Knockyoursocksoff Homemade Teriyaki Sauce Better Than Takeout

In the saucepan, whisk together soy sauce, brown sugar, mirin, sake (or sherry), and rice vinegar.

Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring constantly until the sugar is completely dissolved.

In a small bowl, whisk together the cornstarch and cold water until smooth.

Slowly pour the cornstarch slurry into the simmering sauce, whisking constantly. Continue to whisk until the sauce thickens to your desired consistency.

Stir in the grated ginger, minced garlic, and sesame oil. Add red pepper flakes if desired.

Reduce the heat to low and simmer for another 2-3 minutes, allowing the flavors to meld.

Remove from heat and let cool slightly. The sauce will thicken further as it cools. Store in an airtight container in the refrigerator for up to 1 week.