From Joanne Chang's kitchen · Flour Bakery + Café, Boston
shake · bbq sauce
NATIONAL AWARD WINNERIvoryhall Ginger-Soy
From a national-award-winning chef
Ratio
SOY SAUCE 120RICE VIN 60SRIRACHA 15WATER 60
Ingredients
- SOY SAUCE120 ml
- RICE VIN60 ml
- SUGAR25 g
- GINGER30 g
- SRIRACHA15 ml
- WATER60 ml
Method
- Pour to the lines in order (bottom → top): SOY SAUCE, RICE VIN, SRIRACHA, WATER.
- Add finishing notes: SUGAR, GINGER.
- Cap the jar and shake until emulsified.
Provenance
Taiwanese / Chinese-American baker-chef of Flour Bakery + Café and Myers + Chang in Boston; James Beard Outstanding Baker 2016. Pastry technique with Taiwanese and Chinese pantry notes at Myers + Chang.
Originally published as Salmon Soy Glaze.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
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 Myers+Chang / Boston.com (published as “Salmon Soy Glaze”). Full citation lives in Provenance.