Ingredients:

  • 4 tablespoons (60 ml) soy sauce (low sodium recommended)
  • 2 tablespoons (30 ml) rice vinegar (unseasoned)
  • 1 tablespoon (15 ml) sesame oil (toasted or plain)
  • 1 tablespoon (15 ml) water (or chicken broth for extra umami)
  • 1 teaspoon (5 ml) honey or maple syrup (adjust to taste)
  • 1 teaspoon (4g) grated fresh ginger
  • 1/2 teaspoon (2g) minced garlic
  • 1/4 teaspoon (1g) red pepper flakes (or more, to taste)
  • Optional: 1 teaspoon toasted sesame seeds for garnish
  • Optional Infusion : 1 tablespoon toasted sesame oil and some ginger, chopped into small pieces

Instructions:

  1. In a small mixing bowl, whisk together the soy sauce, rice vinegar, sesame oil, water (or broth), honey (or syrup), ginger, garlic, and red pepper flakes.
  2. Give it a taste! Adjust the sweetness (honey/syrup), acidity (rice vinegar), and spice (red pepper flakes) to your liking.
  3. if infusing sesame oil, Heat oil and chopped ginger until the ginger begins to caramelize. Remove ginger and let it sit for a few minutes. Mix the oil into the rest of the sauce.
  4. Sprinkle with toasted sesame seeds before serving.
  5. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.