From Jon Yao's kitchen · Kato, Los Angeles
shake · herb sauce
★ STARRED KITCHENCoralbridge Ginger-Scallion Relish
From a starred kitchen & national award winner
Ratio
GRAPESEED OIL 55FISH SAUCE 4
Ingredients
- GINGER100 g
- SCALLION100 g
- GRAPESEED OIL55 ml
- FISH SAUCE4 ml
- SALT3 g
Method
- Pour to the lines in order (bottom → top): GRAPESEED OIL, FISH SAUCE.
- Add finishing notes: GINGER, SCALLION, SALT.
- Cap the jar and shake until emulsified.
Provenance
Taiwanese-Californian chef of Kato in Los Angeles; James Beard Best Chef California 2025 and Michelin two stars. Fine-dining tasting menus drawn from Taiwanese home cooking.
Originally published as Ginger-Scallion Relish.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Jon Yao / Kato (PBS SoCal The Migrant Kitchen) (published as “Ginger-Scallion Relish”). Full citation lives in Provenance.