This glossy, savory-sweet sauce comes together in one small saucepan, built on coconut aminos for deep umami flavor with fresh ginger and garlic whisked in for brightness. A touch of honey rounds out the salty edge, while toasted sesame oil adds that nutty, unmistakable teriyaki aroma. Arrowroot starch is the secret to that silky, spoon-coating texture — no cornstarch needed here, and it thickens up fast right on the stovetop. Add red pepper flakes if you want a little heat, then use it warm as a glaze over grilled meats and vegetables or let it cool and jar it for an easy dipping sauce all week long. It's a versatile pantry staple that fits neatly into a wheat free kitchen, ready whenever a recipe calls for that classic teriyaki finish.
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Whisk together the arrowroot starch and cold water in a small bowl until fully dissolved and no lumps remain; set aside.
Combine the coconut aminos, honey, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes (if using) in a small saucepan over medium heat, whisking to combine, until the mixture just begins to simmer, about 3–4 minutes.
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