.5 gal. rice vinegar
.5 gal. sugar
.25 gal. water
3 cups fish sauce
2 cups cooking sherry
1.5 cups garlic, minced
1 cup Togarashi
(1.5 cup cornstarch: 3 cup water) cornstarch slurry
Please note:
You should taste sweet first, followed by sour, then spicy and salty notes. If the sauce isn't sweet enough, add a little more sugar. If it’s not as spicy add some more Togarashi.