PANTRYFLEX

shake · marinade

CHAMPION CHEFPrep 5 min

Irongate Tuna Ribbons

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

From a champion chef's kitchen.

Ratio

Ratio by volume: Soy Sauce 240 ml, Mirin 142 ml, Sesame Oil 15 ml, Sugar 15 ml, Rice Vinegar 30 ml
Soy Sauce 240 mlMirin 142 mlSesame Oil 15 mlSugar 15 mlRice Vinegar 30 ml

Ingredients

  • Soy Sauce — 1 cup soy sauce (240 ml)
  • Mirin — 5 oz mirin (142 ml)
  • Sesame Oil — ½ oz sesame oil (14.8 ml)
  • Sugar — 1 tbsp sugar (15 ml)
  • Rice Vinegar — 2 tbsp rice vinegar (30 ml)

Method

  1. Pour to the lines in order (bottom → top): Soy Sauce, Mirin, Sesame Oil, Sugar, Rice Vinegar.
  2. Cap the jar and shake until emulsified.

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Provenance

Hung Huynh. Vietnamese-American. Cited awards include: Top Chef winner S3 (2007).

Originally published as Tuna Ribbons Sauce (Soy–Mirin).

Adapted from a Hung Huynh recipe (Hung Huynh / DuJour (Ultimate Top Chef Valentine's Day menu)).

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FAQ

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 Hung Huynh / DuJour (Ultimate Top Chef Valentine's Day menu) (published as “Tuna Ribbons Sauce (Soy–Mirin)”). Full citation lives in Provenance.

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