Where you can add rice vinegar. What without can replace rice vinegar without harming the taste of dishes

27.09.2019

Lovers of Japanese cuisine are well aware of the important role it plays in it. rice vinegar(su). Without its addition, it is impossible to cook rolls and sushi, as it holds the rice together without making it slippery and unpleasant in taste and appearance. But not everyone is aware that the product is also good for health. In particular, it improves liver function, helps to normalize blood sugar levels. Asian cosmetologists add sous to tonics and creams, as it promotes skin rejuvenation, nourishes and moisturizes it, smoothes and tightens. Rice vinegar is respected by culinary experts for its pleasant sweet and sour aftertaste that can transform the taste of any dish, while on the stomach it does not act as annoying as regular vinegar. This is also used by people who follow a diet, filling their dishes with rice vinegar instead of mayonnaise and ketchup, energy value which is only 18 kcal.

Rice vinegar industrial production in our country is no longer a scarce commodity, it can be purchased in most supermarkets and just large grocery stores. However, this product is not cheap, and not every housewife can afford to add it to dishes as generously as apple or grape. However, you can make your own rice vinegar and its counterparts. If you know how to make rice vinegar at home, you can cook your favorite Japanese dishes as often as you like. In terms of benefits, such a product will not be inferior to a store one and may even be of better quality than a purchased one.

Cooking features

Making rice vinegar at home is no more complicated than making a similar product from apples or grapes. The technology has its own specifics, but it is enough to know a few secrets to avoid mistakes and get the expected result.

The basis for making rice vinegar is rice groats... Parboiled rice is best suited for this purpose, as unboiled sous comes out too cloudy.
To prepare vinegar, rice is washed well, usually with warm water, then poured with clean liquid and infused. After straining, get rice water, which later turns into vinegar.
Rice vinegar also uses sugar and yeast to ferment. Sugar can be used white or brown. The ratio of rice water, sugar and yeast must be exactly as indicated in the recipe, otherwise the result may differ from what is expected.
It is advisable to use dry yeast for making rice vinegar. Pressed will give the product a specific smell that is not characteristic of real rice vinegar.
If fermentation does not occur or is slow after mixing rice water with sugar and yeast, then you have mixed the yeast with a liquid that is too hot or too cold. The optimum temperature for yeast activation is from 30 to 40 degrees. In a cold environment, they refuse to work, and under the influence of hot temperatures they die. If the yeast was activated correctly, but the rice water still ferments poorly, try moving the container with it to a warmer place. The higher the room temperature, the more actively the product ferments.
Homemade rice vinegar is always cloudy immediately after preparation, but its organoleptic qualities are not affected. If you want a flawless result, you can use protein to lighten the vinegar. This will require protein raw egg... It is dipped in cloudy vinegar, boiled until the protein curdles (this happens quickly), then the vinegar is filtered - it becomes transparent.

For the preparation of sushi and rolls in its pure form, it is rarely used, usually it is brought to the desired taste by adding salt or soy sauce, ordinary or Brown sugar... This is done immediately before cooking.

If you pour homemade rice vinegar into clean bottles and seal them tightly, it can be kept long enough, up to several months. The shelf life of the product will be longer if kept in a cool place.

Homemade Rice Vinegar Recipe

rice groats - 0.21 kg;
boiled water - 1 liter;
sugar - 0.25 kg;
dry yeast - 5 g;
chicken egg (raw) - 1 pc.

