PANTRYFLEX

shake · dressing

★★★ KITCHENPrep 5 min

Ironbench Tabbouleh

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

Tabbouleh from a three-star kitchen.

Ratio

Ratio by volume: Sour Cream 5 ml, Mayo 11 ml, Olive Oil 15 ml, Lemon Juice 22 ml
Sour Cream 5 mlMayo 11 mlOlive Oil 15 mlLemon Juice 22 ml

Ingredients

  • Sour Cream — サワークリーム 5g
  • Mayo — マヨネーズ 10g
  • Olive Oil — エクストラバージンオリーブ油 大さじ1 (15 ml)
  • Lemon Juice — レモン汁 1/2コ分 (22 ml)

Method

  1. Pour to the lines in order (bottom → top): Sour Cream, Mayo, Olive Oil, Lemon Juice.
  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

Shuzo Kishida works in French haute cuisine in Tokyo at Quintessence; credentials include Michelin 3* (Quintessence, Tokyo).

Originally published as Tabbouleh Dressing.

Adapted from a Shuzo Kishida recipe (Shuzo Kishida / NHK Kyou no Ryouri (ris de veau no taboule)).

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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 Shuzo Kishida / NHK Kyou no Ryouri (ris de veau no taboule) (published as “Tabbouleh Dressing”). Full citation lives in Provenance.

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