Teriyaki Sauce Recipe

Combine the sauce ingredients. Add the soy sauce, brown sugar, honey, rice wine vinegar, ground ginger, ground garlic, sesame oil, and water to a small saucepan. Whisk well to combine.

Bring to a simmer. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring often so the sugar dissolves.

Simmer briefly. Reduce the heat to low and simmer for 3-4 minutes, stirring occasionally.

Make the cornstarch slurry. In a small bowl, whisk together the cornstarch and cold water until smooth. Make sure there are no dry clumps of cornstarch remaining.

Thicken the sauce. Slowly pour the cornstarch slurry into the simmering sauce while whisking constantly. Continue cooking for 1-2 minutes, or until the sauce is thick and glossy and coats the back of a spoon.

Finish and serve. Remove from heat and stir in sesame seeds, if desired. Use immediately, or let the sauce cool completely before transferring it to an airtight jar or container.