Cooking method:

Rinse the rice. Fill it up with warm boiled water in the amount indicated in the recipe. Leave on for 2-4 hours at room temperature, covering the container with rice with a thin cloth or a regular lid.
After the indicated time, put the rice in the refrigerator and leave for at least 12 hours (but not more than a day).
Strain. Pour the rice infusion into a saucepan, add sugar.
Heat over low heat, stirring occasionally, until the sugar is completely dissolved.
Remove the pan from heat. Cool its contents to 35-40 degrees.
Add yeast, mix.
Pour the mixture into glass jar with a capacity of at least 1.5 liters. Tie gauze around the neck. Place the jar in a warm, dark place.
Within 4-7 days, the rice infusion will ferment, then the bubbles will disappear, fermentation will stop.
Pour the composition into a clean container, cover with a lid, making a narrow hole in it with a knife. Leave to infuse at room temperature for 1-1.5 months.
Strain the composition and pour into a saucepan.
Separate egg white, beat it with a whisk or mixer, add to rice vinegar.
Bring the mixture to a boil. Strain to rid the vinegar of the pieces of clotted protein.

It remains to pour the vinegar into clean bottles, seal and store in a cool place.

Rice Vinegar Sushi Dressing

rice vinegar - 60 ml;
sugar - 30-40 g;
salt - 10 g.

Cooking method:

Pour the desired amount of bite into a cup.
Add salt and sugar and mix thoroughly.

The dressing prepared according to this recipe is enough for making rolls or sushi from two glasses of ready-made rice.

Apple cider rice vinegar

Apple cider vinegar (6 percent) - 50 ml;
soy sauce - 50 ml;
granulated sugar - 20 g.

Cooking method:

Mix apple cider vinegar with soy sauce.
Add sugar. Stir until the crystals are completely dissolved.

Apple cider vinegar in the composition can be replaced with grape vinegar. Of course, the resulting composition will not be rice vinegar, but it will resemble it in taste and in its qualities.

Rice vinegar is an essential ingredient in Japanese cuisine. You can make it at home. The process is simple but time consuming.

Rice vinegar- This is a kind of product that was originally planned only as an ingredient for making sushi. However, it later came to be used as an additive for various dishes, including salads.

There are currently several varieties of rice vinegar:

White;
Red;
black.

White rice vinegar is fairly light in flavor. Salads are seasoned with it, and without it, making sushi and rolls is not possible. This vinegar is obtained from a special kind of rice.

Red vinegar is also made from rice, but red yeast is also involved. This additive is used for cooking dishes that contain seafood, as well as for marinade and making various sauces.

Black rice vinegar is the thickest of the other varieties and also has the most intense flavor. It is used for marinating meat, and is also added during frying or stewing.

In order to find out how much rice vinegar to add to a dish, you need to take into account the consistency of this product, as well as its taste. To simply add flavor to your food, add a choice of about two tablespoons of red vinegar, two to three tablespoons of white, or no more than one tablespoon of black rice vinegar. The stronger the flavor of the dish, the more vinegar should be added..

How to replace rice vinegar?

"What is the substitute for rice vinegar?" - this is a fairly popular question among hostesses. The fact is that you can, of course, replace it with an ordinary one, but one should take into account the fact that ordinary vinegar has a rather specific smell. Therefore, it is recommended to choose wine or, in extreme cases, apple cider vinegar as a substitute. They are very similar in their properties, and also allow you to add a delicate pleasant aroma to the dish.

If you are preparing sushi or rolls, then rice should not be moistened with ordinary vinegar, like fish. This can negatively affect the condition of the entire dish, as well as significantly spoil its taste. Only rice vinegar is suitable for rolls! If you don't have one in stock, postpone cooking until later, or make your own product. We will tell you about this in our article.

How to cook at home?

Rice vinegar is very easy to make at home. Prepare the following set of ingredients for this in advance: table vinegar, sugar, salt, vodka. All products must be combined in one container and mixed until all the grains dissolve.
There is also another, more reliable way to prepare real homemade vinegar do it yourself. And it consists in the following:

Soak white round rice in cool water and let sit for four hours in a covered saucepan. After the required amount of time, rearrange the rice to infuse in the refrigerator overnight.
In the morning, strain the mass through cheesecloth, but do not squeeze!
For two hundred and fifty milliliters of the liquid obtained from the rice, add half a glass of sugar and mix the contents of the container thoroughly until the crystals are completely dissolved.
Put the mass on water bath and cook for about half an hour.
Chill the liquid, transfer to another container and add yeast.
After four to six days, when the mixture is infused, pour it into another container and leave to infuse for a month.
After 30 days, the vinegar must be filtered again and then boiled a little. If you want the liquid to be clear, add the egg white while boiling.

