Black Vinegar Glaze

Name: Black Vinegar Glaze
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about ¾ cup (180 ml)
Cuisine: Asian
Ingredients: 1/2 cup Chinkiang black vinegar (120 ml) Rice Vinegar; 2 Tbsp (30 ml) Soy Sauce; 3 Tbsp (36 g) Sugar; 1 Tbsp (10 g) Ginger; 2 cloves Garlic; 2 Tbsp (30 ml) Water

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

GLAZE · SEAFOOD, VEGETABLES & RICE

In the published recipe, this is the glaze for albacore tartare. The same recipe pairs it with Garlic-Ginger Vinaigrette, the garlic-ginger vinaigrette.

Jon Yao's black vinegar glaze for seafood.

On the jar

BLACK VINEGA

Method: stove
Yield: about ¾ cup
Ingredients: 6

Stove sauce. Cook from the recipe

Ratio

Rice Vinegar 120 mlSoy Sauce 30 mlWater 30 ml

Ingredients

Rice Vinegar1/2 cup Chinkiang black vinegar (120 ml)
Soy Sauce2 Tbsp (30 ml)
Sugar3 Tbsp (36 g)
Ginger1 Tbsp (10 g)
Garlic2 cloves
Water2 Tbsp (30 ml)

Method

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

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Companion jar

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 · 4 stars · 5 national awards

Rice Wine Pan SauceNATIONAL AWARD WINNEROn the jar: SHAKING BEEF
Garlic-Ginger Vinaigrette★ STARRED KITCHENOn the jar: GINGER-SOY
Kung Pao SauceNATIONAL AWARD WINNEROn the jar: KUNG PAO
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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.

Originally published as Yao Black Vinegar Glaze.

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

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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