Nanbanzuke vinegar
This vinegar is perfect for marinating fried fish such as horse mackerel, as well as squid and shrimp. Adding it to hot ingredients allows the flavor to soak in well.
The acidity of vinegar will evaporate if you continue to heat it, so be sure to stop boiling after one boil.
The umami of the bonito flakes will be released as it cools, so be sure to let it cool before straining. If you don't have time, you can also cool it over ice water.
The acidity of vinegar will evaporate if you continue to heat it, so be sure to stop boiling after one boil.
The umami of the bonito flakes will be released as it cools, so be sure to let it cool before straining. If you don't have time, you can also cool it over ice water.
How to make it
1
Put the ingredients in [A] into a pot and heat
2
Once the sugar has dissolved, add the bonito flakes, bring to a boil, then add the chili peppers, turn off the heat and let cool
3
Once cooled, strain thoroughly over a colander lined with cheesecloth and it's done
material
-
[A]
- Bonito dashi
- 1/2 cup
-
- vinegar
- 1/2 cup
-
- Dark soy sauce
- 3 tablespoons
-
- Alcohol
- 1 tablespoon
-
- sugar
- 3 tablespoons
-
- Bonito shavings
- 10g
-
- Eagle's Claw
- 1/2
[PR]
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