PANTRYFLEX

stove · vinaigrette

★ STARRED KITCHENPrep 10 minCook 15 min

Caperworks Tosazu

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

From a starred kitchen.

Ratio

Ratio by volume: Water 1000 ml, Soy Sauce 57 ml, Mirin 65 ml, Rice Vinegar 64 ml
Water 1000 mlSoy Sauce 57 mlMirin 65 mlRice Vinegar 64 ml

Ingredients

  • Kombu — 40 g kombu
  • Bonito — 40 g skipjack tuna (or 20 g)
  • Water — 1 L water (1000 ml)
  • Gelatin — 20 g gelatin per liter
  • Soy Sauce — 65 g soy sauce
  • Mirin — 70 g mirin vinegar
  • Rice Vinegar — 65 g rice vinegar

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

Caperworks Tosazu 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 · 8 stars · 1 national award

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Provenance

Julien Boscus. French / Burgundy. Cited awards include: Michelin 1* (Les Climats, Paris, historic); Michelin 1* (Origines).

Originally published as Tosazu.

Adapted from a Julien Boscus recipe (Julien Boscus / Chablis Wines (vivier sur mer)).

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 Julien Boscus / Chablis Wines (vivier sur mer) (published as “Tosazu”). Full citation lives in Provenance.

Companion jar