There are many variations of this popular sauce, which may be completely liquid, or contain a mixture of julienne vegetables. Serve with any of the rice dishes, or as a dipping sauce with tempura.
150ml/5fl oz/⅔cupred wine vinegar
1teaspoonkuzu flour or arrowroot dissolved in a little cold water
Mix the first five ingredients together and heat until simmering. Then add the kuzu to thicken the sauce. Stir briskly to avoid lumps. The Chinese add food colouring as they like their sauce to be red.