shake · hot sauce
NATIONAL AWARD WINNERPrep 5 minIvorymill Dan Dan
Independent adaptation of a publicly published Jing Gao recipe. Not affiliated with, sponsored by, or endorsed by Jing Gao.
Jing Gao's Ivorymill Dan Dan, from the published recipe.
Ratio
Ingredients
- Chili Oil — 4 Tbsp Sichuan chili crisp (60 ml)
- Soy Sauce — 2 Tbsp light (30 ml)
- Soy Sauce — 2 Tbsp dark (30 ml)
- Sichuan Pepper — 1 tsp ground roasted (2 g)
- Scallion — 4 Tbsp thinly sliced greens (20 g)
Method
- Pour to the lines in order (bottom → top): Chili Oil, Soy Sauce, Soy Sauce.
- Add finishing notes: Sichuan Pepper, 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.
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First run is small.
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Provenance
Sichuan Chinese cook and founder of Fly By Jing; James Beard Award for The Book of Sichuan Chili Crisp. Chongqing-rooted chili crisp and sauces produced and taught from Austin.
Originally published as Dan Dan Noodle 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 Jing Gao / Elle Gourmet (sauce for 4) (published as “Dan Dan Noodle Sauce”). Full citation lives in Provenance.