This glossy, savory-sweet sauce comes together in one saucepan with fresh ginger, garlic, and a splash of mirin and rice vinegar for real depth. A quick cornstarch slurry gives it that glossy, spoon-coating finish you want for drizzling over rice, noodles, or grilled vegetables. Honey rounds out the salty-sweet balance without needing anything fussy or hard to find. Once it cools, it keeps beautifully in the fridge for up to two weeks, so you can whisk up a batch on a slow afternoon and have it ready all week long. It's an easy, reliable staple to build into a wheat free kitchen, and it tastes far better than anything from a bottle.
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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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