Fennelbench Ginger-Soy

Name: Fennelbench Ginger-Soy
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (145 ml)
Cuisine: Asian
Ingredients: 1 tsp finely grated ginger (5 ml) Ginger; 4 tbsp rice wine vinegar (60 ml) Rice Vinegar; 1 tsp caster sugar (5 ml) Sugar; 1 tsp soy sauce (5 ml) Soy Sauce; 6 tbsp grapeseed oil (90 ml) Grapeseed Oil; 2 tbsp olive oil (30 ml) Olive Oil; ½ tbsp lemon juice (7.5 ml) Lemon Juice

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

From a starred kitchen.

Ratio

Ginger 5 mlRice Vinegar 60 mlSugar 5 mlSoy Sauce 5 mlGrapeseed Oil 90 mlOlive Oil 30 ml

Ingredients

Ginger — 1 tsp finely grated ginger (5 ml)
Rice Vinegar — 4 tbsp rice wine vinegar (60 ml)
Sugar — 1 tsp caster sugar (5 ml)
Soy Sauce — 1 tsp soy sauce (5 ml)
Grapeseed Oil — 6 tbsp grapeseed oil (90 ml)
Olive Oil — 2 tbsp olive oil (30 ml)
Lemon Juice — ½ tbsp lemon juice (7.5 ml)

Method

Pour to the lines in order (bottom → top): Ginger, Rice Vinegar, Sugar, Soy Sauce, Grapeseed Oil, Olive Oil, Lemon Juice.
Cap the jar and shake until emulsified.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

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.

3 kitchens · 1 star · 3 national awards

Fennelbench Ginger-Soy★ STARRED KITCHEN
Olivehouse Rice Wine★ STARRED KITCHEN
Ivoryrail Blueberry NuocNATIONAL AWARD WINNER
Umberroom Easy NuocNATIONAL AWARD WINNER

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Provenance

Tetsuya Wakuda works in Japanese / Australian modern at Waku Ghin; credentials include Michelin 1–2* (Waku Ghin, Singapore).

Originally published as Rice Wine Vinaigrette for Oysters.

Adapted from a Tetsuya Wakuda recipe (Tetsuya Wakuda / cookbook Tetsuya (NQN / All About Food)).

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 Tetsuya Wakuda / cookbook Tetsuya (NQN / All About Food) (published as “Rice Wine Vinaigrette for Oysters”). Full citation lives in Provenance.

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