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Published daily in Bend, Oregon, by Western Communications, Inc. Copyright 2007.
May 19, 2009
Makes about 1¾ cups.
This sauce goes extremely well with seared tuna, oysters on the half-shell, fried calamari, tempura and all manner of sushi. It keeps forever in the refrigerator.
2⁄3 C low-sodium soy sauce
1⁄3 C sweet rice wine vinegar
3 green onions, finely minced
3 TBS Ginger-Lime....