PANTRYFLEX

stove · pan sauce

NATIONAL AWARD WINNERPrep 10 minCook 15 min

Soy-Honey Glaze

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

Joanne Chang's Soy-Honey Glaze, from the published recipe.

Ratio

Ratio by volume: Soy Sauce 120 ml, Honey 60 ml, Rice Vinegar 30 ml, Sesame Oil 5 ml
Soy Sauce 120 mlHoney 60 mlRice Vinegar 30 mlSesame Oil 5 ml

Ingredients

  • Soy Sauce — 1/2 cup (120 ml)
  • Honey — 1/4 cup (60 ml)
  • Rice Vinegar — 2 Tbsp (30 ml)
  • Ginger — 1 Tbsp minced (10 g)
  • Garlic — 2 cloves minced
  • Sesame Oil — 1 tsp (5 ml)

Method

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

Companion jar

Soy-Honey Glaze wants a whisk and a stove — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 4 stars · 4 national awards

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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.

Adapted from a Joanne Chang recipe (Myers+Chang / Flour kitchen).

More from this kitchen

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 — its companion jar is below.

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 / Flour kitchen (published as “Soy-Honey Glaze”). Full citation lives in Provenance.

Companion jar