Burnt Soy Sauce

Name: Burnt Soy Sauce
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (150 ml)
Cuisine: Asian
Ingredients: ½ cup Japanese soy sauce (120 ml) Soy Sauce; 3 green onions (charred) Scallion

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

Joël Watanabe's Burnt Soy Sauce, from the published recipe.

Ratio

Soy Sauce 120 ml

Ingredients

Soy Sauce — ½ cup Japanese soy sauce (120 ml)
Scallion — 3 green onions (charred)

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

Joël Watanabe — published sauce recipes in the PantryFlex catalog. Michelin 1* (Kissa Tanto, Vancouver).

Adapted from a Joël Watanabe recipe (Joël Watanabe / Lucy Waverman (Kissa Tanto)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

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 Joël Watanabe / Lucy Waverman (Kissa Tanto) (published as “Burnt Soy Sauce”). Full citation lives in Provenance.