Pour the prepared rice vinegar into prepared containers and store in a dark, dry place..

Benefit and harm

Benefit and harm rice sauce probably known to everyone, but if someone does not know about this, we suggest that you familiarize yourself with this information in our article.

The benefits of rice vinegar are as follows:

The product contains useful amino acids, which are responsible for maintaining the body's production of energy, as well as for normalizing the work of regeneration processes.
The product also contains a large amount of calcium, potassium and phosphorus, which help to regulate water balance, strengthen bone tissue, and improve metabolism.
Unlike other types of vinegar, rice product does not harm the gastric mucosa. Therefore, it can be used even by those who have been diagnosed with gastritis or ulcers.
The calorie content of dishes that include rice vinegar is significantly reduced. Moreover, their taste does not suffer from this.
Eating rice vinegar regularly or adding it to your meals will help prevent vascular clogging.

Rice vinegar can be harmful only if you do not purchase natural product, but a fake. It is also not recommended to use the product for people who suffer from diabetes.

There is hardly a hostess who at least once in her life has not tried to cook something unusual for her family.
If you have not yet managed to accomplish such a feat, I invite you to inquire with me on how to prepare a dressing for sushi.

Sushi and rolls are part of our daily life. Now you no longer have to go to a restaurant to taste these Japanese dishes. All ingredients can be purchased at the store. Home-made rolls and sushi are no worse than those that can be tasted in restaurants. But they may not always be at hand the right products such as rice vinegar.

How to replace rice vinegar or how to make it at home - that's what my article today will be about.

Rice

Special sushi rice can be replaced with regular round grain rice. In no case do we use parboiled varieties or rice in bags. They will make a beautiful side dish, but not a sticky rice mass for rolls.

The proportions of water for preparing 1 cup of rice:

Rice, pre-soaked for 1-2 hours - 1: 1;
Dry Rice Grain - 1.5 cups of water: 1 cup of water.

After boiling water (it will take about 10 minutes), reduce the heat and cook for 15 minutes. It is advisable not to lift the lid. After the time has elapsed, turn off the fire and let the porridge brew for 20-25 minutes by opening the lid.

Add the dressing to the rice when both the dressing and the rice have cooled down a little.

Rice vinegar

This ingredient is rarely found on the shelves of brick-and-mortar stores due to its high cost.
Or maybe there are no specialty shops in your small town, or you rarely visit huge supermarkets? Then the question of replacing such vinegar will immediately become an exotic dish at the first desire.

In such cases, our hostesses have learned to replace rice vinegar and generously share recipes on forums or blogs. True, the taste of cooked rice will be slightly different, but we are just learning and may the Japanese forgive us!

Alternative dressing for rice

Apple cider vinegar, wine vinegar, or grape white vinegar can be useful for making an alternative dressing for rice. These types of vinegar essences are readily available and cost effective in comparison to rice.

✔ Using red grape vinegar

The second name is vinegar... A contraindication to its use may be an increased acidity of the stomach or an allergy to grapes.

Very often, old red wine is used instead of wine vinegar at home.

3 tsp Sahara
1 tsp salt
4 tablespoons grape vinegar

Place the prepared ingredients in an enamel bowl and bring to a boil. The dressing should not boil. Complete dissolution of sugar and salt serves as a sign of readiness.

✔ Apple cider vinegar

This variety of vinegar essence is one of the highest quality, with a long list behind its back. useful properties... It is obtained by fermenting sweet apples and apple wine, which makes it taste much softer than usual. table vinegar.

