recipes:sauces:sweet_vinegar
Table of Contents
Ingredients
- 2 cups (500ml) water
- 1 cup plus 2 tablespoons (275ml) rice vinegar
- 10 tablespoons (150g) sugar
- 2 teaspoons salt
Technique
Bring water and vinegar to a boil in a saucepan, then add sugar and salt and stir until dissolved. Remove from heat. Cool and use as a dipping sauce for vegetables. Keeps refrigerated up to 10 days.
Tags: Japanese
Source: http://www.bento.com/trt-basics.html Reprinted from the book: The Food of Japan by Takayuki Kosaki and Walter Wagner
recipes/sauces/sweet_vinegar.txt · Last modified: 2017/12/19 19:43 by admin