In a small saucepan add minced garlic, sesame oil and ground ginger and cook over medium heat until the garlic is fragrant (1-2 minutes).
Add soy sauce (I like low-sodium), brown sugar, white sugar, and ground black pepper to the saucepan and bring to a boil. Once boiling reduce heat to low and let simmer for 10 minutes.
While the sauce is simmering, add cornstarch and water to a small bowl and whisk together. The mixture will be very thick, so make sure to combine well.
After 10 minutes add the cornstarch/water mixture to the saucepan and stir to combine. Let simmer for an addition 5 minutes, stirring occasionally. Once the sauce is thicken stir in the sesame seeds and use with your recipe of choice or store leftovers.
Store leftover teriyaki sauce in an airtight container in the fridge for up to 2 weeks. When ready to enjoy pour over recipe of choice and enjoy.
Store the teriyaki sauce in a ice cube tray and then pop out each cube of sauce and toss it into my favorite recipes. Alternatively, you can store the sauce flat in freezer bags, or in a plastic container. When stored in the freezer the sauce will last for up to 3 months.Yields 2 Cups of Teriyaki Sauce