Soy-Ginger Dipping Sauce
Source: Cook's Illustrated 9/1994
This dipping sauce can be covered and refrigerated overnight.
Makes 1 cup
1/4 cup soy sauce
1/4 cup rice vinegar , unseasoned
2 1/2 teaspoons granulated sugar
1/4 cup water
1/2 medium scallion , minced
2 teaspoons finely grated fresh ginger (I use less)
1/2 teaspoon sesame oil
1/2 teaspoon chili oil (hot pepper flakes)
Bring soy sauce, vinegar, sugar, and water to boil over medium heat, stirring briefly, until sugar dissolves.
Pour into bowl; stir in scallion, ginger, and sesame and chile oils.
Serve.