Soy-Ginger Dipping Sauce - Whisk together 1/2 cup soy sauce; 1/4 cup rice vinegar; 1 tablespoon sugar; 1 teaspoon grated or minced fresh ginger; 1 teaspoon crushed red pepper (or less to taste). Add 1/4 cup chopped scallions.
The traditional Japanese dipping sauce for shrimp or vegetable tempura. This is the full-flavored version - unlike the thinner, watery, less robust sauce being served in some restaurants. Serve in small bowls at each setting. Optionally, provide grated fresh ginger and grated daikon to mix into sauce.