SAUCE

1.   Peel and cut the garlic and ginger into small cube shapes

2.   To a small pot add the sesame seed oil and the olive oil, heat the oil until the oil begins to sizzle at the perimeter of the pot and then add the cubes of garlic and ginger

3.   Cook over medium heat for about 2 minutes to flavor the oil

4.   Add the granular Lakanto Gold, or similar granular sweetener, to the oil

5.   Stir and continue cooking over medium low heat until all the sweetener has dissolved

6.   Add the other liquid ingredients, the tamari and the sake. Stir well to combine

7.   Increase the heat back to medium to achieve a very light boil, and then reduce the heat to maintain a simmer. Cook for 20 -30 minutes to reduce the liquid a bit

GLAZE

8.   Divide the sauce into two equal parts and pour the first into a glass sealable container. Set aside and use the second batch to make the thick glaze (or you can use the entire sauce to make a larger batch of glaze)

9.   To the second half of the sauce, optionally add the sesame seeds

10.   Add the glucomannan and stir right away to prevent clumping

11.   Reduce heat to low and cook until the sauce comes to a liquid honey consistency. Remove from heat and store in a sealable glass container with (optionally) the sesame seeds in the glaze

12.   Alternatively, immediately after cooking, while still very hot, strain through a fine sieve to remove the sesame seeds for a clear glaze