Tag Archive: rice wine vinegar


Ingredients
  • For the Noodles:
  • 1 lb. thin noodles, cooked and rinsed (I used angel hair pasta)
  • 1 tablespoon vegetable oil
  • 3 cloves garlic, minced
  • 3 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons granulated sugar
  • 1 tablespoon hot chili paste
  • 1 teaspoon mirin (optional)
  • 3/4 teaspoon kosher salt
  • 10 scallions, thinly sliced
  • 3-4 carrots, grated
  • squeeze of lemon
  • For the Shrimp:
  • 1 lb. shrimp, cleaned, patted dry, and deveined (see note)
  • 2-3 tablespoons vegetable oil
  • 1 shallot, minced
  • 1 tablespoon hot chili paste
  • 1 tablespoon Sriracha
  • 1 teaspoon sesame oil
  • 1 teaspoon granulated sugar
  • 1/8 teaspoon fresh or ground ginger
  • pinch salt and pepper
Instructions
For the Noodles:
  1. Cook your noodles according to package directions. When cooked, drain the water from the noodles, place in a colander, and rinse with cold water until the noodles are no longer warm. Set aside until ready to use.
  2. In a wok or saute pan, add 1 tablespoon of vegetable oil and heat over medium. Add in the minced garlic and cook for 2 minutes or so, until fragrant. Set aside until ready to use.
  3. In a large bowl, toss together the sesame oil, soy sauce, vinegar, sugar, chili paste, mirin, salt, scallions, carrots, and lemon juice. Add in the cooked noodles, toss to combine, taste, and adjust seasonings as necessary. Cover with plastic wrap and refrigerate until ready to serve.
For the Shrimp:
  1. In a wok or saute pan, heat 2 tablespoons of vegetable oil over medium-high heat. Add in the shallot and cook until translucent, about 3 minutes. Meanwhile, combine the chili paste, Sriracha, sesame oil, sugar, ginger, salt, and pepper in a bowl, and toss the cleaned shrimp in the mixture.
  2. Add the shrimp to the pan and cook over high heat for 5 minutes or so, until the shrimp are cooked through and pink. Taste, adjust seasonings as needed, and set aside to cool to room temperature before adding to the noodles. I kept the shrimp and noodle separate when I stored them in the fridge, as I cooked this earlier in the day to serve for dinner. It kept quite well, and keeping the shrimp apart from the noodles allowed us to eat the leftovers for dinner the next night (with a fresh squeeze of Sriracha).
  3. Note: I used 1/2 pound rock shrimp and 1/2 pound regular shrimp for this – I loved the texture and different sizes of shrimp in the noodles. To do this, I added the larger shrimp first, and 2-3 minutes later, I added the rock shrimp.

Salmon Donburi

Total Prep and Cooking Time: 45 minutes
Yield: 2-3 servings

For the Sushi Rice:
2 cups uncooked short grain rice (usually this is just labeled as ‘sushi rice’)
2 cups water (for cooking – you will need plenty of water for rinsing/washing the rice)
6 tablespoons rice wine vinegar
2 tablespoons granulated sugar
tiny pinch of kosher salt (less than 1/8 teaspoon)

1. Place your rice in a mesh sieve and begin to rinse it under cold water, shaking it gently as the water runs, so that all of the grains get washed. Do this until the water runscompletely clear – it should take 8-10 minutes. I used my hands to move the rice around to be sure that it was completely rinsed. You might think that the water is running clear after 3-5 minutes, but let the rice sit a moment, then start rinsing it again, and you will see that it’s not ready yet, so just be diligent. Some people soak the rice in water for an additional 30 minutes, then rinse it again, but I made this after work and didn’t have that much time – if you want to do it the ‘proper’ way, though, go ahead and soak and rinse again.

2. Drain the rice well, shaking it so that as much water is removed from the rice as possible. This, again, should take 3-5 minutes. Place the rice in your rice cooker and add 2 cups of water to the rice. Start the rice cooker and let it go until it has finished, then let it stand for 5 minutes or so. Alternatively, if you do not have a rice cooker, you can cook the rice on your stove top according to the sushi rice package’s directions.

3. While the rice cooks, place the rice wine vinegar, sugar, and salt in a small pot and bring to a boil. Stir until the sugar has completely dissolved, then set aside to cool slightly.

4. When the rice is ready, spread it out onto a large baking sheet in a thin layer, and slowly pour the vinegar mixture over it, gently moving the rice around so that all sides of all of the grains absorbs the vinegar. You may not need all of the vinegar, but the rice should be shiny and smooth looking when you are done. Taste it, and add more vinegar if you like (I used all of mine because I love the taste, but some people have limits). Place a wet paper towel over the whole pan of rice until you are ready to use it.

For the Salmon:
1 pound salmon, filleted and thinly sliced
4-5 scallions, thinly sliced
2 teaspoons mirin
1 teaspoon rice wine vinegar
1/4 teaspoon ginger, grated (or finely minced)
thinly sliced seaweed (for garnish)
extra scallions (for garnish)

1. First, slice your salmon as thinly as possible. If your salmon has skin on it, simply slice a small sliver near the tail so that you can grab the skin, place the knife at an angle, and pull the skin while keeping the knife in place so that you peel the skin away from the fish itself. Slice the fish thinly, at an angle, and place in a bowl. Gently mix together, using your hands, with the scallions, mirin, rice wine vinegar, and grated ginger.

2. To make the donburi, place some of your sushi rice in a bowl and arrange the sliced fish on top, then garnish with a few more scallions and some seaweed. Serve immediately.

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