PANTRYFLEX

stove · pan sauce

★ STARRED KITCHENPrep 10 minCook 15 min

Yao Black Vinegar Glaze

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

Jon Yao's Yao Black Vinegar Glaze, from the published recipe.

Ratio

Ratio by volume: Rice Vinegar 120 ml, Soy Sauce 30 ml, Water 30 ml
Rice Vinegar 120 mlSoy Sauce 30 mlWater 30 ml

Ingredients

  • Rice Vinegar — 1/2 cup Chinkiang black vinegar (120 ml)
  • Soy Sauce — 2 Tbsp (30 ml)
  • Sugar — 3 Tbsp (36 g)
  • Ginger — 1 Tbsp (10 g)
  • Garlic — 2 cloves
  • Water — 2 Tbsp (30 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

Yao Black Vinegar 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 · 5 stars · 4 national awards

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Provenance

Taiwanese-Californian chef of Kato in Los Angeles; James Beard Best Chef California 2025 and Michelin two stars. Fine-dining tasting menus drawn from Taiwanese home cooking.

Adapted from a Jon Yao recipe (Jon Yao / Kato black vinegar finishes).

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 Jon Yao / Kato black vinegar finishes (published as “Yao Black Vinegar Glaze”). Full citation lives in Provenance.

Companion jar