PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Olivehouse Rice Wine

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

From a starred kitchen.

Ratio

Ratio by volume: Rice Vinegar 50 ml, Banyuls Vinegar 5 ml, Soy Sauce 3 ml, Mirin 3 ml, Grapeseed Oil 100 ml, Walnut Oil 5 ml, Sugar 5 ml
Rice Vinegar 50 mlBanyuls Vinegar 5 mlSoy Sauce 3 mlMirin 3 mlGrapeseed Oil 100 mlWalnut Oil 5 ml

Ingredients

  • Rice Vinegar — 50 ml. Vinagre de vino de arroz
  • Banyuls Vinegar — 1 cucharadita de vinagre de banuyls (5 ml)
  • Soy Sauce — 1/2 cucharadita de salsa de soja (2.5 ml)
  • Mirin — 1/2 cucharadita de mirin (2.5 ml)
  • Grapeseed Oil — 100 ml. Aceite de pepitas de uva
  • Walnut Oil — 1 cucharadita de aceite de nuez (5 ml)
  • Sugar — 1 cucharadita de azúcar (5 ml)
  • Salt — sal marina (1 g)

Method

  1. Pour to the lines in order (bottom → top): Rice Vinegar, Banyuls Vinegar, Soy Sauce, Mirin, Grapeseed Oil, Walnut Oil, Sugar.
  2. Add finishing notes: Salt.
  3. Cap the jar and shake until emulsified.

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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.

Adapted from a Tetsuya Wakuda recipe (Tetsuya Wakuda / Madrid Fusión (NZ prawn salad)).

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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 Tetsuya Wakuda / Madrid Fusión (NZ prawn salad) (published as “Rice Wine Vinaigrette”). Full citation lives in Provenance.

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