shake · dressing
NATIONAL AWARD WINNERPrep 5 minGrove Ginger-Soy
Independent adaptation of a publicly published Hetty Lui Mckinnon recipe. Not affiliated with, sponsored by, or endorsed by Hetty Lui Mckinnon.
Ginger-Soy from a national-award-winning chef.
Ratio
Ingredients
- Soy Sauce — 1/4 cup (60 ml)
- Maple Syrup — 2 tbsp (30 ml)
- Ginger — 1-inch fresh, minced (8 g)
- Scallion — 1, minced
- Sesame Oil — 2 tsp toasted (10 ml)
- Sesame Seed — 2 tsp toasted white (10 ml)
Method
- Pour to the lines in order (bottom → top): Soy Sauce, Maple Syrup, Sesame Oil, Sesame Seed.
- Add finishing notes: Ginger, Scallion.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
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.
3 kitchens · 2 stars · 2 national awards
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First run is small.
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Provenance
Hetty Lui McKinnon is a cookbook author working in Chinese-Australian / vegetarian; recognized with James Beard Book Award: Vegetable-Focused Cooking 2024 (Tenderheart).
Originally published as Reliable Dumpling Sauce.
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 Tenderheart dumpling-salad sauce via Cup of Jo (published as “Reliable Dumpling Sauce”). Full citation lives in Provenance.