Howto Make Sushi Rice Vinegar
The sushi rice vinegar is hard to taste when it is hot, so you must aim for a slightly weak flavor while you are adjusting taste during preparation. After it is cooled, the flavors become more evident, so try not to completely depend on your senses while while it is hot. If you do not have sweet rice wine, sugar maybe used,but use only small amounts. The sugar is not supposed to be tasted in the sushi rice vinegar.
The amount of the ingredients depends on how strong the rice vinegar is, but here is a guideline:
Also see: How to Make Sushi Rice
Breaka piece of kombu, and lightly rinseit
in cold water. Place the rice vinegarinside a
pot and add the kombu. (Itis important to
add the kombu whilethe vinegar is cold)
Setthe heat on low and wait untilit barely simmers. When it starts to simmer, Wait about
a minute to let the kombu extracts infuse.
Take the kombu out and discard. It does not
take much time to extract the necessary
flavors of kombu.
Addsake, mirin, and salt and simmer for
another five minutes to reduce the alcohol.
Letthe vinegar cool to room temperature.
(The flavors of all the ingredients become
intact after letting thesushi ricevinegar rest
in the refrigerator for about one or two days.)