Great flavorful substitution when making Kombu Tsukudani
(basic idea = www.justonecookbook.com/simmered-kombu-tsukudani/)
(rice vinegar / Sake / Mirin Flavored twice cooked Kelp and
Katsuobushi [dried / smoked / fermented] skipjack tuna flakes)
used as a sprinkled topping with plain rice / noodles.
recipes.net
Thank you Tonet King!
Item# 4 Sherry vinegar
(Substitute for Sake/Rice vinegar combination = Sherry vinegar [no added salt vs. dry sherry] )
Sherry Vinegar
recipes.net
With flavors close to dry sherry, you just hit the jackpot if you have sherry vinegar at home.
They have the same fortified base but the only difference is that dry sherry
has a more salty taste to it (confirmed by Nutrition facts sodium amt).
Mix in Sherry vinegar vs rice vinegar + Sake = 1:2 volume
3-21-2024 (using substitution)
150g niban kombu (already cooked once to make awase dashi broth [miso soup base] )
90g niban katsuobushi (already cooked once to make awase dashi broth [miso soup base] )
Add
1.33 cups water
6 tsp sherry vinegar
3 Tbsp mirin
6 Tbsp soy sauce.
3 tsp sucralose
Boil, reduce to simmer
Konbu tender in 30 mins + liquid reduction [ ~3/4 cup / 30 mins ] (if needed).
Cook to almost dry (use center of induction pan)
Sprinkle ½ tsp sesame seeds on top. It‘s ready to serve.
To Store
Keep the Tsukudani in the refrigerator and consume within 2 weeks.
(basic idea = www.justonecookbook.com/simmered-kombu-tsukudani/)
(rice vinegar / Sake / Mirin Flavored twice cooked Kelp and
Katsuobushi [dried / smoked / fermented] skipjack tuna flakes)
used as a sprinkled topping with plain rice / noodles.
Dry Sherry Substitute: 9 Alternatives You Should Try
Giddy and thrilled, you’re about to add dry sherry to your delicious kung pao chicken. But you discover you've already used up the sharp ingredient. No need
recipes.net
Item# 4 Sherry vinegar
(Substitute for Sake/Rice vinegar combination = Sherry vinegar [no added salt vs. dry sherry] )
Sherry Vinegar
Dry Sherry Substitute: 9 Alternatives You Should Try
Giddy and thrilled, you’re about to add dry sherry to your delicious kung pao chicken. But you discover you've already used up the sharp ingredient. No need
recipes.net
They have the same fortified base but the only difference is that dry sherry
has a more salty taste to it (confirmed by Nutrition facts sodium amt).
Mix in Sherry vinegar vs rice vinegar + Sake = 1:2 volume
3-21-2024 (using substitution)
150g niban kombu (already cooked once to make awase dashi broth [miso soup base] )
90g niban katsuobushi (already cooked once to make awase dashi broth [miso soup base] )
Add
1.33 cups water
6 tsp sherry vinegar
3 Tbsp mirin
6 Tbsp soy sauce.
3 tsp sucralose
Boil, reduce to simmer
Konbu tender in 30 mins + liquid reduction [ ~3/4 cup / 30 mins ] (if needed).
Cook to almost dry (use center of induction pan)
Sprinkle ½ tsp sesame seeds on top. It‘s ready to serve.
To Store
Keep the Tsukudani in the refrigerator and consume within 2 weeks.
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