PANTRYFLEX

simmer · marinade

★★★ KITCHENPrep 5 minCook 15 min

Cedarbridge Nanban-Zu

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

Nanban-Zu from a three-star kitchen.

Ratio

Ratio by volume: Dashi 500 ml, Rice Vinegar 35 ml, Light Soy 30 ml, Sugar 25 ml
Dashi 500 mlRice Vinegar 35 mlLight Soy 30 mlSugar 25 ml

Ingredients

  • Dashi — だし カップ2+1/2 (500 ml)
  • Rice Vinegar — 酢 大さじ2+1/3 (35 ml)
  • Light Soy — うす口しょうゆ 大さじ2 (30 ml)
  • Sugar — 砂糖 大さじ1+2/3 (25 ml)
  • Kombu — 昆布 10g
  • Dried Chile — 赤とうがらし 1本

Method

  1. Pour to the lines in order (bottom → top): Dashi, Rice Vinegar, Light Soy, Sugar.
  2. Add: Kombu, Dried Chile.
  3. Cap the jar and shake until combined.
  4. Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove — cool leftovers to warm-to-touch before they go back in the glass.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake cold, tip it into your pan. The jar measures; the stove finishes.

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Provenance

Motokazu Nakamura works in Kyoto kaiseki (6th-generation ryotei) at Isshisoden Nakamura; credentials include Michelin 3* (Isshisoden Nakamura, Kyoto, 2011-).

Originally published as Nanban-zu (Dashi-Forward).

Adapted from a Motokazu Nakamura recipe (Motokazu Nakamura / NHK Kyou no Ryouri (aji no nanban-zuke)).

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FAQ

Can this go in a shake jar?

Yes — with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

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 Motokazu Nakamura / NHK Kyou no Ryouri (aji no nanban-zuke) (published as “Nanban-zu (Dashi-Forward)”). Full citation lives in Provenance.

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