From Brandon Jew's kitchen · Mister Jiu's, San Francisco
stove · gastrique
★ STARRED KITCHENFennelpass Soy Caramel
From a starred kitchen & national award winner
Ratio
WATER 60SOY SAUCE 120
Ingredients
- SUGAR200 g
- WATER60 ml
- SOY SAUCE120 ml
- BUTTER28 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Chinese-American / Cantonese diaspora chef of Michelin-starred Mister Jiu's in San Francisco; James Beard Best Chef: California 2022. Chinatown fine dining with California produce.
Originally published as Soy Caramel.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
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 Mister Jiu’s / restaurant technique reprints (published as “Soy Caramel”). Full citation lives in Provenance.