Ingredient notes & substitutions

• Japanese soy sauce: I recommend a dark Japanese soy sauce (known as "Koikuchi Shoyu" in Japanese) like Kikkoman* . You can also use a low-sodium Japanese soy sauce, another type of soy sauce, or tamari, but it will change the flavor a bit. Taste test and go from there!
• Rice vinegar : you can use apple cider vinegar or white wine vinegar instead, but it will change the taste slightly
• Sesame oil: add more or less according to taste. To make it spicier you can use a saesame oil infused with chilli (known as "rayu" in Japanese).
• Red pepper flakes can be added, if you want a bit of a spicy kick to your sauce

Tips & tricks

• Taste test and adjust to suit your taste buds perfectly
• Make it spicy by topping with red chili flakes
• Add even more heat by adding a finely chopped serrano pepper, Thai bird's eye chili or chili oil
• Vary the flavor by adding any combination of ginger, garlic, lime or lemon juice, sliced spring onion and roasted or raw sesame seeds
• If the flavor is too strong you can mix in a little bit of water
• Store leftovers in the fridge in a jar or other airtight container, it's good for many weeks. Add chili flakes just before serving, or it will become very spicy.
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