Wafu Bordelaise

Name: Wafu Bordelaise
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 60 ml
Cuisine: French Classic
Ingredients: 10 g Scallion; 5 ml Garlic; 5 ml Onion; 5 ml Capers; 5 ml Lemon Flesh; 5 ml Cherry Tom; 5 ml Parsley; 5 ml Soy Sauce; 20 g Butter

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

Wafu Bordelaise from a starred kitchen.

Ratio

Garlic 5 mlOnion 5 mlCapers 5 mlLemon Flesh 5 mlCherry Tom 5 mlParsley 5 ml

Ingredients

Scallion — 10 g
Garlic — 5 ml
Onion — 5 ml
Capers — 5 ml
Lemon Flesh — 5 ml
Cherry Tom — 5 ml
Parsley — 5 ml
Soy Sauce — 5 ml
Butter — 20 g

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Provenance

Shinsuke Ishii works in Japanese-French / sustainable seafood at Sincère; credentials include Michelin 1* (Sincère, Tokyo, 2019-).

Originally published as Wafu Bordelaise (Soy-Butter Pan Sauce).

Adapted from a Shinsuke Ishii recipe (Shinsuke Ishii / NHK Kyou no Ryouri (kaki no muniere)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Shinsuke Ishii / NHK Kyou no Ryouri (kaki no muniere) (published as “Wafu Bordelaise (Soy-Butter Pan Sauce)”). Full citation lives in Provenance.