In a saucepan, combine ½ cup of water, 1 tablespoon of cane sugar, ¼ cup of soy sauce, 2 tablespoons of honey, 1 large clove of garlic, finely minced, and ½ teaspoon of fresh ginger, grated, and set over medium heat.
In a glass, combine ½ cup of water with 1 tablespoon of cornstarch and mix well to dilute the cornstarch.
Add the diluted cornstarch to the saucepan and let it simmer for 10 minutes, or until desired thickness.***
Add the sesame seeds and let it cool down before transferring it to an airtight glass container.
* If you are using it as a marinade, don’t add the cornstarch.
**For a more basic version, you can omit the ginger and sesame seeds.
***Keep in mind that the sauce will be thicker once it’s cold.