This glossy, savory-sweet sauce comes together in one saucepan with fresh ginger, minced garlic, a touch of honey, and a splash of rice vinegar for brightness. A cornstarch slurry whisked in at the end gives it that glossy, spoon-coating thickness you want for drizzling over rice, noodles, or roasted vegetables. Simmering the aromatics first mellows the garlic and lets the ginger perfume the whole batch before it thickens up. Once cooled, it keeps in a jar in the fridge for up to two weeks, ready whenever a stir-fry or grain bowl needs a hit of umami. It's a genuinely solid make-ahead option for a gluten free kitchen, giving you that familiar teriyaki flavor on demand without any last-minute stovetop work.
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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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