Amberrow Burnt Soy

Name: Amberrow Burnt Soy
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (150 ml)
Cuisine: Asian
Ingredients: ½ cup Japanese soy sauce (120 ml) Soy Sauce; 3 green onions (charred) Scallion

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

From a starred kitchen.

Ratio

Soy Sauce 120 ml

Ingredients

Soy Sauce — ½ cup Japanese soy sauce (120 ml)
Scallion — 3 green onions (charred)

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Companion jar

Amberrow Burnt Soy wants a blender — make it from this page.

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

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Build the companion jar

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

Joël Watanabe — published sauce recipes in the PantryFlex catalog. Michelin 1* (Kissa Tanto, Vancouver).

Originally published as Burnt Soy Sauce.

Adapted from a Joël Watanabe recipe (Joël Watanabe / Lucy Waverman (Kissa Tanto)).

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 Joël Watanabe / Lucy Waverman (Kissa Tanto) (published as “Burnt Soy Sauce”). Full citation lives in Provenance.

Companion jar