Try to get your hands on low-sodium soy sauce for this recipe; otherwise, the sauce can become overpowered by the saltiness. Want to ratchet up the heat? Increase the amount of wasabi paste. This is a great dipping sauce for egg rolls and wontons, or mixed into rice.
» MAKES ABOUT 1 CUP «
1. In a medium bowl, whisk together soy sauce and vinegar. Add wasabi 1 teaspoon at a time to desired heat.
2. Keep leftover sauce in the refrigerator and use within 2 days.