From Masayoshi Takayama's kitchen · Masa, New York
stove · pan sauce
★ STARRED KITCHENNikiri Glaze
From an award-winning kitchen
Ratio
SOY SAUCE 120MIRIN 60SAKE 60
Ingredients
- SOY SAUCE120 ml
- MIRIN60 ml
- SAKE60 ml
- SUGAR12 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Japanese sushi chef of Michelin three-star Masa in New York. Formerly Ginza Sushiko in Beverly Hills; omakase priced among the city’s highest, focused on premium fish and warm vinegared rice.
Originally published as Nikiri Glaze.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Sushi nikiri classic / Masa technique writeups (published as “Nikiri Glaze”). Full citation lives in Provenance.