In a heavy saucepan, whisk together all ingredients
Bring to a boil, then reduce heat and simmer, stirring down and bubbling for 4 minutes, or until the sauce has started to thicken.
Remove from heat and allow to cool completely
Transfer to a glass jar with a lid and store in the fridge for up to two weeks.
Use a non-reactive pan. Stainless steel works best.After bringing the sauce to a boil, immediately reduce the heat to low or just to a simmer. Even then, it may bubble up quite a bit, and it should be watched carefully and stirred to prevent bubbling over.If using as a grill sauce, brush teriyaki sauce on food at the end of cooking time. Because it is a sweet sauce it can burn if brushed on the food too soon.You can use this sauce as a marinade. Just skip the cooking step and marinate your protein or vegetables in the combined ingredients.Your teriyaki sauce may seem thin when you remove it from the heat. But don't worry, it will thicken to the perfect consistency while it cools.This recipe is gluten-free if you use tamari or gluten-free soy sauce.This recipe is vegan if you swap the honey for agave or corn syrup.