Place a small saucepan over medium heat.

Pour the soy sauce into the saucepan.

Add the brown sugar and honey.

Stir continuously until the sugar starts dissolving.

Add the minced garlic and freshly grated ginger.

Stir well so the garlic and ginger blend evenly into the sauce.

Pour in the rice vinegar for balance and mild acidity.

Add the sesame oil for deeper flavor and aroma.

Let the mixture simmer gently for about 3 to 4 minutes.

Stir occasionally to prevent sticking or burning.

In a small bowl, combine the cornstarch and water.

Whisk the mixture until completely smooth to create a slurry.

Slowly pour the cornstarch slurry into the saucepan while whisking continuously.

Continue stirring as the sauce thickens.

Let the teriyaki sauce simmer for another 2 to 3 minutes until glossy.

Reduce the heat to low once the desired consistency is reached.

Taste the sauce and adjust sweetness or saltiness if needed.

Add more honey for sweetness or a splash of water if too thick.

Remove the saucepan from the heat.

Allow the sauce to cool slightly before using.

Garnish with sesame seeds and chopped green onions if desired.

Use immediately as a glaze, marinade, or stir-fry sauce.

Store leftovers in an airtight container once cooled completely.