This glossy, savory-sweet sauce comes together in one saucepan, built on a base of tamari, rice vinegar, and a touch of mirin for that classic sticky-sweet depth. Fresh ginger and a splash of sesame oil round out the flavor with warmth and a nutty finish, while a quick cornstarch slurry gives it that glossy, spoon-coating texture you want clinging to grilled chicken, salmon, or a stir-fry. It simmers up fragrant and fast, then keeps beautifully in the fridge for up to two weeks, so you've always got a batch ready to go. Because it's made from scratch with ingredients you control, it's an easy way to keep a Low FODMAP kitchen stocked with a reliable, flavor-packed staple. Just whisk, simmer, thicken, and store — no last-minute prep required on busy weeknights.
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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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