness you want clinging to stir-fried vegetables, grilled chicken, or a bowl of rice. It simmers down in just a few minutes, so you're left with a deeply savory, restaurant-style glaze without any long reduction time. A sprinkle of sesame seeds at the end adds a nice bit of crunch and visual appeal. This one is a solid pick for a Low FODMAP kitchen, easy to make ahead and keep on hand for busy weeknight dinners.
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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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