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In a saucepan, combine the soy sauce, mirin, brown sugar, minced garlic, grated ginger, and maple syrup or agave.
Place the saucepan over medium heat and stir the mixture until the sugar has completely dissolved.
Once the mixture starts simmering, reduce the heat to low and let it simmer for about 10-15 minutes, stirring occasionally. This will allow the flavours to meld together and the sauce to thicken slightly.
While the sauce is simmering, prepare the cornstarch slurry by mixing 2 tablespoons of water with 2.5 teaspoons of cornstarch until smooth.
Gradually pour the cornstarch slurry into the sauce, stirring continuously to prevent lumps from forming. Continue cooking for another 2-3 minutes, or until the sauce has thickened to your desired consistency.
Once the sauce has thickened, remove it from the heat and let it cool slightly before using.
If desired, sprinkle sesame seeds, sliced green onions, and chopped chilies on top before serving.