This sauce can be served cold or room temperature for dipping and is great warm poured over steamed vegetables
3 tablespoons soy sauce
1 teaspoon sesame oil
1 1/2 tablespoon rice vinegar
1 teaspoon toasted sesame seeds
1/8 teaspoon sugar
1 scallion, finely chopped
Combine the soy sauce, sesame oil and rice vinegar in a small bowl. In a small, heavy, dry skillet over medium heat, add the sesame seeds and stir until they darken a bit. Remove and crush seeds. Add to soy mixture with sugar and scallions. Makes 1/2 cup. This recipe can be doubled or tripled.