PANTRYFLEX

On the jar: Capercourt Truffle–soy

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Capercourt Truffle-Soy

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

From a starred kitchen.

Ratio

Ratio by volume: Olive Oil 275 ml, Soy Sauce 15 ml
Olive Oil 275 mlSoy Sauce 15 ml

Ingredients

  • Olive Oil — 250 g extra virgin olive oil
  • Soy Sauce — 15 ml soy sauce
  • Truffle — 15 g black truffle paste
  • Salt — salt (2 g)
  • Pepper — pepper (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, Soy Sauce.
  2. Add finishing notes: Truffle, Salt, Pepper.
  3. Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

Jun Tanaka works in French-Mediterranean / London at The Ninth; credentials include Michelin 1* (The Ninth, London).

Originally published as Truffle–Soy Vinaigrette.

Adapted from a Jun Tanaka recipe (Jun Tanaka / Great British Chefs (roast quail farcie)).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

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 Jun Tanaka / Great British Chefs (roast quail farcie) (published as “Truffle–Soy Vinaigrette”). Full citation lives in Provenance.

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