PANTRYFLEX

stove · pan sauce

★ STARRED KITCHENPrep 10 minCook 15 min

Saffrongate Kasama Mushroom

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

Tim Flores's Saffrongate Kasama Mushroom, from the published recipe.

Ratio

Ratio by volume: White Vinegar 60 ml, Soy Sauce 60 ml, Chicken Stock 240 ml
White Vinegar 60 mlSoy Sauce 60 mlChicken Stock 240 ml

Ingredients

  • White Vinegar1/4 cup distilled or rice vinegar (60 ml)
  • Soy Sauce1/4 cup (60 ml)
  • Chicken Stock1 cup (240 ml)
  • Brown Sugar3 Tbsp dark (36 g)
  • Butter2 Tbsp (28 g)
  • Garlic6 cloves minced

Method

  1. This sauce is cooked on the stove — the jar is for storing it, not making it.
  2. Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
  3. Finish off heat; adjust seasoning.

Companion jar

Saffrongate Kasama Mushroom wants a whisk and a stove — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 5 stars · 3 national awards

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

Filipino-American chef co-of Michelin two-star Kasama in Chicago with Genie Kwon; James Beard Best Chef: Great Lakes 2023. Bakery by day, Filipino tasting menu by night.

Originally published as Kasama Mushroom Adobo Sauce.

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

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 Eater: 100 Essential Restaurant Recipes (published as “Kasama Mushroom Adobo Sauce”). Full citation lives in Provenance.