Mummy's wagamama

Amai Sauce

1 tbsp malt vinegar (can subst wine vinegar) 
2 tbsp sugar (3 in the original recipe)
1 tbsp light soy sauce
1 tbsp dark soy sauce
pinch of salt
1.5 tbsp ketchup
2 teaspoons tamarind paste (I substitute lime juice)

Mix tog in a pan and heat until sugar dissolved. Let cool. Keeps in the fridge for a few weeks. 

Serve with chicken tenders sauted in a little oil, grated carrot and cucumber, corn and egg noodles.