In a small saucepan, combine 1/2 cup low-sodium soy sauce, 1/2 cup water, 1/4 cup packed brown sugar, 1 tablespoon honey, 1 tablespoon rice vinegar, 1 teaspoon freshly grated ginger, and 1 small grated garlic clove. Bring the mixture to a gentle simmer over medium heat for about 3 minutes, stirring occasionally until the sugar dissolves.

While the sauce is simmering, whisk together 2 teaspoons cornstarch with 2 teaspoons cold water in a small bowl until smooth, creating a slurry.

With constant whisking, slowly stream the cornstarch slurry into the simmering sauce. Continue cooking for another 1-2 minutes until the sauce reaches a nappe (thick and glossy) consistency and coats the back of a spoon.

Remove the pan from heat and, if desired, stir in 1 teaspoon toasted sesame oil for an extra layer of nutty flavor. Adjust the consistency by whisking in a splash of water if too thick or a bit more vinegar or lemon juice if you prefer a tangier balance.