1 tsp Sahara
0.5 tsp salt
1 tbsp. l. apple cider vinegar
1 tbsp boiled water

Preparation is similar to the previous recipe. Readiness is also determined by the dissolution of dry substances.

✔ White grape vinegar

If there are no contraindications to the use of vinegar, then you can try the usual table 6% or white wine. The recipe is similar to the one where red grape tincture was used.

You can also combine vinegar with soy sauce for a special flavor.

1 tbsp. l. Sahara
2.5 tbsp. l. soy sauce
2.5 tbsp table or wine white vinegar

Heat all ingredients until sugar dissolves.

✔ We use lemon juice

Lemon juice is a good option for soaking rice. This is because rice vinegar has a very mild flavor that is difficult to reproduce. Lemon juice, diluted with a small amount of sugar, may well replace it. Very few people can tell the difference in taste.

2 tbsp. l. boiled warm water
2 tbsp lemon juice
1 tsp Sahara
0.5 tsp salt

We mix everything until sugar and salt dissolve. In no case do we let the mixture boil.

✔ If there is nori

If there is algae in the kitchen (just not kelp, otherwise we will get a dressing with a bitter taste), you can get an almost Japanese version of the dressing.

2.5 tbsp. l. any vinegar (table, wine, apple)
2.5 tbsp Sahara
0.5 tsp salt
1 nori leaf

We heat all ingredients except algae until dissolved and only then add nori. You can take more algae - instead of one sheet 2. Crumble the algae and beat the mixture until smooth.

What not to use

Experienced chefs for making rice vinegar strongly against using balsamic vinegar. The latter has a bright, specific taste, infused with a bouquet of herbs. He is completely capable of changing the taste of rice, which should have only a hint of sourness.

We use 9% or 6% vinegars habitual for our kitchens only as a last resort.

Homemade rice vinegar

If you have already learned how to cook sushi at home and decided that they will become a frequent guest in your menu, you should not use substitute dressings. I propose to make a dressing for rice for future use.

To make real rice vinegar at home, we need:

1 cup round grain rice
250 ml water
4 tablespoons Sahara
Dry yeast - 1/3 teaspoon

Pour the rice into a tray or 1 liter glass container and fill it with water.
Let it stand for 4 hours at room temperature, then send it to infuse in the refrigerator overnight.

In the morning, without squeezing out the swollen rice, filter it through a clean cloth. The solution should turn out to be a glass, if it is less, add warm boiled water to a full container.
Add sugar to the resulting solution and dissolve it, stirring everything with a wooden spoon.

Put the rice syrup in a water bath for 20 minutes. We count the time from the moment when the water boils under the syrup.

We cool the solution, add yeast and let it ferment in a glass jar for a week. We cover the top of the container with clean gauze, giving the very access to the air that is needed for the life of yeast bacteria.

After the solution stops bubbling (the fermentation process is over), let the rice-sugar solution brew for another month.

After the indicated time, the resulting mixture is again filtered through cheesecloth and boiled. Do not be alarmed if the vinegar turns out cloudy - this is its normal state. If you wish, you can lighten the solution by adding whipped egg white during boiling.

The clarification process will require another filtration, after which we pour the homemade rice vinegar into a dark glass bottle and store in the refrigerator.

How to add rice vinegar to cooked rice

After we have made the dressing for the rice and cooked the rice, it's time to combine them. How to do it right?

In order to combine the dressing and the rice, we use a wooden spoon and dishes.
Put the rice in a wooden tub, pour over the dressing and stir with a wooden spatula or spoon.
Stir gently, moving the top layer of rice down. Stirring vigorously will turn the rice into an incomprehensible porridge.

After preparing the rice and dressing, you can start cooking the rolls. And the story about how to wrap sushi and what to use for the filling is already a topic for a completely different article.

Hope this compilation of Rice and Rice Vinegar Cooking Secrets will help you make your sushi successful.
Even if you have to replace rare ingredients, let your rolls delight household members and become another conquered peak of culinary art!

