Mix the base. In a small saucepan, combine 1/2 cup soy sauce, 1/3 cup honey, 2 tablespoons rice vinegar, and 1 tablespoon mirin (optional). Add 2 cloves minced garlic and 1 teaspoon grated fresh ginger.

Thicken the glaze. In a cup, whisk 1 tablespoon cornstarch with 2 tablespoons water until smooth. Bring the sauce to a gentle simmer over medium heat, then whisk in the slurry. Cook 2–3 minutes until glossy and thick enough to coat a spoon.

Finish with sesame oil. Remove from heat and stir in 1/2 teaspoon sesame oil. Taste and adjust. For more sweetness, add a bit more honey. For more tang, add a splash of rice vinegar.

Prep your air fryer. Preheat to 375°F (190°C). Lightly oil the basket or use parchment liner rated for air fryers.

Pat your protein or veggies dry. Moisture is the enemy of caramelization. Blot salmon, chicken, tofu, or vegetables with paper towels.

First cook without glaze. Air fry your protein or vegetables until ~75% done. As a guide: salmon 6–7 minutes, chicken thighs 10–12 minutes, firm tofu 8–10 minutes, broccoli 5–6 minutes. Times vary by thickness and air fryer model.

Brush with glaze and finish. Generously brush the teriyaki glaze over the food. Air fry 2–4 more minutes to set and lightly caramelize. Brush once more if you like a thicker lacquer and cook 1 more minute.

Garnish and serve. Sprinkle toasted sesame seeds and sliced green onions. Serve over rice, noodles, or a crisp salad.

Use extra as a dipping sauce. Warm any remaining glaze and serve on the side. If it thickens too much, whisk in a teaspoon of hot water.