Ingredients:

  • 1/4 cup low-sodium soy sauce
  • 2 tbsp unseasoned rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp fresh ginger, finely grated
  • 1 clove garlic, pressed into a paste
  • 1 tsp granulated sugar
  • 1 tbsp scallions, thinly sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Grate the fresh ginger using a microplane and press the garlic clove into a smooth paste.
  2. In a small ceramic bowl, combine the low sodium soy sauce and granulated sugar. Whisk until no granules remain at the bottom.
  3. Pour in the unseasoned rice vinegar. Whisk briefly to integrate the layers.
  4. Drizzle in the toasted sesame oil while whisking constantly.
  5. Add the garlic paste and grated ginger to the liquid.
  6. Stir in the thinly sliced scallions and the toasted sesame seeds.
  7. Let the sauce sit at room temperature for 10 minutes until the flavors smell integrated and mellow.
  8. Taste a small drop. If it's too sharp, add a tiny pinch more sugar; if too flat, a splash more vinegar.