A Cooks Illustrated recipe, featured on Bridget's blog
Makes ¾ cup.
The sauce can be refrigerated overnight.
- ¼ cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons mirin
- 2 tablespoons water
- 1 teaspoon chili oil (optional)
- ½ teaspoon toasted sesame oil
- 1 medium scallion , white and green parts, minced
- Combine all ingredients in bowl and serve.
Tim's Rating: 9/10
Liz's Rating: 9/10