In a small bowl mix 1/4 cup water and corn starch and set aside
In a sauce pan combine over medium/high heat: 1 cup water, soy sauce, brown sugar, honey, garlic, and ginger. Stir to combine.
Add corn starch and water mixture to sauce pan. Stir
Continue to stir over medium/high heat. Bring to a slow rolling boil and boil for 2 minutes. Remove from heat. Sauce will thicken as it cools. Store in refrigerator.
Serve over rice, with vegetables, chicken, steak, or any other dish you want a sweet tangy teriyaki sauce on. Enjoy!