This glossy, savory-sweet sauce comes together right on the stovetop, with tamari and honey forming a deep, umami-rich base that's rounded out by mirin, rice vinegar, and a touch of toasted sesame oil. Fresh ginger and garlic get gently simmered in until fragrant, then a quick cornstarch slurry brings everything together into a thick, glassy glaze that clings beautifully to a spoon. It's the kind of sauce you'll want on hand for weeknight stir-fries, grain bowls, or brushed over roasted vegetables and tofu. Made in one small saucepan and stashed in a jar, it keeps well in the fridge for up to two weeks, so a single batch covers you for weeks of easy dinners. Every ingredient here is straightforward and plant-friendly, making this a simple, reliable addition to a vegetarian kitchen. Whether you're drizzling it fresh and warm or pulling it cold from the fridge, it delivers that classic sweet-salty teriyaki flavor every time.
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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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