Fernquay Ginger-Soy

Name: Fernquay Ginger-Soy
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 7½ cups (1800 ml)
Cuisine: Asian
Ingredients: 900 ml sake (flame off) Sake; 750 ml mirin (flame off) Mirin; 500 ml Yamasa soy Soy Sauce; 500 g zarame sugar Sugar; 250 g Tokyo onion tops Green Onion; 100 g ginger Ginger; 1 kg chicken bones (1000 g) Chicken; 300 ml tamari Tamari

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

From a starred kitchen.

Ratio

Sake 900 mlMirin 750 mlSoy Sauce 500 mlTamari 300 ml

Ingredients

Sake — 900 ml sake (flame off)
Mirin — 750 ml mirin (flame off)
Soy Sauce — 500 ml Yamasa soy
Sugar — 500 g zarame sugar
Green Onion — 250 g Tokyo onion tops
Ginger — 100 g ginger
Chicken — 1 kg chicken bones (1000 g)
Tamari — 300 ml tamari

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.

Companion jar

Fernquay Ginger-Soy 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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Build the companion jar

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

Matt Abergel. Japanese yakitori / Hong Kong. Cited awards include: Michelin 1* (Yardbird, Hong Kong).

Originally published as Yardbird Tare (Universal Teriyaki).

Adapted from a Matt Abergel recipe (Matt Abergel / Melbourne Food & Wine (*Chicken and Charcoal*)).

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 Matt Abergel / Melbourne Food & Wine (*Chicken and Charcoal*) (published as “Yardbird Tare (Universal Teriyaki)”). Full citation lives in Provenance.

Companion jar