2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Japanese dishes based on rice and fish appeared on the tables of Russians not so long ago, but have already firmly won their place. Many people do not rush to restaurants for overseas treats, preferring to cook them at home. An important component in the preparation of sushi and rolls is rice vinegar. Unfortunately, not every locality in the country can easily find this ingredient. How to replace rice vinegar - read the article below.
Can you cook Japanese food without rice vinegar?
Rice vinegar is a rare and quite expensive product, so many people who master Japanese cuisine are wondering: "Can't an ingredient be excluded from the recipe?". The answer to this question is no, because vinegar is not needed at all to make rice sticky.
This ingredient serves to give the dish a certain taste, and without it, the zest of Japanese dishes is lost. Vinegar contains wine, sugar, s alt, and thereforesets off unleavened rice.
In addition, the product has antiseptic properties, which is extremely important when working with raw fish. The taste of rice vinegar is mild compared to other types of vinegar, so it began to be included in European dishes.
How to make your own vinegar?
For one reason or another, not all housewives can afford to purchase this product of Japanese cuisine. Therefore, they are faced with the question: “How to replace rice vinegar at home?”. Or maybe we won’t replace it, but just cook it ourselves? The product will turn out natural, and the taste will be difficult to distinguish from the original. But it should be noted that making vinegar with your own hands will take a lot of time and effort. The dishes can be used strictly glass, mix the components only with wooden appliances.
So, the algorithm is as follows:
- 300 grams of jasmine rice rinse several times, cover with water and cover for 4 hours.
- Then put the dishes in the fridge overnight.
- In the morning, strain the rice through cheesecloth so that you have rice water left. Pour a glass of sugar into it and mix thoroughly.
Boil the resulting solution for half an hour in a water bath, then set to cool.
We continue to cook vinegar at home
Pour the cooled solution into a glass container and add yeast to it (follow the instructions on the package). The vinegar should ferment for a week. Then it is poured into another jar, and its neck is tied with sterile gauze. Vinegar in a dark placemust wander for another two months. Strain the finished product, boil and pour into smaller containers for easy storage and use.
Now you know how to replace rice vinegar at no extra cost. By the way, to make the solution less cloudy before boiling (after fermentation), you can add egg white to it.
The result is homemade soft and pleasant rice vinegar with a delicate aroma and sweet aftertaste.
What can replace rice vinegar if you don't want to spend so much time making it? Here is an interesting option: mix a tablespoon of sugar and apple cider vinegar, two tablespoons of water and a little s alt. Heat up, but do not bring to a boil. This dressing will be sharper and sourer than the original, but still quite good. Or mix 4 tablespoons of wine vinegar, 3 tablespoons of sugar and s alt. Cook as above.
Homemade nori seaweed dressing
Not every housewife knows how to replace rice vinegar, meanwhile there are many ways. One of them is the use of nori seaweed. Take 2.5 tbsp. spoons of wine vinegar, 2.5 tbsp. spoons of sugar, a little s alt. Heat all ingredients in a saucepan until s alt and sugar dissolve. Then chop the nori sheet, add to the pot and beat lightly. You can add some orange peel or dried seaweed here.
Can I replace rice vinegar with ginger marinade? Yes!
It tastes sweet and sour and goes great with rice. Lemon will also help: 2 tbsp. spoons of citrus juice, 2 tbsp. spoons of water, half st. tablespoons of sugar andmix two pinches of s alt and heat. Of course, such sauces are different from real rice vinegar, but in no way will they spoil your dish.
Thinking about the question of how to replace rice vinegar, it is better to stop at the first option - homemade dressing. But other proposed sauces will interestingly shade the taste of boiled rice.
What can not replace rice vinegar?
Japanese cuisine masters in no way recommend trying to replace rice balsamic vinegar! For the preparation of the last product, spicy herbs are used, which is not combined with unleavened rice and raw fish. If you use balsamic dressing when cooking rice, then instead of a slight sour aftertaste, you will get a real spicy aroma that clogs the main taste of the dish.
Strong 9% vinegar should not be used to make sauces for cooking rice. Sushi will turn out too sour and will smell like vinegar.
Many sushi chefs advise against replacing rice vinegar with anything else, but this is a moot point. Strict adherence to proportions and the selection of products for the manufacture of dressings allow you to create wonderful and inexpensive analogues of a rare component of Japanese cuisine. It remains to use them skillfully and not overdo it with the quantity.
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