Directions:
In a medium saucepan, combine the water, low sodium soy sauce, light brown sugar, rice wine vinegar, honey, sesame oil, finely minced garlic, grated fresh ginger, salt, and black pepper (or crushed red pepper flakes).
Bring the mixture to a simmer over medium heat, stirring occasionally to dissolve the sugar and combine the ingredients.
In a small bowl, mix the cornstarch with the cold water until smooth.
Gradually whisk the cornstarch mixture into the simmering sauce, stirring constantly to prevent lumps.
Continue to cook the sauce, stirring frequently, until it thickens to your desired consistency, about 2-3 minutes. If the sauce is too thin, mix a little more cornstarch with water and add to the sauce, cooking until thickened.
Remove the saucepan from heat and let the teriyaki sauce cool slightly before using.
Use immediately or store in an airtight container in the refrigerator for up to a week. Serve with your favorite dishes.
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