makes about 1/4 cup
3 tablespoons soy sauce
1 teaspoon sesame oil
1-1/2 tablespoons 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. You can increase recipe amounts to make as much as you need. I usually make at least 6 times amount and store in fridge.
NOTE:
Some times I serve it cold for dipping. Sometimes I heat it a bit and pour it over cooked vegetables. Especially cauliflower and broccoli.