Cindercourt Kinako

Name: Cindercourt Kinako
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (280 ml)
Cuisine: Asian
Ingredients: ½ cup kinako (120 ml) Kinako; 1 tsp kosher salt (5 ml) Salt; ½ tsp ground ginger (2.5 ml) Ginger; ¼ cup + 1 tbsp grapeseed oil (75 ml) Grapeseed Oil; ¼ cup + 1 tbsp toasted sesame oil (75 ml) Sesame Oil; 2 tbsp rice vinegar (30 ml) Rice Vinegar

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

For greens, grains, and roasted vegetables.

Ratio

Kinako 120 mlSalt 5 mlGinger 3 mlGrapeseed Oil 75 mlSesame Oil 75 mlRice Vinegar 30 ml

Ingredients

Kinako — ½ cup kinako (120 ml)
Salt — 1 tsp kosher salt (5 ml)
Ginger — ½ tsp ground ginger (2.5 ml)
Grapeseed Oil — ¼ cup + 1 tbsp grapeseed oil (75 ml)
Sesame Oil — ¼ cup + 1 tbsp toasted sesame oil (75 ml)
Rice Vinegar — 2 tbsp rice vinegar (30 ml)

Method

Pour to the lines in order (bottom → top): Kinako, Salt, Ginger, Grapeseed Oil, Sesame Oil, Rice Vinegar.
Add finishing notes: Salt.
Cap the jar and shake until emulsified.

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Provenance

Stuart Brioza — published sauce recipes in the PantryFlex catalog. James Beard Best Chef: West 2015.

Originally published as Kinako Dressing.

Adapted from a Stuart Brioza recipe (Stuart Brioza / James Beard Foundation (persimmons with kinako)).

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 Stuart Brioza / James Beard Foundation (persimmons with kinako) (published as “Kinako Dressing”). Full citation lives in Provenance.

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