In a saucepan, combine soy sauce, mirin, sugar, rice vinegar, minced garlic, and minced ginger.

Heat the mixture over medium heat, stirring until the sugar dissolves.

In a small bowl, mix cornstarch and water to create a slurry.

Once the sauce begins to simmer, slowly add the cornstarch slurry while stirring continuously.

Continue to cook for 2-3 minutes until the sauce thickens.

Remove the saucepan from heat and let it cool slightly.

Transfer the sauce to a clean jar or container.

Store in the refrigerator for up to 2 weeks.

Use as a marinade, glaze, or dipping sauce.

Enjoy your homemade teriyaki sauce with your favorite dishes!