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How to make Sushi Vinegar
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cookpad.japanHow to make Sushi Vinegar
My sister, a chef, has taught me this recipe from her secret recipe book. You can store this for 2-3 months in the fridge, but the color will darken and the flavor will lose any tartness after some time. I adjusted the amounts of the ingredients to the minimum so that you can use this sushi vinegar immediately after it's done.
Cooking instructions
* Step 1
Put all the ingredients into a sauce pan. Stir over low heat without bringing it to a boil. Turn the heat off when the salt and sugar has dissolved completely.
* Step 2
Once the sushi vinegar has cooled enough, take out the kombu to store. You can add sugar later if it doesn't taste sweet enough.
* Step 3
Add 30 ml of this sushi vinegar to 1 rice cooker's cup worth of rice. Use a slotted spoon and mix in cutting motion, and let cool. For smaller portions, mix in 1 scant teaspoon for 50 g rice, and 2 scant teaspoons for 100 g rice.
* Step 4
To cook the best rice, use slightly less water, add 1 tablespoon sake and 1 slice of kombu.
* Step 5
A recipe to make storable aburaage -. If you make this as well, you can make inarizushi anytime you'd want.
* Step 6
I made some easy chirashizushi.- For your reference!
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