Traditional Japanese dishes appeared on our tables not so long ago, but in such a short time they managed to fall in love with many. Some people prefer to visit restaurants, immersing themselves in the atmosphere of Japanese traditions, while others like to cook sushi and rolls on their own in their own kitchen.

Rice vinegar is an indispensable ingredient in these overseas dishes. Sometimes it is difficult to find it in the nearest supermarket due to its high cost, but this is not a reason to refuse dinner. It is very easy to prepare such an ingredient on your own or replace it with other products.

Rice vinegar is used for cooking all kinds of sauces and dressings, for vegetables and fish dishes... This unique product with a piquant sourness and light aroma not only gives dishes incredible taste, but also replenishes the reserve of important amino acids, improves digestion and alkalizes the body.

How to replace rice vinegar: recipes from available products

The specific taste of rice vinegar can be substituted with other vinegars and condiments, if desired. If you try very hard, then even gourmets will not be able to notice the substitution. In addition, wine, apple and other vinegars are more budget-friendly ingredients.

Grape vinegar dressing

Combine sugar (6 tablespoons), salt (2 tablespoons), red grape vinegar (8 tablespoons).
Pour the mixture into a small saucepan and place over low heat.
Heat and stir the solution until all ingredients are dissolved.
Never bring the liquid to a boil.
Cool and use as rice vinegar.

On a note! Grape vinegar is a common cause of allergies and stomach irritation, so if you are prone to food allergies and stomach acid, it is better to use other alternative substitutes.

Seasoning with apple cider vinegar

You will need hot water (3 tbsp. L.), Sugar (2 tsp. L.), Salt (1 tsp. L.), Apple cider vinegar (2 tbsp. L.).
Combine all the ingredients in a glass and stir them thoroughly.
After the salt and sugar have completely dissolved, the vinegar is ready to use.

Soy sauce and vinegar dressing

Take 25 mg of vinegar (6%), 25 g of soy sauce and 10 g of sugar.
Dissolve the ingredients and add to the dish instead of the rice vinegar.

Dressing with lemon juice

Pour warm water (4 tablespoons), lemon juice (4 tablespoons), sugar (2 teaspoons), salt (1 teaspoon) into any container.
Stir the ingredients until a homogeneous liquid is obtained.
If the salt does not dissolve well, the mixture can be slightly heated on a gas stove.

Nori seaweed dressing

Take two nori leaves and grind them with a blender to make a powder.
Mix 5 tbsp. l. any vinegar you have with 1 tsp. salt and 5 tbsp. l. Sahara.
Heat the mixture until completely dissolved.
Add nori to the resulting dressing and stir everything well.

Important! Only nori seaweed is suitable for this dressing, kelp will give food a bitter aftertaste.

Homemade rice vinegar

If you are so fond of Japanese cuisine that you often start making sushi yourself, you should not spoil the uniqueness of the recipes with substitutes for rice vinegar. It is quite simple to prepare it, and the cost price will be much less than the store version.

To prepare vinegar, you will need the following components:

200-250 g of round grain rice
250 mg boiled water
1/3 tsp dry yeast
100 g sugar (4 tablespoons)

Cooking steps:

Pour the rice into glassware or tray.
Add water to the rice and let sit for about 4 hours.
Then send the dishes with rice to the refrigerator for 12 hours, preferably overnight.
In the morning, place the rice on a sieve with a clean cloth and separate the liquid. You should have exactly 250 mg. If it turns out less, bring the volume of liquid to the original amount.
Put the rice infusion in a water bath, add sugar to it.
When the water boils under the rice syrup, stop for 20 minutes and then remove from heat.
Chill the rice water, drain it into a glass jar and add yeast to it.
Cover the jar with cheesecloth and let the rice syrup sit for a week to ferment.
After the bubbles stop appearing on the surface, leave the syrup for another 25-30 days.
After this time, strain the rice syrup and bring to a boil.
After cooling down, you will receive natural rice vinegar.

