2 small shallots, minced
1 tbls Kikkoman Soy Sauce
½ cup Kikkoman Seasoned Rice Vinegar
1 ½ teas black peppercorn, crushed
Place the minced shallots and any liquid released from them in a non-reactive (glass or pyrex) bowl. Add the soy sauce and rice vinegar. Stir with a fork. Add the freshly crushed black pepper. Stir with a fork. Cover with plastic wrap and chill in the refrigerator for a minimum of four hours.