1. In a small bowl, combine water and cornstarch until water is cloudy.

2. In a saucepan, add tamari, brown sugar, grated ginger, minced ginger, honey, sesame oil, mirin and water mixture. Heat over medium high heat until a steady boil is formed.

3. Immediately reduce the heat and simmer for 4-5 minutes.

4. Remove from heat and allow time to cool. (The sauce will thicken as it cools down)

Makes about 1/4 cup of teriyaki sauce. Allow to cool completely before transferring to glass container and placing in fridge. Lasts about 1 week.