PANTRYFLEX

stove · gastrique

★ STARRED KITCHENPrep 10 minCook 15 min

Clayquay Soy Caramel

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

From a starred kitchen.

Ratio

Ratio by volume: Water 30 ml, Soy Sauce 3 ml
Water 30 mlSoy Sauce 3 ml

Ingredients

  • Water — 水 30 g
  • Sugar — グラニュー糖 30 g
  • Soy Sauce — 醤油 3 g

Method

  1. This sauce is cooked on the stove — the jar is for storing it, not making it.
  2. Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
  3. Finish off heat; adjust seasoning.

Companion jar

Clayquay Soy Caramel wants a whisk and a stove — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 3 stars · 5 national awards

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Provenance

Masaki Hashimoto. French / Japanese (Lature). Cited awards include: Michelin 1* + Green Star (Lature / ラチュレ, Tokyo).

Originally published as Soy Caramel Sauce.

Adapted from a Masaki Hashimoto recipe (Masaki Hashimoto / Michelin Guide Japan Dining In (Lature Tokyo)).

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FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

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 Masaki Hashimoto / Michelin Guide Japan Dining In (Lature Tokyo) (published as “Soy Caramel Sauce”). Full citation lives in Provenance.

Companion jar