Gained fame in our country due to its growing popularity Japanese cuisine. After all, it is this spice used as vinegar for cooking rice, which is part of rolls and sushi.
However, the availability of Asian sous is not widespread at the moment and ways may be needed to replace the overseas seasoning with similar ingredients without losing its beneficial qualities.
Finding an alternative is not a futile exercise for several reasons:
- Most “spare” recipes are based on other types of vinegar (, etc.), so the body will easily receive a portion of the necessary amino acids.
- The taste qualities when replacing one type with another practically do not change, unless the initial concentration of the solution is exceeded. Asian sous is soft and neutral, so the strength of alternative ingredients should not be higher than 3%-4%.
- Substitute recipes, while preserving the features of the original, add new flavor notes and other components important to the body to the seasoning.
There are many interesting options alternative way preparing this seasoning. Most of them are easy to do at home without major financial outlay.
What to replace: recipes from available products
An arsenal of substitutes is stored in every refrigerator or kitchen cabinet. Commonly available products include lemon, soy sauce, table vinegar, ginger, etc.
Apple and wine cider vinegar dressing
Despite a large number of substitutes, the most delicious for connoisseurs of Asian cuisine is still homemade rice vinegar or, “on a quick fix", purchased.
This is interesting! The production and consumption of rice vinegar began two thousand years ago. Contrary to popular belief, the birthplace of this seasoning is not Japan, but China.
Rice vinegar– an unusual and unique product that is widely used in cooking, medicine and the beauty industry. It has a rich centuries-old history and many options for replacement. It is important that most analogues, along with the original, have a beneficial effect on the body, providing it with amino acids and other equally useful substances.
One of the national Japanese delicacies are sushi that have been eaten for centuries. Today they are becoming increasingly popular in the West. This tasty dish contains very few calories, quite rich in vitamins, protein and carbohydrates. Sushi is made from various types fillings, cut into small pieces and served, beautifully arranged on a plate. The name “sushi” itself comes from the words “SU” - “vinegar”, “SHI” - “skill of the hands”.
The main ingredient of sushi and its derivatives is special rice. The choice of fillings is simply huge and is not limited only to fish. But it’s vinegar for sushi ( sushi-su, su, sushinomoto) is without a doubt considered the most important spice in the preparation of this dish. is important addition to all Asian cuisine. It is used not only for sushi, but also for marinating meat and fish, as well as for preparing offal.
Sushi tsu or sushi vinegar is created by mixing one or more rice liquids with other seasonings. Professional Chefs They make it themselves, creating a product that is unrivaled in taste and smell. You can also purchase this type of otset in specialized stores. Although light in taste, it is not recommended for use as a substitute. White ocet is also not suitable because it has too strong an aroma that can overpower the dominant flavor of the sushi. According to gourmets, rice vinegar is softer and not as sour as apple or wine vinegar. In addition, it perfectly stimulates the appetite.
Typically, sushi vinegar is made from fermented rice, corn or wheat. Another variation of this seasoning is to mix rice vinegar, wheat, fermented and corn. By the way, rice vinegar for sushi is obtained from fermented rice and sour wine. More water is added. This otset is the most famous Japanese product.
Depending on the type of rice, vinegar may be white or red in color. It is sometimes flavored with soy sauce, ginger, dried mackerel flakes, sesame seeds, onions, horseradish, hot pepper or mustard. There is also black vinegar, which is made from wheat, sorghum and millet. Salt, both table salt and sea salt, is always included in the spice recipe. Sugar is added to sweeten the liquid, but it is more typical to use sweet rice wine or mirin as a sweetener. Sake - another type is also added to sushi vinegar, as well as seaweed. If additional flavorings, the vinegar should be simmered over low heat, where the ingredients are gradually added. If seaweed is not used, all vinegar ingredients are mixed and heated so that any alcohol evaporates during the heating process. Like all typical additives, sushi vinegar typically has more pleasant taste, if prepared several days before use. When preparing sushi, ocet is added directly to the rice while it is still hot. Then it is mixed and spice is added again to prevent sticking.
