Makes about 16 oz, which should be enough for 3-4 dozen oysters, depending on how much you put on.
Though I generally just "eye" it, I think this is pretty close:
- 1 cup rice wine vinegar
- 1/2 cup dry sake
- 1/4 cup mirin
- 2 tablespoon tamari
- 1 teaspoon very finely chopped hot chillies (Thai red or green chillies, even Serrano will work)
- 1/4 - 1/2 teaspoon shredded fresh ginger (really, to taste)
- 1/8 - 1/4 teaspoon toasted sesame oil (again, these oils differ in intensity so, if you're not sure, start with just a little and keep adding/tasting until it blends nicely with the other ingredients)
A note: be careful when you slurp down an oyster too quickly with this stuff, if you shoot it directly into your gullet, the vinegar can burn a bit ... tears come to eyes, you cough, everybody has a laugh. You get the picture? A nice cold premium sake would go very well with this.