1/4 cup soy sauce
1 cup water
1/2 t ground ginger
5 T light brown sugar, firmly packed
2 T honey
2 T cornstarch
1/4 cup cold water
Whisk together the cornstarch and cold water in a seperate dish until the cornstarch is dissolved. Immediately add it to the heating sauce mixture.
Continue to heat, stirring often until the sauce turns clear and is a consistency you like. The sauce will be cloudy when you first add the cornstarch mixture.
I store leftover sauce in the refrigerator in a Mason Jar. It thickens because of the cornstarch, but I just give it a quick whisk before measuring. The consistency improves once it’s reheated.
While the cost of a batch of this sauce is negligible, a small bottle of prepared teriyaki would run me close to $3.