Wafu Bordelaise

Name: Wafu Bordelaise
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about ¼ cup (60 ml)
Cuisine: Asian
Ingredients: about ½ scallion (10 g) Scallion; 1 tsp garlic (5 ml) Garlic; 1 tsp Onion (5 ml) Onion; 1 tsp Capers (5 ml) Capers; 1 tsp Lemon Zest (5 ml) Lemon Zest; 1 tsp Tomato (5 ml) Tomato; 1 tsp Parsley (5 ml) Parsley; 1 tsp soy sauce (5 ml) Soy Sauce; 1½ Tbsp (20 g) Butter

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

FINISHING SAUCE · OYSTER MEUNIERE & SCALLOPS & MUSHROOMS

In the published recipe, this is the finishing sauce for oyster meunière.

The finishing sauce from Ishii's oyster meunière.

On the jar

WAFU

Method: stove
Yield: about ¼ cup
Ingredients: 9

Stove sauce. Cook from the recipe

Ratio

Garlic 5 mlOnion 5 mlCapers 5 mlLemon Zest 5 mlTomato 5 mlParsley 5 ml

Ingredients

Scallionabout ½ scallion (10 g)
Garlic1 tsp garlic (5 ml)
Onion1 tsp Onion (5 ml)
Capers1 tsp Capers (5 ml)
Lemon Zest1 tsp Lemon Zest (5 ml)
Tomato1 tsp Tomato (5 ml)
Parsley1 tsp Parsley (5 ml)
Soy Sauce1 tsp soy sauce (5 ml)
Butter1½ Tbsp (20 g)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Wafu Bordelaise wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 3 stars · 5 national awards

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Provenance

Shinsuke Ishii works in Japanese-French / sustainable seafood at Sincère; credentials include Michelin 1* (Sincère, Tokyo, 2019-).

Originally published as Wafu Bordelaise (Soy-Butter Pan Sauce).

Adapted from a Shinsuke Ishii recipe (Shinsuke Ishii / NHK Kyou no Ryouri (kaki no muniere)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Shinsuke Ishii / NHK Kyou no Ryouri (kaki no muniere) (published as “Wafu Bordelaise (Soy-Butter Pan Sauce)”). Full citation lives in Provenance.

Companion jar