From Hajime Sato's kitchen · Independent / Chicago, Chicago
shake · pan sauce
NATIONAL AWARD WINNERSoy Sake Mirin Marinade
From an award-winning kitchen
Ratio
SOY SAUCE 60SAKE 30MIRIN 30
Ingredients
- GARLIC10 g
- GINGER20 g
- SOY SAUCE60 ml
- SAKE30 ml
- MIRIN30 ml
Method
- Pour to the lines in order (bottom → top): SOY SAUCE, SAKE, MIRIN.
- Add finishing notes: GARLIC, GINGER.
- Cap the jar and shake until emulsified.
Provenance
Japanese chef awarded James Beard Best Chef: Great Lakes 2024. Associated with Chicago Japanese fine dining.
Originally published as Soy Sake Mirin Marinade.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
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 Hajime Sato / NOAA monkfish (published as “Soy Sake Mirin Marinade”). Full citation lives in Provenance.