From Masako Morishita's kitchen · Perry's, Washington
stove · pan sauce
NATIONAL AWARD WINNERKombu–Tamari Chicken Glaze
From an award-winning kitchen
Ratio
CHICKEN STOCK 480TAMARI 3SAKE 10
Ingredients
- CHICKEN STOCK480 ml
- KOMBU4 g
- TAMARI3.35 ml
- SALT0.7 g
- SAKE10 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
Japanese executive chef of Perry's in Washington, D.C.; James Beard Emerging Chef 2024. Japanese comfort food and breakfast service; formerly Maxwell Park wine bar.
Originally published as Kombu–Tamari Chicken Glaze.
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 Masako Morishita / StarChefs braised daikon (published as “Kombu–Tamari Chicken Glaze”). Full citation lives in Provenance.