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The only other things I can think of that aren’t likely to clash badly in many cases are regular distilled vinegar or malt vinegar. Maybe a white wine vinegar if you have it? But you’d likely have to dilute it with a little water as wine vinegar is often 6-7% acidity vs 4-5% for rice vinegar. Rice vinegar has a fairly distinct flavor though ...
Option 1 - replace sake with water at 1:1 ratio. Option 2 - replace sake with (rice wine vinegar mixed with water / white grape juice at 1:3 ratio) Option 3 - replace sake with fresh grape juice and lemon juice at 1:1 ratio. Option 4 - replace sake with broth. I like option 2 the most, but when I went shopping for some rice vinegar, I found ...
It is recommended to combine it with equal quantities simple white vinegar. This will give you a flavour profile similar to rice vinegar. Replace the rice vinegar with a half-and-half mixture of rice wine and white vinegar. To begin, add only about 34 of the mixture. You can always add more (but not subtract any).
Yea, I second this, depending on the application diluting rice wine vinegar with a light broth sounds like the best option if you truly can’t source cooking wine. You could try Japanese honteri mirin which is non-alcoholic but much sweeter than shaoxing wine. Reduce any sugar in the recipe accordingly.
Can I use cane vinegar instead of rice vinegar for sushi vinegar ? these are the proportions: 9 tbsp rice vinegar (instead i’ll be using cane vinegar) 6 tbsp sugar 1 tbsp salt. maybe i’ll need to use less tbsp of cane vinegar as it is stronger than rice vinegar ? Yes if you really have to. I would keep it pretty close if not the same as ...
ADMIN MOD. PSA: Rice wine vinegar is not a substitute for sake. Yes, they are both made from rice that has fermented. But rice wine vinegar is... vinegar. They are about as interchangeable as red wine and red wine vinegar. If someone was making beef stew, and the recipe called for a cup of red wine, and they didn’t have red wine, you wouldn ...
But if you were to dissolve a small amount of sugar in lemon juice, then spritz that onto the rice (not much) as you form the sushi, it might give a similar sweet/tang that the vinegar and sugars impart. I was gonna suggest lime juice as an alternative as well. Or for a slightly odd twist, fold some sumac thru it.
Balsamic or red wine. Rice vinegar is too sweet. I've used balsamic with success. It's about the same acidity and sweetness, and fruity (cheap balsamic is a little fruitier and sweeter than regular black vinegar). I usually use 2tsp rice vinegar + 1tsp soy sauce per tbsp of chinkiang it calls for.
Rice wine vinegar and rice vinegar are the same thing. Rick wine like Sake on the other hand isn't. Then there is also cooking rice wine like Japanese Mirin and Chinese Shaoxing. The sequence for vinegar production for grains is: starches into sugars and then sugars into alcohol, then alcohol into acids.
In my cupboard, I have red wine vinegar, white wine vinegar, rice vinegar, balsamic vinegar, sherry vinegar, apple cider vinegar, malt vinegar, and distilled vinegar. I may have a brandy vinegar in there also. You can make a vinegar out of anything as long as it has the sugar to feed the fermentation process.