In a medium microwave-safe bowl, combine soy sauce, sugar, rice wine, honey, ginger, sesame oil, and garlic.
Whisk to combine and microwave on high for 1 minute. Remove from microwave and whisk again.
In a small bowl, combine water and cornstarch to create a slurry. Add to the teriyaki mixture and whisk to combine.
Microwave for 3 minutes, whisking after 90 seconds.
Use immediately, or cool and store in an airtight container in the refrigerator for up to 1 week.
Notes
Yields about 1¼ cups (or 20 Tablespoons)
You can use an equal amount of tamari in place of soy sauce for a low sodium option.
Mirin can be used as a substitute for rice wine. Mirin has more sugar and less alcohol content than rice wine.
Dark brown sugar will turn out a bit sweeter, so if using, consider reducing the amount slightly.
Ground ginger will not have the same flavor, but can be used. Use 1 teaspoon ground in place of fresh ginger.
Stovetop instructions - place ingredients (Step 1) in a small saucepan over medium heat. Stir until mixture comes to a simmer. Add slurry to the mixture, and stir until it thickens (2-3 minutes).
Freeze sauce for up to 3 months in an airtight container.
Use fresh ingredients when possible for best results!