• 1 tbsp soy sauce
• 1 tbsp white vinegar
• 1 tbsp olive oil
• 2 tsp toasted sesame oil
• 1 tsp sugar

• 2 tbsp dried oregano/thyme/majoram
• 2 tbsp sesame seeds, toasted and coarsely ground
• 2 tsp ground sumac
• 1/2 tsp coarse salt

• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon lemon juice
• 1 garlic clove crushed
• pinch of salt
• 1 teaspoon fresh cracked pepper
• 1/2 teaspoon dried oregano

• 1/3 cup low sodium soy sauce
• 1/3 cup mirin
• 1 tbsp sugar
• 1 tbsp ginger garlic paste
• rice starch slurry

• 2 finely chopped onions
• 3 sprigs of rosemary
• chunk of grated ginger
• 3 chopped garlic cloves
• 4 tbsp dark brown sugar
• 3 tbsp worcestershire
• 3 tbsp balsamic vinegar
• 4 tbsp soy sauce
• 200g tomato puree
• 2 tbsp smoked paprika
• tabasco/sriracha/chilli to taste

Saute 1-2 finely chopped onions on medium heat for 3-5 minutes. Add 2-3 sprigs of rosemary, a chunk of grated ginger and 3 chopped garlic cloves. Saute for 2 minutes. Add 4 tsp dark brown sugar and 1-2 tbsp of water to help it melt. When melted, add 3 tbsp worcestershire and 3 tbsp balsamic vinegar.

Cook for 2 minutes. Add 4 tbsp soy sauce, 200g tomato puree, 2 tbsp smoked paprika and tabasco/sriracha/chilli to taste. Cook until the sauce thickens. Remove rest of rosemary sprigs (leave whatever fell off in).