Salt Free Sweetened Rice Vinegar Recipes

SALT-FREE SWEETENED RICE VINEGAR

Steps:

• Mix the sugar and vinegar well until the sugar (or artificial sweetner) has disolved.

STEAMED EGGPLANT WITH MINCED CHICKEN IN RICE VINEGAR

Steps:

• 3 small eggplants or 1 large eggplant, cut in chunks, place on the steamer, add vinegar sauce(sugar to add into vinegar).
• Steam the eggplant till soft (about 20 minutes).
• Stir fry the marinated minced chicken, once cooked, pour over onto the steamed eggplant.
• Steamed another 10 minutes to have the juices from the chicken to dissolve into the eggplant.
• When ready, sprinkle spring onion and sliced chilli.
• Serve with other dishes.
• Serve with steamed rice.

VINEGARED RICE

Steps:

• In a large bowl cover the rice with cold water, stir the mixture, and pour off the water. Continue to wash the rice in the same manner until the water runs clear. Drain the rice well, in a heavy saucepan combine it with 1 1/2 cups water, and let the mixture stand for 30 minutes. Bring the liquid to a boil, covered, over high heat and simmer the rice, covered, over low heat for 10 minutes. Cook the rice over high heat for 1 minute and remove the pan from the heat. Let the rice stand, covered, for 15 minutes and transfer it to a ceramic of glass bowl.
• While the rice is cooking, in a small stainless steel or enameled saucepan combine the vinegar, the sugar, and the salt and cook the mixture over moderately low heat, stirring, until the sugar is dissolved. Let the mixture cool. Add the vinegar mixture, a little at a time, to warm the rice, stirring the mixture gently, and let the vinegared rice cool, covered.

SEASONED RICE VINEGAR

Steps:

• Combine.
• Enjoy!

MARK BITTMAN'S SUSHI RICE

Steps:

• Combine vinegar, sugar and 2 tablespoons salt in a container and shake or stir until dissolved. Add konbu and let sit about 30 minutes before removing konbu and covering container. Let sit for at least 2 hours and up to several days. (Room temperature is fine.)
• Wash rice in several changes of water until water runs clear. Combine with sake, a pinch of salt, and 2 1/2 cups water (if you're using a rice cooker) or 3 cups water (if you're cooking it on stovetop). Cook until water is absorbed, 38 minutes in a rice cooker, about 25 minutes in a covered pot over medium-low heat.
• Turn rice into a large bowl, preferably wooden, and let cool for 15 minutes.
• Using a rubber spatula, a wooden paddle or spoon, gently fold sweetened vinegar into rice, a little at a time. You will probably need about 1/2 cup for this amount of rice, but a little bit less or more is fine. Rice should be glistening and moist but not wet, and sweet but not overly so. Use immediately with sushi toppings of your choice.