Notes from source: This is an ideal dipping sauce for simply prepared (even steamed) fish, shrimp, chicken, or pork, and of course Fried Wontons or Egg Rolls; it's also perfect for drizzling over Sushi Bowls or tossing with hot or cold Chinese egg noodles.  You can make it even easier by skipping any or all of the garlic, ginger, or green onion.  You also might try substituting 2 T ketchup for the sugar (don't knock it until you try it), or in Korean style, adding 2 T toasted sesame seeds to the sauce.  If you don't have rice vinegar or sake, use fruity white wine or 1/2 T cider or white vinegar mixed with 1/2 T water.

SJ Note 13 May 2011: Chris liked this, but I didn't, so I'm ditching it.  We used rice vinegar, powdered garlic, and powdered ginger this time.  If you're really moved to try it, I'd suggest trying the sake option instead.