Rolls and sushi are firmly entrenched in the daily life of modern gourmets, who even learned how to prepare sushi on their own by purchasing all the necessary ingredients in the store. But what if rice vinegar isn't always available for them? The solution is simple - it can be replaced or prepared at home.
It is necessary
- -salt,
- -sugar,
- -wine vinegar,
- -lemon juice,
- -mixer or blender,
- - round grain rice,
- -egg white,
- -yeast,
- -gauze.
Instructions
Step 1
The birthplace of rice vinegar is China, from where the product was brought to Japan, where it could be purchased exclusively by the privileged strata of society. Rice vinegar became available to ordinary people only several centuries later and today it is considered one of the main ingredients of everyday Japanese cuisine. In Japan, it is appreciated not only for its mild taste, but also for its antibacterial properties, which is very important when eating raw fish, which is so popular with the Japanese.
Step 2
If rice vinegar was not on hand in time, it can be replaced with wine, apple cider, or even ordinary vinegar. At the same time, it is very important not to overdo it with the amount of replacement - after all, the difference between rice vinegar is its mild taste, and too much of other vinegars can spoil the taste of cooked dishes. You can also make a grape vinegar, salt and sugar sauce (4 tablespoons of the first ingredient, 1 teaspoon of salt, and 3 teaspoons of sugar). These components must be mixed and cooked until the sugar and salt dissolve, without allowing the vinegar to boil. If you wish, you can soak the boiled sushi rice with lemon juice mixed with a little sugar and diluted in water.
Step 3
To make rice vinegar at home, you need to take white round grain rice, sugar, egg white, yeast and a piece of gauze. The first step is to soak the rice by placing it in a sealed container of water for four hours and placing it in a cold place overnight. In the morning, the rice must be drained, but not squeezed - the water must be drained into a glass (250 ml) and ¾ glass of the same capacity must be added to it. Sugar must be thoroughly mixed and the mixture must be boiled in a twenty-minute water bath. Then it must be cooled and drained into a jar.
Step 4
For 1 liter of the prepared solution, add a quarter tablespoon of fresh yeast and put the jar with the mixture in a dark place for four days. When all bubbles disappear from its surface, the future vinegar must be poured into a clean jar and insisted for a month. After a month, you need to strain it, add egg white to it to cleanse it from turbidity, and boil it. After boiling, the vinegar should be bottled and refrigerated.
