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Guruten (Gluten) Stir Fry

Tofu Shirataki Salad (Gluten free Cold Noodle Salad)


BAM 40: Ikura Don (Salmon Roe Rice Bowl), Shitake and Green Onion Osumashi and Salad.

BAM 39: Teriyaki Chicken, Okara salad, Daikon with Chirimen jyako and Rice.

BAM 38: Shake (Salmon) Rice, Satoimo and shimeji miso shiru, hiyayakko with komatsuna and salmon skin daikon oroshi

BAM 37: Sui-gyoza 3 (3 of 3)

BAM 36: Sui-gyoza 2 (2 of 3)

BAM 35: Cabbage Salad with Sesame Dressing, Suigyoza Soup, Eggplant and Bell Pepper Miso Stir fry and Rice

Matsutake Gohan

BAM 33: Yakiniku, Kimchi, Kimchee, Soy Bean Soup and Rice

BAM 32: Wafū Pasta 3: Sansai (Mountain Vegetable) Pasta

BAM 31: Nasu no Tuskemono (Fast and Easy), Turkey Hijiki Niku Dango (Meat Ball), Negitama (Egg and green onion) Miso Soup and Rice

Cooking Perfect Stove Top Japanese Rice (Update)

BAM 30: Okonomiyaki (American-Kitchen)

BAM 29: Okonomiyaki (Buta Tama) (Easy Breezy)

BAM 28: Classic Osaka-Style Okonomiyaki (Buta tama)

BAM 27: Hiyashi Chuka

BAM 26: Southern-Japanese Build-a-Meal featuring Fried Chicken with Umeboshi Honey Dipping Sauce, Tofu Macaroni Salad and Okara Cornbread

BAM 25: Vegan Build-a-Meal Nagaimo Pancake, Lemon Daikon, Myoga and Red Potato Miso Soup and Rice.

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Ingredient in the Spotlight: Sanbaizu

Wednesday, July 28th, 2010
三杯酢:三(3) 杯(counter for cupfuls) 酢(Vinegar)

The definition of sanbaizu is equal parts, vinegar, soy sauce and mirin, however in actuality, it is typically made with a 3:1:2 ratio of rice vinegar, soy sauce and sugar. There are many recipes that call for different combinations. I prefer a 5:1:2 ratio of rice vinegar to soy sauce to sugar and simmering it a wee bit to mellow out the vinegar.

I use sanbaizu in sunomono dishes, salad dressings and marinades. This week I will use it in kyuri (cucumber) and wakame sunomono.

All you need is rice vinegar, soy sauce and sugar.

Add the ingredients to a sauce pan simmer until the sugar has dissolved.

Bottle it up and you have instant Sanbaizu!
Sanbaizu-in the bottle

tags: Soy Sauce  Vinegar  Sanbaizu 
My recipe calls for a huge amount of dashi for sanbaizu, what do you think? I see, you don't use dashi.
— Amatō/Wagashi Maniac, July 29th, 2010
Thank you for commenting. I usually end up using dashijiru or katsuobushi with the sanbaizu but I'll alter the amount depending on the dish or sometimes I don't use any at all. I tend to leave dashijiru out when I use it for salad dressings. Also, the sanbaizu keeps longer if I don't add dashijiru. If you use dashi powder, it will probably keep just as long as without it but mostly I like having the option of adding dashijiru or leaving it out.
— Umamitopia, July 29th, 2010
Tag List
tags (categories)
Soy Sauce [25]
Dashijiru [23]
Rice [19]
Daikon [14]
Egg [14]
Vegan [13]
Sesame Seed Oil [12]
Katsuobushi [11]
Chicken [11]
Kyuri [9]
Shiso [9]
Mayonnaise [8]
Miso [8]
Tofu [8]
Shoga [8]
Sake [8]
Cabbage [7]
Garlic [7]
Beef [7]
Vegetarian [7]
Pork [6]
Miso soup [6]
Vinegar [6]
Mirin [6]
Age [5]
Umeboshi [5]
Carrots [5]
Carrot [5]
Green Onion [5]
Hakusai [5]

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