Sake Soy Pan Sauce

Name: Sake Soy Pan Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1 cup (240 ml)
Cuisine: Asian
Ingredients: 3 cups bonito flakes (30 g) Bonito; 1 1/4 cups dark soy (300 ml) Soy Sauce; 4 tsp (8 g) Nutr Yeast; 1 Tbsp (15 ml) Sake; 1 1/2 tsp (7.5 ml) Mirin; 5 g Kombu

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

FINISHING SAUCE · STEAMED FISH, NOODLES & MARINADES

In the published recipe, this is the finishing sauce for Kato.

Jon Yao's umami soy base for steamed fish and noodles.

On the jar

FORTIFIED

Method: stove
Yield: about 1 cup
Ingredients: 6

Stove sauce. Cook from the recipe

Ratio

Soy Sauce 300 mlSake 15 mlMirin 8 ml

Ingredients

Bonito3 cups bonito flakes (30 g)
Soy Sauce1 1/4 cups dark soy (300 ml)
Nutr Yeast4 tsp (8 g)
Sake1 Tbsp (15 ml)
Mirin1 1/2 tsp (7.5 ml)
Kombu5 g

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.

Get Sake Soy Pan Sauce + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

Sake Soy Pan Sauce 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

Pad See Ew SauceNATIONAL AWARD WINNEROn the jar: PAD SEE
Rice Wine Pan SauceNATIONAL AWARD WINNEROn the jar: SHAKING BEEF
Garlic-Ginger Vinaigrette★ STARRED KITCHENOn the jar: GINGER-SOY
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

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 Fortified Soy Sauce.

Adapted from a Jon Yao recipe (Jonathan Yao / Food & Wine (Kato)).

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 Jonathan Yao / Food & Wine (Kato) (published as “Fortified Soy Sauce”). Full citation lives in Provenance.

Companion jar