This glossy, deep-amber sauce comes together on the stovetop in minutes, with tamari and mirin simmered until steamy and fragrant, then loosened just enough for sake to round out the flavor. A quick cornstarch slurry whisked in gives it that signature glossy cling, coating the back of a spoon and leaving a clean line when you drag a finger through it. A touch of fresh grated ginger at the end adds brightness without overpowering the savory-sweet base. Use it warm as a glaze for grilled meats and vegetables, or let it cool and jar it up as a dipping sauce for later. It's an easy one to keep stocked in the fridge for a wheat free kitchen, ready whenever you need that classic teriyaki flavor without any last-minute scrambling.
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Whisk together the tamari, mirin, sake, and sugar in a small saucepan until the sugar dissolves.
Set the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally, until the sugar is fully dissolved and the liquid is steaming, about 2 minutes.
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