Kombu-Tamari Chicken Glaze

Name: Kombu-Tamari Chicken Glaze
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1¾ cups (400 ml)
Cuisine: Asian
Ingredients: 2 cups (480 ml) Chicken Stock; 4 g Kombu; 2/3 tsp (3.35 ml) Tamari; ⅛ tsp (0.7 g) Salt; 2 tsp (10 ml) Sake

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

GLAZE · BRAISED DAIKON & CHICKEN

In the published recipe, this is the glaze for braised daikon.

Masako Morishita's kombu-tamari glaze for chicken.

On the jar

KOMBUTAMARI

Method: stove
Yield: about 1¾ cups
Ingredients: 5

Stove sauce. Cook from the recipe

Ratio

Chicken Stock 480 mlTamari 3 mlSake 10 ml

Ingredients

Chicken Stock2 cups (480 ml)
Kombu4 g
Tamari2/3 tsp (3.35 ml)
Salt⅛ tsp (0.7 g)
Sake2 tsp (10 ml)

Method

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

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Companion jar

Kombu-Tamari Chicken Glaze 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:

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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.

Adapted from a Masako Morishita recipe (Masako Morishita / StarChefs braised daikon).

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Masako Morishita / StarChefs braised daikon (published as “Kombu–Tamari Chicken Glaze”). Full citation lives in Provenance.

Companion jar