It is worth noting that sushi vinegar can be... different types: Mitsukan - a mixture of vinegar, sugar and salt, Kikkoman - ready-made spicy otset and Sushinokopulver - a mixture of otset, sugar and salt in powder form.
To prepare vinegar for sushi, the recipe for which is quite simple, you will need ¼ cup of rice vinegar, 1 tablespoon of sugar and 1 teaspoon, which can be replaced with a regular table spoon. Mix all ingredients in a saucepan, dissolve over low heat, stirring constantly. Without bringing the mixture to a boil, cool it at room temperature. During the cooking process, be careful with the sugar so as not to burn and spoil the taste of the ocet.
Many sushi and rolls of traditional Asian cuisine include three main ingredients, the rest are changed, giving an indescribable taste - they are removed, added... In Japanese cuisine, rice, rice vinegar and nori seaweed (another name is kombu) always remain. The disadvantage of the listed constant components is their high price. Therefore, if desired, it can be replaced with more economical analogues.
What is unique about rice vinegar?
Traditionally, rice vinegar is made from rice wine or fermented brown rice(sometimes black is also used). It has a pleasant mild taste, which it imparts to the dishes in which it is included. The difficulty with replacement arises from the fact that so soft taste and the slightly sweet flavor is difficult to replicate, so other vinegar will need to be mixed with water, salt, sugar or soy sauce. Vinegar infused with rice gives dishes only a slight, barely noticeable sourness. Rice-based vinegar is a dietary seasoning, which is why it is so common in the preparation of many dishes not only of Far Eastern Asia, but also European cuisine. It is added to cold and warm salads, soups, sauces, as well as in marinades, Japanese and Chinese noodles, hot dishes and, of course, rolls and sushi - he is natural preservative for raw fish.
Rice-based vinegar goes well with many dishes
How is it different from other types of vinegar?
Firstly, it is not so “caustic” and does not harm the gastric mucosa; there are no contraindications for its use in diseases of the gastrointestinal tract.
Secondly, the most important property rice vinegar is able to reduce the calorie content of foods to which it is added, as well as promote proper metabolism.
And thirdly, rice vinegar contains the largest number of amino acids, 20 of them! They fight against waste and toxins in the body.
Rice vinegar is a dietary product
What can you replace rice vinegar with?
There are several replacement options, these include pure vinegars (wine and apple) and various dressings based on them. Let's consider all our possibilities. So, to replace rice vinegar, the following are suitable:
- Table vinegar 6%;
- Ginger marinade;
- White vinegar;
- Vinegar essence 70%;
- Various refills.
Red wine vinegar can be used to replace rice vinegar as in pure form, and at the base of gas stations
Pure vinegars change taste when replaced ready-made dish, it turns out to be somewhat sharper and sour, not as pleasant as when using rice vinegar. In addition, they impart a sour smell.
Concerning vinegar essence 70%, it has a very strong acid, and in order to replace rice vinegar with it, you must first dilute it with water in proportions specific for each level of vinegar concentration. For example, to get 6% vinegar from it, which can already replace rice vinegar, you need 1 tbsp. Add 12 tbsp to a spoonful of essence. spoons of water.
You should not replace rice vinegar with balsamic vinegar, as it is too spicy and overpowers the taste of fish, rice, and other ingredients of the dish. Also, you cannot use 9% table vinegar as a substitute, it will give too sour a taste.
What is the concentration of the product? Is it diluted?
Each vinegar has its own concentration, some have more acetic acid, somewhere - less. The concentration of rice vinegar is 3%, apple vinegar is 4–5%, wine vinegar is 4%, 6% and 9%. Acetic acid solution - essence has a concentration of 70%.