On a note! The syrup is usually a little cloudy, but it's easy to fix. While boiling, add the whipped protein to the syrup, then strain the liquid again.

What shouldn't be a substitute for rice vinegar or how not to spoil sushi?

Experienced sushi specialists strongly advise against using balsamic vinegar as a substitute. Its recipe involves the use of herbs, which can distort the taste of rice and rice dishes. As a result, instead of a slight sourness, you will get a bouquet of herbs.

Also, do not use 9% table vinegar to make rice vinegar substitutes. This will add excess acidity and a strong acetic acid flavor to the food.

Most are skeptical about rice vinegar substitutes, believing that they spoil the taste of sushi. But sushi men refute this point of view. Skillful preparation and proper use of rice vinegar analogs will give your dishes the authentic taste of Japanese cuisine.

Traditional Japanese seasoning can be replaced with wine, apple cider, or table vinegar prepared according to specific recipes. You can easily make your own rice vinegar if you like.

Where is rice vinegar used

Rice vinegar is widely used in Japanese cuisine for cooking traditional dishes- sushi, salads from raw vegetables, various sauces.
It is rich in amino acids, able to neutralize lactic acid, leach blood, and stimulate digestion. The seasoning has a characteristic light sour taste and aroma.

How to make rice vinegar in your kitchen

If you love sushi and make it a lot, learn how to make your own rice vinegar. This will require round grain rice, sugar and dry yeast.

Pour 1 glass of rice into a jar and pour 0.25 liters of water and leave in the room for 4 hours. Move the workpiece to the refrigerator and keep it there overnight.
Strain the rice the next day, but do not squeeze.
Pour the liquid into a glass and add warm water to the top.
Add 4 tablespoons to the solution. sugar and dissolve, stirring the syrup with a wooden spoon.
Place a container of liquid in a water bath. Wait for the water in the water bath to boil, and keep the dish with syrup there for 20 minutes, then remove.
Cool the broth, pour into a jar, add 1/3 tsp. dry yeast and stir.
Cover the jar with cheesecloth and let it ferment for a week. Do not close the jar with a lid to allow air to flow freely to the yeast bacteria.
After about a week, the fermentation process will end and there will be no more bubbles in the solution.
The solution should be infused for a month.
Filter the solution and boil. The mixture should be cloudy, this is its normal color.
For clarification, you can add whipped egg white to the solution while boiling, and then filter again.
Pour the finished product into a glass container and place in the refrigerator.

Rice Vinegar Recipes

To make the taste of the seasoning as similar as possible to the original product, prepare it from several components according to special recipes.

Grape vinegar seasoning

Grape vinegar (4 tablespoons), salt (1 tsp), sugar (3 tsp), pour into a small container, put on a small heat. Heat the solution until all components are dissolved. Make sure the mixture does not boil. Do not use wine vinegar for these purposes if you are allergic to grape products or have an acidic stomach.

Apple cider vinegar seasoning

You will need 1 tbsp. l. apple cider vinegar, 1 tsp. sugar, 0.5 tsp. salt and 1.5 tbsp. l. hot water... Pour everything into a glass and stir with a wooden spoon until the elements are completely dissolved.

Seasoning with vinegar and soy sauce

Take 50 ml of 6% table vinegar, 20 g of sugar and 50 ml of soy sauce. Stir everything until the sugar and salt are completely dissolved.

Lemon juice seasoning

A properly diluted lemon juice can reproduce the taste of rice vinegar. The difference will be determined only by the native Japanese.

Pour 2 tablespoons into a glass. boiled warm water, 2 tbsp. lemon juice, 1 tsp. sugar, 0.5 tsp. salt. Mix everything until the contents are completely dissolved. You can heat the mixture, but you cannot boil it.

Many people have concerns that alternative recipes spoil sushi and rolls. Experienced chefs refute this opinion. They recommend not to overdo it with the amount of seasoning, then the result will delight even gourmets.