From Tim Flores's kitchen · Kasama, Chicago
stove · pan sauce
★ STARRED KITCHENSaffrongate Kasama Mushroom
From a starred kitchen & national award winner
Ratio
WHITE VIN 60SOY SAUCE 60CHICKEN STOCK 240
Ingredients
- WHITE VIN60 ml
- SOY SAUCE60 ml
- CHICKEN STOCK240 ml
- BROWN SUGAR36 g
- BUTTER28 g
- GARLIC30 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
Filipino-American chef co-of Michelin two-star Kasama in Chicago with Genie Kwon; James Beard Best Chef: Great Lakes 2023. Bakery by day, Filipino tasting menu by night.
Originally published as Kasama Mushroom Adobo Sauce.
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 Eater: 100 Essential Restaurant Recipes (published as “Kasama Mushroom Adobo Sauce”). Full citation lives in Provenance.