1 1/4 c  Rice wine vinegar
3/4 c  Soy sauce
2    Green onions (chopped)
1 ts Garlic (minced)
1 c  Honey
3/4 c  Mirin*
1 ts Ginger (minced)
3/4 ts Crushed Chili pepper

Combine all ingredients and cook, over medium-high heat, until syrupy, 50
to 60 minutes. Strain into a container and cool.

Refrigerate, cover, and use as needed. This sauce will keep for 2 – 3
weeks.

* Mirin and rice wine vinegar can be purchased in markets that carry
Oriental products.