This rich, glossy sauce comes together on the stovetop with tamari, honey, and freshly grated ginger simmered until fragrant, then thickened with a simple cornstarch slurry until it clings perfectly to the back of a spoon. The result is a deeply savory-sweet glaze with a silky, restaurant-style finish that works beautifully drizzled over grilled chicken, salmon, or roasted vegetables. Because it's made ahead and stored in a sealed jar, you can portion out exactly what you need without reheating a big batch, which makes it easy to keep meals calm and predictable. The gentle sweetness from honey balances the umami depth of tamari, giving you a sauce that tastes indulgent without relying on anything harsh or overly acidic. It keeps well in the fridge for up to two weeks, so it's ready whenever you want a flavorful, low-fuss addition to a gentle, GERD friendly dinner rotation.
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Whisk together the tamari, 1/4 cup water, honey, mirin, rice vinegar, sesame oil, 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 is no longer raw-smelling, about 3–4 minutes.
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