*I used regular Tamari. If you're using low-sodium, you'll want to use a bit more. Also, if you don't need to keep this recipe gluten-free, you can use soy sauce instead.
**If you don't care about creating a sticky, thick sauce, you can omit the starch. The flavor of the sauce will be just as wonderful, it will just be on the thin side and you'll need to simmer it a bit longer to thicken. If you use the starch, use 1/8 teaspoon for a thinner sauce and 1/4 teaspoon for a thicker sauce. If your sauce thickens too much, add more vinegar, soy sauce, etc. to thin to desired texture.
**Readers have had luck with tapioca starch as well—keep this in mind if you don't have arrowroot or cornstarch on hand.