PANTRYFLEX

On the jar: Junipergate Cold-Tossed Enoki–cucumber

shake · dressing

NATIONAL AWARD WINNERPrep 5 min

Cold-Tossed Enoki-Cucumber Sauce

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

Cold-Tossed Enoki–cucumber from a national-award-winning chef.

Ratio

Ratio by volume: Salt 3 ml, Sugar 5 ml, Mushroom Bouillon 3 ml, Light Soy 15 ml, Rice Vinegar 15 ml, Chili Oil 15 ml, Sesame Oil 5 ml
Salt 3 mlSugar 5 mlMushroom Bouillon 3 mlLight Soy 15 mlRice Vinegar 15 mlChili Oil 15 ml

Ingredients

  • Salt — 2.5 ml
  • Sugar — 5 ml
  • Mushroom Bouillon — 2.5 ml
  • Light Soy — 15 ml
  • Rice Vinegar — 15 ml
  • Chili Oil — 15 ml
  • Sesame Oil — 5 ml

Method

  1. Pour to the lines in order (bottom → top): Salt, Sugar, Mushroom Bouillon, Light Soy, Rice Vinegar, Chili Oil, Sesame Oil.
  2. Add finishing notes: Salt.
  3. Cap the jar and shake until emulsified.

Provenance

Hannah Che is a cookbook author working in Chinese / plant-based; recognized with James Beard Book Award: Vegetable-Focused Cooking 2023 (The Vegan Chinese Kitchen).

Originally published as Cold-Tossed Enoki–Cucumber Sauce.

Adapted from a Hannah Che recipe (Hannah Che / theplantbasedwok.com).

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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 in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Hannah Che / theplantbasedwok.com (published as “Cold-Tossed Enoki–Cucumber Sauce”). Full citation lives in Provenance.

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