PANTRYFLEX

shake · marinade

★ STARRED KITCHENPrep 5 min

Claycourt Nanban-Zu

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

From a starred kitchen.

Ratio

Ratio by volume: Dashi 200 ml, Rice Vinegar 50 ml, Mirin 25 ml, Soy Sauce 13 ml
Dashi 200 mlRice Vinegar 50 mlMirin 25 mlSoy Sauce 13 ml

Ingredients

  • Dashi — だし カップ1 (200 ml)
  • Rice Vinegar — 酢 カップ1/4 (50 ml)
  • Mirin — みりん 大さじ1+2/3 (25 ml)
  • Soy Sauce — しょうゆ 小さじ2+1/2 (12.5 ml)

Method

  1. Pour to the lines in order (bottom → top): Dashi, Rice Vinegar, Mirin, Soy Sauce.
  2. Cap the jar and shake until emulsified.

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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, done. No phone propped at the stove.

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Provenance

Sadaharu Nakajima works in Japanese kappo at Shinjuku Kappo Nakajima; credentials include Michelin 1* (Shinjuku Kappo Nakajima, Tokyo).

Originally published as Nanban-Zu.

Adapted from a Sadaharu Nakajima recipe (Sadaharu Nakajima / NHK Kyō no Ryōri (南蛮酢)).

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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 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 Sadaharu Nakajima / NHK Kyō no Ryōri (南蛮酢) (published as “Nanban-Zu”). Full citation lives in Provenance.

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