PANTRYFLEX

On the jar: Kombu–Tamari Chicken Glaze

stove · pan sauce

NATIONAL AWARD WINNERPrep 10 minCook 15 min

Kombu-Tamari Chicken Glaze

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

Masako Morishita's Kombu–Tamari Chicken Glaze, from the published recipe.

Ratio

Ratio by volume: Chicken Stock 480 ml, Tamari 3 ml, Sake 10 ml
Chicken Stock 480 mlTamari 3 mlSake 10 ml

Ingredients

  • Chicken Stock — 2 cups (480 ml)
  • Kombu — 4 g
  • Tamari — 2/3 tsp (3.35 ml)
  • Salt — 0.7 g
  • Sake — 2 tsp (10 ml)

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

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:

4 kitchens · 3 stars · 5 national awards

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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.

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

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

Companion jar