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Filipina ghost mom never steers me wrong.
Whenever I need to spruce up some blah japanese takeout, I make this:
Tiny spoonlet garlic salt
Tiny spoonlet furukake (i love seaweed and sesame seeds)
A few grinds of black pepper (mom used ground white pepper)
A few shakes rice vinegar (the sharpness of the vinegar should slightly outweigh the soy sauce)
A few heavy shakes soy sauce
A few shakes of Tapatío (or anything that brings the heat -- you want a little bite -- I have also used a couple jalapeño slices)
Mix it and then dump it (or sprinkle if you're civilized) over the blah dish. You *will* turn feral.
My mom's original was better but she used this as dipping sauce for everything.
In grad school I'd make a small jar and use it for lumpia, egg rolls, any kind of dumpling or picket full of meat.
Suborna Tanchangya
Diligence Jones