PANTRYFLEX

On the jar: Olivebench Tamanegi

shake · dressing

★★★ KITCHENPrep 5 min

Tamanegi Dressing

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

Tamanegi from a three-star kitchen.

Ratio

Ratio by volume: Soy Sauce 60 ml, Mirin 60 ml, Rice Vinegar 60 ml, Olive Oil 90 ml
Soy Sauce 60 mlMirin 60 mlRice Vinegar 60 mlOlive Oil 90 ml

Ingredients

  • Soy Sauce — 60 ml
  • Mirin — 60 ml
  • Rice Vinegar — 60 ml
  • Olive Oil — 90 ml
  • Pepper — 0.3 g
  • Onion — 150 g

Method

  1. Pour to the lines in order (bottom → top): Soy Sauce, Mirin, Rice Vinegar, Olive Oil.
  2. Add finishing notes: Pepper, Onion.
  3. Cap the jar and shake until emulsified.

Provenance

Third-generation owner of Kikunoi in Kyoto, holder of three Michelin stars; a leading authority on kaiseki and author of the definitive English-language book on it.

Originally published as Tamanegi Dressing (Onion Sanbaizu).

Adapted from a Yoshihiro Murata recipe (Yoshihiro Murata / NHK Kyou no Ryouri (kabu no wafu salad)).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Yoshihiro Murata / NHK Kyou no Ryouri (kabu no wafu salad) (published as “Tamanegi Dressing (Onion Sanbaizu)”). Full citation lives in Provenance.

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