Fans of Japanese cuisine are well aware of the important role rice vinegar (su) plays in it. Without its addition it is impossible to cook rolls and sushi, as it holds 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, contributes to the normalization of blood sugar levels. Asian cosmetologists add su to tonics and creams, as it promotes skin rejuvenation, nourishes and moisturizes it, smoothes and tightens. Cooks respect rice vinegar for a pleasant sweet-and-sour taste that can change the taste of any dish, and it does not act as irritatingly on the stomach as regular vinegar. This is used by people on a diet, filling instead of mayonnaise and ketchup with rice vinegar, whose energy value is only 18 kcal.
Rice vinegar of industrial production in our country is no longer a scarce commodity, it can be purchased in most supermarkets and simply large grocery stores. However, this product is expensive, and not every hostess can afford to add it to the food as generously as an apple or grape. However, the rice vinegar itself, and its analogues can be prepared by yourself. If you know how to make rice vinegar at home, you can cook your favorite Japanese dishes as often as you like. In favor of such a product will not yield to the store and may be even better than the purchased one.
The process of cooking rice vinegar at home is no more complicated than creating a similar product from apples or grapes. The technology has its own specifics, but it’s enough to learn a few secrets to avoid mistakes and get the expected result.
- The basis for cooking rice vinegar is rice cereal. Steamed rice is best suited for this purpose, since it leaves the uncooked sous too turbid.
- To prepare the vinegar, the rice is washed well, usually with warm water, then poured with a clean liquid and infused. After filtering get rice water, which turns into vinegar later.
- For cooking rice vinegar, sugar and yeast are also used, which provide fermentation. Sugar can be used white or brown. The ratio of rice water, sugar and yeast should be exactly as indicated in the recipe, otherwise the result may differ from the expected.
- Yeast for cooking rice vinegar is desirable to use dry. Pressed will give the product a peculiar smell that is not typical of real rice vinegar.
- If fermentation does not occur after mixing rice water with sugar and yeast or it proceeds slowly, it means that you mixed the yeast with a too hot or too cold liquid. The optimum temperature for the activation of yeast is from 30 to 40 degrees. In cold environments, they refuse to work, and die under the influence of hot temperatures. If the yeast has been activated correctly, but rice water still wanders weakly, try moving the container with it to a warmer place. The higher the temperature in the room, the more actively the product wanders.
- Immediately after cooking, homemade rice vinegar always turns cloudy, but it does not affect its organoleptic qualities. If you want a perfect result, you can lighten vinegar with protein. This will require raw egg protein. It is dipped in muddy vinegar, boiled until the protein is curtailed (this happens quickly), then filtered vinegar - it becomes transparent.
For the preparation of sushi and rolls in its pure form is rarely used, it is usually adjusted to the desired taste by adding salt or soy sauce, plain or brown sugar. This is done immediately before cooking.
If homemade rice vinegar is poured into clean bottles and sealed tightly, it can be stored long enough, up to several months. The shelf life of the product will be longer if kept in a cool place.
Recipe for Homemade Rice Vinegar
- rice groats - 0, 21 kg;
- boiled water - 1 l;
- sugar - 0, 25 kg;
- dry yeast - 5 g;
- chicken egg (raw) - 1 pc.
- Rice wash. Fill it with warm boiled water in the amount indicated in the recipe. Leave 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 the pan, add sugar.
- Heat over low heat, stirring until the sugar is completely dissolved.
- Remove the pan from the heat. Cool its contents to 35-40 degrees.
- Pour in the yeast, mix.
- Pour the mixture into a glass jar with a capacity of at least 1.5 liters. Tie neck with gauze. Put the jar in a warm and 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 the egg white, whisk it with a whisk or a mixer, add to rice vinegar.
- Bring the composition to a boil. Strain to rid the vinegar from the pieces of coagulated protein.
It remains to pour the vinegar into clean bottles, cork and store for storage in a cool place.
Rice Vinegar Sushi Dressing
- rice vinegar - 60 ml;
- sugar - 30-40 g;
- salt - 10 g.
- Pour the right amount of bite into the cup.
- Add salt and sugar, mix thoroughly.
The filling prepared according to this recipe is enough to make rolls or sushi from two glasses of prepared rice.
Rice cider vinegar
- Apple Cider Vinegar (6%) - 50 ml;
- soy sauce - 50 ml;
- granulated sugar - 20 g.
- Mix apple cider vinegar with soy sauce.
- Add sugar. Stir until the crystals completely dissolve.
Apple cider vinegar in the composition can be replaced by grape. Of course, the resulting composition will not be rice vinegar, but will resemble it in taste and its qualities.
Rice vinegar is an important product for cooking Japanese cuisine. You can make it at home. This process is simple, but time consuming.