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Ingredients
- 1/3 cup light (regular) soy sauce
- 2 1/2 tablespoons unseasoned rice, Chinkiang, or balsamic vinegar
- 1/8 teaspoon sugar (optional)
- 1 to 3 teaspoons chile oil (optional)
- 1 tablespoon finely shredded fresh ginger, or 2 teaspoons finely minced garlic (optional)
Method
- Combine the soy sauce, vinegar, and sugar in a bowl.
- Stir to dissolve the sugar.
- Taste and adjust the flavors to your liking for a tart-savory balance.
- Add as much chile oil as you like for some heat.
- The sauce can be prepared several hours in advance up to this point.
- Right before serving, add the ginger or garlic for a fresh layer of punch.
