When I went hunting for aji mirin for my carrot dressing (recipe at bottom), the one with the least additives wasn't labeled mirin at all but "gourmet cooking sauce", with alot of Japanese lettering (the label is white and yellow and red) "produced and botteled by Takara Sake USA inc" and the ingredients are: natural fermented rice extract, glucose, water, acid, alcohol less than 0.9%. Heck, I don't even know if it is mirin, but it is clear with slight yellow tinge, sweet, and viscous. It is perfect in the dressing.
What would the average Japanese use this "gourmet cooking sauce" for? TIA blacksalt
Japanese carrot Dressing (from Moosewood Cooks at Home) 1/2 C shredded carrot 2 T mirin 2 Trice vinegar 1 Tablespoon usukuchi-style soy sauce 1 T. grated ginger 2/2 teas. dark sesame oil Puree' in blender
"kalanamak" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
(note crosspost)
When I went hunting for aji mirin for my carrot dressing (recipe at bottom), the one with the least additives wasn't labeled mirin at all but "gourmet cooking sauce", with alot of Japanese lettering (the label is white and yellow and red) "produced and botteled by Takara Sake USA inc" and the ingredients are: natural fermented rice extract, glucose, water, acid, alcohol less than 0.9%. Heck, I don't even know if it is mirin, but it is clear with slight yellow tinge, sweet, and viscous. It is perfect in the dressing.
What would the average Japanese use this "gourmet cooking sauce" for? TIA blacksalt
It's used in some sauces such as teriyaki. ALso used as a marinade/glaze for grilled foods.
-- Peter Aitken
Remove the [censored] from my email address before using.
On Sun, 23 Nov 2003 18:32:18 -0800, kalanamak <[email hidden]>
Quoted message said:
When I went hunting for aji mirin for my carrot dressing (recipe at bottom), the one with the least additives wasn't labeled mirin at all but "gourmet cooking sauce", with alot of Japanese lettering (the label is white and yellow and red) "produced and botteled by Takara Sake USA inc" and the ingredients are: natural fermented rice extract, glucose, water, acid, alcohol less than 0.9%. Heck, I don't even know if it is mirin, but it is clear with slight yellow tinge, sweet, and viscous. It is perfect in the dressing.
What would the average Japanese use this "gourmet cooking sauce" for?
That's the same stuff they use in restaurants here for their "diet plates" and other dishes. Not sure if it's the same brand, but I've seen the jugs of it in use at several restaurants.
"kalanamak" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
(note crosspost)
When I went hunting for aji mirin for my carrot dressing (recipe at bottom), the one with the least additives wasn't labeled mirin at all but "gourmet cooking sauce", with alot of Japanese lettering (the label is white and yellow and red) "produced and botteled by Takara Sake USA inc" and the ingredients are: natural fermented rice extract, glucose, water, acid, alcohol less than 0.9%. Heck, I don't even know if it is mirin, but it is clear with slight yellow tinge, sweet, and viscous. It is perfect in the dressing.
What would the average Japanese use this "gourmet cooking sauce" for? TIA blacksalt
It sounds like mirin that you bought. Mirin, along with shouyu (soy sauce) and Sake is a staple in Japanese cooking with very wide applications from basic teriyaki to Ikura no shouyu-zuke (soy sauce seasoned salomon roe). You will find a bottle in every Japanese kitchen.
What would the average Japanese use this "gourmet cooking sauce" for? TIA blacksalt
Here is a favourite. When grilled and served at the table the smell alone makes this simple dish an elegant surprise.
Tofu Dengaku
Slice tofu aprox 2 inches by 1 inch and 3/4 inch thick. (dropping brick of tofu in hot water for a few minutes helps keep firm) Skewer length wise with two round or one flat skewer. (two prong skewers are available) Drain on a towel for 15 min or until firm. Coat each side with Nerimiso and grill over charcoal or gas grill until speckled on each side.
White Nerimiso (sweet simmered miso)
1 cup white miso 3 tablespoons mirin 1 1/2 tablespoon sake 1 egg yolk 3 tablespoons ground roasted sesame seeds.
place all ingredients in skillet and simmer two to three minutes over low heat stirring constantly. Allow to cool. Can be kept refrigerated for weeks.
Eggplant or other vegetables may be treated the same. Root vegetables benefit from par boiling first. Hatcho miso works very well but double mirin and sake for thicker salty misos. Hatcho has a very nice chocolate flavour when grilled. Also substituting nut butters for the sesame seeds. (try cashew butter) Herbs or spices are common as well.
