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!
