From Joanne Chang's kitchen · Flour Bakery + Café, Boston
stove · pan sauce
NATIONAL AWARD WINNERSoy-Honey Glaze
From an award-winning kitchen
Ratio
SOY SAUCE 120HONEY 60RICE VIN 30SESAME OIL 5
Ingredients
- SOY SAUCE120 ml
- HONEY60 ml
- RICE VIN30 ml
- GINGER10 g
- GARLIC10 g
- SESAME OIL5 ml
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
Taiwanese / Chinese-American baker-chef of Flour Bakery + Café and Myers + Chang in Boston; James Beard Outstanding Baker 2016. Pastry technique with Taiwanese and Chinese pantry notes at Myers + Chang.
Originally published as Soy-Honey Glaze.
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 Myers+Chang / Flour kitchen (published as “Soy-Honey Glaze”). Full citation lives in Provenance.