From Jon Yao's kitchen · Kato, Los Angeles
stove · vinaigrette
★ STARRED KITCHENJuniperpoint Ginger-Soy
From a starred kitchen & national award winner
Ratio
SOY SAUCE 32BLACK VINEGAR 42RICE VIN 5VEG OIL 30
Ingredients
- GARLIC20 g
- GINGER20 g
- SCALLION20 g
- SHALLOT20 g
- CARDAMOM0.1 g
- CUMIN0.3 g
- WHITE PEPPER0.5 g
- CORIANDER0.2 g
- SICHUAN PEPPER0.5 g
- DRIED CHILE3 g
- SUGAR10 g
- SOY SAUCE32 ml
- BLACK VINEGAR42 ml
- RICE VIN5 ml
- VEG OIL30 ml
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 Broken Spiced Soy–Black Vinegar Dressing.
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 StarChefs (Kato albacore tartare) (published as “Broken Spiced Soy–Black Vinegar Dressing”). Full citation lives in Provenance.