For some recipes you need to change the concentration of vinegar by diluting it clean water. For this, there are special online vinegar concentration calculators; they can be found on the Internet. For each starting vinegar and the desired result, there are different proportions. For example, in order to obtain 9% vinegar from 70% vinegar essence, we dilute 1 part vinegar to 7 parts water.
How to get 6% from 9%
Most often, 9% vinegar is diluted to 6%. So, to change the concentration, you need to dilute 9% vinegar with water in the following proportions: 2 parts of the existing vinegar and 1 part of water, that is, for 2 glasses of 9% vinegar, take 1 glass of water, dilute it, and in the end we get 3 glasses of 6% vinegar.
How to make vinegar dressings
When preparing Japanese dishes, some housewives replace rice vinegar not with pure vinegar from other materials, but with vinegar-based dressings. Here are the recipes for some of them:
Red grape vinegar dressing
- Mix 4 tbsp. spoons of wine vinegar, 3 teaspoons of sugar and 1 teaspoon of salt;
- Bring to a boil, but be careful not to let it boil.
With apple
- 1 tbsp. mix a spoonful of apple cider vinegar with 1 tbsp. a spoonful of clean water (preferably warm or at least at room temperature), add 3 teaspoons of sugar and 1 teaspoon of salt;
- Let's bring to a boil. Just like in the previous version, do not boil.
Vinegar-soy
- 2.5 tbsp. tablespoons of table or wine white vinegar mix with 2.5 tbsp. spoons of soy sauce, add 1 tbsp. a spoonful of sugar;
- Boil. You can add spices and sesame seeds.
Lemon
- 2 tbsp. Mix spoons of lemon juice with 2 tbsp. spoons of warm water, add 1 teaspoon of sugar, 1/2 teaspoon of salt;
- This dressing does not need to be heated or brought to a boil. After dissolving the salt and sugar, it is ready.
Many people cannot distinguish the lemon dressing in Japanese dishes from real rice vinegar, which means that this substitute does its job perfectly.
Green with algae
- You can use 1 sheet of nori or 2 sheets of other seaweed; do not use kelp, as it gives an unpleasant bitterness;
- Let's take 2.5 tbsp. spoons of any vinegar (you can use apple or wine), 2.5 tbsp. spoons of sugar, 1/2 teaspoon of salt;
- Heat everything until the sugar and salt dissolve;
- Grind the seaweed, add it to the vinegar mixture and whisk everything until smooth.
You can also use seaweed to make a dressing that replaces rice vinegar.
It will be as close as possible to the properties of real rice vinegar. homemade vinegar from rice. Of course, it takes a lot of time:
- 1 cup washed round grain rice pour into a deep glass dish;
- Fill with clean water (you will need 250 ml, a glass and a quarter glass);
- Leave the soaked rice at room temperature for 4 hours, then place it in the refrigerator for more for a long time, for example, night;
- Strain the rice through cheesecloth or other clean cloth (do not wring it out first), the output is 200 ml of liquid, if less, add more boiled water up to a glass;
- Pour 4 tbsp into the resulting liquid. spoons of sugar, let it dissolve, stirring with a wooden spoon (this is important condition) spoon;
- We put this rice-sugar solution on water bath, as soon as the water under it begins to boil, count down 20 minutes;
- Remove from the water bath and let cool;
- Add 1/3 teaspoon of dry yeast, mix;
- Leave the solution for a week glass jar so that it ferments. The jar should not be closed, but the top should be covered with clean gauze - it provides air access and protects from dust and other unnecessary substances;
- After a week, the solution stops fermenting and bubbling, which means that the sugar has almost completely turned into alcohol, we leave it to settle for another month;
- After the specified period has passed, drain the solution through cheesecloth and boil;
- Cool, pour into a dark glass bottle - rice vinegar does not like light, and put in the refrigerator;
- Rice vinegar is ready.
