PANTRYFLEX

shake · dressing

★ STARRED KITCHENPrep 5 min

Ionian Yuzu, Soy And

Independent adaptation of a publicly published Adam Handling recipe. Not affiliated with, sponsored by, or endorsed by Adam Handling.

From a starred kitchen.

Ratio

Ratio by volume: Yuzu Juice 100 ml, Soy Sauce 50 ml, Vegetable Oil 5 ml
Yuzu Juice 100 mlSoy Sauce 50 mlVegetable Oil 5 ml

Ingredients

  • Yuzu Juice — 100ml of yuzu juice
  • Soy Sauce — 50ml of soy sauce
  • Garlic — 1 garlic clove, puréed
  • Shallot — 100g of shallots, finely diced
  • Jalapeno — 50g of jalapeños, finely diced
  • Vegetable Oil — 1 dash of vegetable oil (5 ml)

Method

  1. Pour to the lines in order (bottom → top): Yuzu Juice, Soy Sauce, Vegetable Oil.
  2. Add finishing notes: Garlic, Shallot, Jalapeno.
  3. Cap the jar and shake until emulsified.

Keep this recipe

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

Scottish chef whose flagship Frog by Adam Handling in Covent Garden holds a Michelin star; known for sustainability-led modern British cooking.

Originally published as Yuzu, Soy and Jalapeño Dressing.

Adapted from a Adam Handling recipe (Adam Handling / Great British Chefs (oyster and scallops)).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Adam Handling / Great British Chefs (oyster and scallops) (published as “Yuzu, Soy and Jalapeño Dressing”). Full citation lives in Provenance.

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