2 tsp avocado oil
4 cloves garlic, micro-grated
1 tsp micro-grated peeled fresh ginger
1 pinch chili flakes
2/3 cup gluten-free tamari or coconut aminos
1/4 cup plus 2 tbsp filtered water
1/4 cup mirin
1/4 cup rice wine vinegar
Heat the avocado oil in a small saucepan over low heat. Add the garlic, ginger, and chili flakes and gently sauté for 2 minutes.
Add the tamari and water and bring to a simmer. Simmer on low for 8 minutes. Add the mirin and vinegar and simmer for 2 minutes longer.
Strain the sauce through a fine-mesh sieve to remove solids. Store in a glass jar in the fridge for up to 1 week.
Makes 1 cup.