From Jon Yao's kitchen · Kato, Los Angeles
stove · pan sauce
★ STARRED KITCHENJuniperhall Soy Broth
From a starred kitchen & national award winner
Ratio
WATER 160SOY SAUCE 15FORTIFIED SOY 10FISH SAUCE 5
Ingredients
- WATER160 ml
- SOY SAUCE15 ml
- FORTIFIED SOY10 ml
- FISH SAUCE5 ml
- SUGAR6 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
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 Soy Broth (Steamed Fish).
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Jonathan Yao / Food & Wine (published as “Soy Broth (Steamed Fish)”). Full citation lives in Provenance.