Cloudiness in Homemade Rice Vinegar Can Be Easily Eliminated
The drained solution may appear cloudy, but this does not mean you did anything wrong. You can lighten it by adding 1 fresh beaten egg white when boiling. chicken egg. After this, it is better to drain the solution again through gauze.
Rice vinegar is used in Asian cuisine, primarily for sushi and rolls. Is it possible to simply omit this ingredient from the recipe? We answer: no, without it there is absolutely no way. Rice vinegar serves as a kind of bonding agent - it helps the rice stick to the nori seaweed in which it is wrapped, but prevents them from sticking together. Therefore, we either replace it, or prepare it at home ourselves, or buy the original product.
Rice vinegar is a necessary element in making rolls
How to replace the product when marinating
As you know, rice vinegar is also used for marinade. For example, it is present in the ginger marinade. To replace, prepare the following dressing (we get 1/3 cup at the end):
- Dilute apple (5%) or wine (6%, 9%) vinegar with water to a concentration level of 4%. If we take 6% wine vinegar, the proportions will be as follows: for 3 tbsp. spoons 6% vinegar you need 1.5 tbsp. spoons of water;
- Add 2 tbsp. spoons of sugar and 1.5 teaspoons of salt;
- Bring to a boil.
Substitution in rolls and sushi
You can use any of the listed dressings; the choice of one or another substitute depends only on the remaining ingredients included in the dish. You won’t add green dressing with seaweed to sweet rolls, but lemon dressing it will come in handy.
When you get tired of ordinary dishes and want something special, you don’t have to go to a restaurant. Now on store shelves you can see products for preparing a wide variety of delicacies, including Japanese cuisine. However, one of the most important ingredients is not so easy to find Japanese dishes- rice vinegar. What can replace it?
Should we look for alternatives?
Rice vinegar is both a rare and quite expensive product. It is not surprising that many cooks are thinking about eliminating it from the dish altogether. However, this extreme measure will have a negative impact on taste qualities homemade sushi or rolls. After all, this type of dressing is used mainly not to make the rice sticky, as many people think (if you cook it correctly, it will already be quite sticky), but to give the dish an exceptional taste. Rice for sushi and rolls is very bland, as it is cooked without adding any spices, and vinegar contains sugar, salt and wine.
Among other things, it has antibacterial properties, which is very important when working with raw fish. IN Lately, thanks to a softer and spicy taste Compared to other types of vinegars, rice vinegar is becoming increasingly popular in Europe. It is used not only in Asian dishes, but also in the preparation of sauces, dressings, marinades for meat, and even added to soft drinks.
What can replace rice vinegar in rolls?
Since you can’t do without this gas station, and it’s extremely difficult to find in stores, or you want to save money, what to do? Is it possible to replace rice vinegar with regular vinegar? To be honest, it’s impossible without changing the taste. Apple or wine products in its pure form it will give rolls or sushi a more sour, sharp taste. But there is still an alternative. If you add to different kinds vinegars, sugar and salt, their taste will be closer to the original. Let's look at several recipes for making seasoning for rice. The technique will be the same, only the components will differ.
Using apple cider vinegar
- Apple vinegar- 1 tbsp. l.;
- granulated sugar - 1 tsp;
- salt - ½ tsp;
- hot water - 2 tbsp. l.
- wine vinegar - 4 tbsp. l.;
- sugar - 3 tbsp. l.;
- salt - 1 tsp.
- table vinegar 6% - 50 ml;
- soy sauce - 50 ml;
- sugar - 1 tbsp. l.
Wine or apple cider vinegar and nori
- vinegar - 2.5 tbsp. l.;
- granulated sugar - 2.5 tbsp. l.;
- salt - ½ tsp;
- nori - 1 sheet.
To prepare vinegar solution using these methods, you need to mix all the ingredients in one container and put it on the stove. Without bringing to a boil, heat until the sugar and salt are completely dissolved. In the case of nori, crushed seaweed must be added after the solution has been heated, and then the mixture must be beaten until smooth. You can also add dry milk to any of these recipes. seaweed or orange zest.
