Combine all ingredients in a small bowl and stir to dissolve the sugar.
Pour any leftover sauce into a glass container, cover tightly, and store it in the refrigerator.
It will keep for up to a week.
Notes / Tips / Wine Advice:
Wine Advice:
Complement the sour-and-salty goodness of this vinegar-soy sauce with a light and crisp white wine such as a Pinot Gris or a Sauvignon Blanc. These wines will enhance the flavors without overpowering the subtleties of the sauce.