Juniperpoint Ginger-Soy

Name: Juniperpoint Ginger-Soy
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: about ½ cup (140 ml)
Cuisine: Asian
Ingredients: 20 g minced Garlic; 20 g minced Ginger; 20 g minced green onion Scallion; 20 g minced Shallot; 0.1 g ground Cardamom; 0.3 g ground Cumin; 0.5 g White Pepper; 0.2 g ground Coriander; 0.5 g Sichuan Pepper; 3 g chile de árbol Dried Chile; 10 g Sugar; 37 g Soy Sauce; 45 g black vinegar Balsamic; 5 g Rice Vinegar; 2 Tbsp to sweat aromatics (30 ml) Vegetable Oil

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

Jon Yao's Juniperpoint Ginger-Soy, from the published recipe.

Ratio

Soy Sauce 32 mlBalsamic 42 mlRice Vinegar 5 mlVegetable Oil 30 ml

Ingredients

Garlic — 20 g minced
Ginger — 20 g minced
Scallion — 20 g minced green onion
Shallot — 20 g minced
Cardamom — 0.1 g ground
Cumin — 0.3 g ground
White Pepper — 0.5 g
Coriander — 0.2 g ground
Sichuan Pepper — 0.5 g
Dried Chile — 3 g chile de árbol
Sugar — 10 g
Soy Sauce — 37 g
Balsamic — 45 g black vinegar
Rice Vinegar — 5 g
Vegetable Oil — 2 Tbsp to sweat aromatics (30 ml)

Method

Pour to the lines in order (bottom → top): Soy Sauce, Balsamic, Rice Vinegar, Vegetable Oil.
Add: Garlic, Ginger, Scallion, Shallot, Cardamom, Cumin.
Cap the jar and shake until combined.
Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove — cool leftovers to warm-to-touch before they go back in the glass.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake cold, tip it into your pan. The jar measures; the stove finishes.

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Juniperpoint Ginger-Soy★ STARRED KITCHEN
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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 Broken Spiced Soy–Black Vinegar Dressing.

Adapted from a recipe published by Jon Yao in StarChefs (Kato albacore tartare).

FAQ

Can this go in a shake jar?

Yes — with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

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 StarChefs (Kato albacore tartare) (published as “Broken Spiced Soy–Black Vinegar Dressing”). Full citation lives in Provenance.

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