On the jar: Fennelbend Rice Wine
shake · vinaigrette
★ STARRED KITCHENPrep 5 minRice Wine Vinaigrette
Independent adaptation of a publicly published Tetsuya Wakuda recipe. Not affiliated with, sponsored by, or endorsed by Tetsuya Wakuda.
Rice Wine from a starred kitchen.
Ratio
Ratio by volume: Rice Vinegar 50 ml, Banyuls Vinegar 5 ml, Soy Sauce 3 ml, Mirin 3 ml, Grapeseed Oil 100 ml, Walnut Oil 5 ml, Sugar 5 ml
Rice Vinegar 50 mlBanyuls Vinegar 5 mlSoy Sauce 3 mlMirin 3 mlGrapeseed Oil 100 mlWalnut Oil 5 ml
Ingredients
- Rice Vinegar — 50 ml. Vinagre de vino de arroz
- Banyuls Vinegar — 1 cucharadita de vinagre de banuyls (5 ml)
- Soy Sauce — 1/2 cucharadita de salsa de soja (2.5 ml)
- Mirin — 1/2 cucharadita de mirin (2.5 ml)
- Grapeseed Oil — 100 ml. Aceite de pepitas de uva
- Walnut Oil — 1 cucharadita de aceite de nuez (5 ml)
- Sugar — 1 cucharadita de azúcar (5 ml)
- Salt — sal marina (1 g)
Method
- Pour to the lines in order (bottom → top): Rice Vinegar, Banyuls Vinegar, Soy Sauce, Mirin, Grapeseed Oil, Walnut Oil, Sugar.
- Add finishing notes: Salt.
- Cap the jar and shake until emulsified.
Provenance
Tetsuya Wakuda works in Japanese / Australian modern at Waku Ghin; credentials include Michelin 1–2* (Waku Ghin, Singapore).
More from this kitchenFAQ
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 Tetsuya Wakuda / Madrid Fusión (NZ prawn salad) (published as “Rice Wine Vinaigrette”). Full citation lives in Provenance.