PANTRYFLEX

shake · bbq sauce

NATIONAL AWARD WINNERPrep 5 min

Ivoryhall Ginger-Soy

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

Joanne Chang's Ivoryhall Ginger-Soy, from the published recipe.

Ratio

Ratio by volume: Soy Sauce 120 ml, Rice Vinegar 60 ml, Sriracha 15 ml, Water 60 ml
Soy Sauce 120 mlRice Vinegar 60 mlSriracha 15 mlWater 60 ml

Ingredients

  • Soy Sauce — 1/2 cup (120 ml)
  • Rice Vinegar — 1/4 cup unseasoned (60 ml)
  • Sugar — 2 Tbsp (25 g)
  • Ginger — 1 (2-inch) knob peeled thinly sliced (30 g)
  • Sriracha — 1 Tbsp (15 ml)
  • Water — 1/4 cup (60 ml)

Method

  1. Pour to the lines in order (bottom → top): Soy Sauce, Rice Vinegar, Sriracha, Water.
  2. Add finishing notes: Sugar, Ginger.
  3. Cap the jar and shake until emulsified.

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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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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.

Adapted from a Joanne Chang recipe (Myers+Chang / Boston.com).

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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 Myers+Chang / Boston.com (published as “Salmon Soy Glaze”). Full citation lives in Provenance.

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