Thus, the difference with a real oriental dressing will be almost invisible. Pour one of these dressings over the cooked rice and stir gently with a wooden spoon.
What else can replace rice vinegar for sushi? A good option will come from ginger marinade: it is also sweet and sour and goes well with rice. Lemon juice may also help. Take 2 tbsp. l. juice, add 2 tbsp. l. warm water and dissolve 1 tsp in it. sugar and ½ tsp. salt.
Not worth replacing rice product balsamic: it has a specific sharp taste that can overwhelm the taste of the finished dish. It is also not recommended to use 9% table vinegar.
If you fundamentally want an identical taste, try making rice vinegar yourself.
Another alternative recipe, allowing you to completely replicate the taste of the original. It is very labor-intensive and time-consuming, but the result will be worth it. You will not be able to distinguish this rice vinegar from the store-bought one and will also avoid counterfeits.
All containers for preparation should be made of glass, and mixing should be done with wooden utensils.
Ingredients:
- white rice (preferably jasmine) - 300 g;
- dry yeast - 1/4-1/3 tbsp. l.;
- sugar - 800 g;
- egg white.
Preparation:
- Wash the rice and add water. Leave for 4 hours covered.
- Place the bowl of rice in a cool place overnight.
- The next day, strain through cheesecloth to obtain rice water. Pour a glass of sugar into it and stir until it dissolves.
- Steam the solution in a steam (water bath) for 25 minutes and then leave to cool.
- Pour into a glass container and add yeast (1/4 tbsp per liter of liquid).
- Leave for a week to ferment.
- Pour the solution into a clean jar. Tie the neck with gauze and place in a dark place for fermentation.
- The vinegar should be infused for a month or two at room temperature to achieve the desired taste.
- Strain the slightly cloudy prepared liquid, boil (for more long storage) and bottle it.
You should get more than a liter of vinegar. To make it more transparent, add egg white before the final boil.
Homemade rice dressing it will be aromatic, sweet, with a slight sourness, very pleasant to the taste. The product is much softer and more delicate than apple or alcohol vinegar; in addition, it is rich in amino acids.
Rice vinegar is a popular oriental dressing for many various dishes. Why is she better? regular vinegar? What and how can you cook with it? Is it possible to make it yourself? Find out the answers to these questions below.
Rice vinegar: what dishes is it used for?
Rice vinegar is commonly used in Asian cuisine to season rice, pickle ginger, and cook rice noodles funchoses. In addition, the gas station acts as a component vegetable salads, appetizers, used in marinating chicken and in creating various sauces.
Let's consider, for example, a full-fledged meat dish with the addition of rice vinegar.
To create it you will need:
- potatoes - 3 tubers;
- pork fillet – 200 g;
- rice vinegar – 1 tbsp. l.;
- yellow pepper – 1 pc.;
- a little oil or fat to grease the pan;
- sugar – 1 tbsp. l. with a slide;
- classic soy sauce – 2 tbsp. l.
Operating procedure:
- Cut the potatoes into strips as thin as possible, fry until pale golden brown with butter and transfer to another bowl.
- Cut the meat and pepper into strips. First, fry only the meat on all sides, then add pepper and sugar to it. Next add soy sauce and vinegar. Simmer for a couple of minutes with the lid closed.
- Turn off the heat, add the previously fried potatoes, stir and place on plates.
On a note. Use chicken fillet for cooking dietary dish or pork for a more satisfying meal.
How can you replace rice vinegar for sushi and rolls?
How can you replace rice vinegar if you don’t have it on hand at the right time? For sushi, rice vinegar is used as classic dressing, but this product is not always available for purchase.
In this case, you can get out of the situation by slightly improving the existing gas station using simple components:
- 5 tbsp. l. vinegar 6 – 9%;
- 1 tsp. heaped salt;
- 4 tsp. brown sugar.
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