Whisk one 1" piece ginger, peeled, finely grated, 1 garlic clove, finely grated, ¼ cup nut butter (such as peanut or almond), 1 Tbsp. soy sauce, and 2 Tbsp. unseasoned rice vinegar in a small bowl (and chilli if using).

Gradually pour in warm water, whisking, until sauce is loose enough to drizzle (amount of water will depend on the consistency of your nut butter).