How To Make Sushi Vinegar | Recipe
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- Опубликовано: 5 фев 2025
- This is how to make sushi vinegar. A recipe I used to use in a restaurant.
Recipe:
800ml Rice Vinegar
300g Brown Sugar
150g Salt
7g Kombu(dried kelp)
Heat and mix all together. Do not bring to boil.
Rice to sushi vinegar ratio will be 3 parts uncooked rice to 1 part sushi vinegar.
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0:37 yes! metrics measurements
And proper weight measurements to boot too!!!!
I subscribed instantly after he said "everything in grams" and I saw the scale.
@@wingnutbert9685 hmm no necessarily he said 200g of Vinegar and then 200ml, while water is 1g per 1ml, it's not always the same for other denser liquids. So why you can accurately say 200g of water is 200ml you have to be careful. That's why liquids should always be measured by volume eg ML and Dried Good By Weight eg Grammes.
@@markylon Well, we're in luck as vinegar is about the same as water ml's to g's.
Worked great, me and my family loved it. I forgor to cook it, but it still tasted great. Thank you mate 🙏
For those who need a scaled down smaller amount, here is a scaled down version for about a cup of sushi rice. (this is good if you dont make sushi often and you dont want vinegar just sitting there for months)
- 100 ml rice vinegar
- 3 tablespoons brown sugar (or 5/16 cup, or just round it to a 1/4 cup)
- 3/4 teaspoon (or 4.5 grams) salt
If you don't have rice vinegar, you can substitute it for white vinegar, just add a little extra brown sugar and salt to balance it out.
I had 50ml rice vinegar, so i used that up and added 50ml white vinegar and it still tasted great.
Us in quarantine : I don't wanna do anything with my life
Taku in quarantine : Alright guys lemme make 10 times more videos than usual
I've been making this vinegar following your recipe for four years now, never turns bad. Thank you again, the best sushi in town is the one I make😀 thanks to you
PS, that's what my daughter says: I only make sushi for her and for my husband. While they may be partial, I am inclined to believe them😄
I know the 10 minute videos are the money makers, but these quick videos are awesome.
This is my favorite salad dressing. I like to meld it in with oil and cracked black pepper and let it wilt for an hour. Good stuff.
omg yes especially with toasted sesame seeds 🤤
Ooooooooh I like this idea!
@XMetalChefX oldies
@@anthonyrstrawbridge not for me. Just saw this.
Tried it, and loved it! The kombu and brown sugar really work well, much better than the usual white sugar/rice vinegar/salt only combination. Now I'll try it with red wine vinegar too. You're full of good ideas, and now I'm full of tasty rice! :-) Thank you.
I have tried mixing several vinegars with the rice vinegar, in a 1/4 or 1/3 proportion.
In my experience, apple/cider/white or red wine are meh, but with 1/4 of balsamic/modena vinegar mixed, you end with a nice and interesting spin on the flavour
@@TheChzoronzon That's a great idea, I'll try it! Thanks!
For all you complaining about too much salt or too much sugar….. it’s 3 freaking ingredients, go make your own recipe. This is his way of doing it. If you don’t like it, try something else!
Knife is life hope you have a great rest of your day
I bought a rice cooker and it came 3 days ago! My sister in law and I wanna attempt to make sushi rolls 😋
Awesome, this video just keeps on giving!!
Watched back on your videos this past weekend and made sushi for the first time. Thanks for the inspiration
Taku is my freaking hero! Can’t wait to buy one of your knife rolls! I’m a cook/ chef that had worked all over the United States and the caribbean. The one type of culinary arts I’ve always respected but never had the chance to try on a professional level is sushi. Taku makes amazing, detailed, and very informative videos that not only teaches me a lot about the art of sushi, but also makes my mouth water. Thanks for your amazing channel and I look forward to more awesome videos!
Also if you ever make up to the Seattle area please let me know!
I've been blessed by this amazing man🎉
Keep it up Taku I can tell you really care for your hobby and art altogether. You're the best!!!
"that's a lot of sugar...but that's the recipe" baking pastries in a nutshell
Hahaha so true
Only american pastries ;)
Sushi in America is Pastry....
"Damn it's too much sugar, that's irrelevent, I'll put a half and that'll be far enough !"
*spend 7 hours making sushi and maki*
"Why are these guys lacking sweetness ?? Oh... WAIT !"
True recently tried baking, shooked how much sugar goes into the recipes. And its not even that sweet!
I have made sushi vinegar before but this is the first time using brown sugar ! Will have to try it ! Thanks !
Damn, Taku Tuesday, Taku Thursday, Taklyn the world Friday and now Taku Saturday! AWESOME!
Loving these videos and how to’s for cooking, giving me lots of ideas and motivation to cook sushi and more at home.
Another suscriber, this time from Argentina, congrats taku
Just tried this today. Prefer this than other recipes.
I never buy Kombu before but I will follow this recipe to try .
30 secs in video and already hit like coz i know for a fact this will be useful
I like your ratio of vinegar/sugar/salt... many recipes use too much sugar for my taste
thanks for the explanation, I'll make it right away!😁🤤
*Stopped bye to show support!!!!* Nice job!!!* 😀👍
I use the same amount of ingredients you said but the salt it not melting. Am I missing something?
I watched these in reverse after searching for sushi rice recipes
When this is all over you should do a trip up to oregon! Beautiful scenery with PLENTY to eat
I was supposed to go last month
You need to get another bike and come ride!
Outdoor Chef Life you need to get another bike and come ride!
Good to get an in depth tutorial like this.
1st! Nice recipe! Can’t wait for tomorrow’s video!
I bought a 7" Bunka Chef Knife from Forge To Table!! Thanks for telling us about them! Can't wait to get it.
The way u Teaching so cear U R the chef...l love it thank you so much..
Knife is life!
It is totally worth to make the vinegar this way. Even bought the konbu especially. Thank you so much for sharing.
Do you store in refrigerator or shelf?
@@LoneStarStinger
The konbu I've used I put in the refrigerator to use it again. The dry konbu I store on the shelf.
I made enough vinegar for one meal, there was no leftover.
Thank you so much Taku! I thought I must have made a mistake with the amount of Sushi Rice Vinegar and added too much, but nope. Best Sushi Rice EVER!!!
Sometime when you have some fish to cook/make into sushi that potentially can take a while, you should try a live stream possibly with a Q&A. I can only speak for myself, but I'm sure other fans would love that and it opens up the potential for donations while you're stuck at home.
okay rn my mood is wanna cooking sushi . 😂 So yepp thankss a lot . ✨✋🏼
Thank u chef ❤ from Paris .
Great Video Chef! This is such a great recipe 🙂
Hi I was wondering what are sushi shops favorite mayonnaise to use , i know kewpie is a favorite but I’ve noticed most shops use different mayo I just don’t know what brand they use
Depends on the tastes of the sushi chef in the end. A lot of them use Kewpie or another similar Japanese brand (dunno the exact name of that one, looks like Kewpie packaging except the print is in orange instead of red), but a sushi chef I know who worked/works for places like Nobu and Katsuya once observed that he personally doesn't like the taste of Kewpie (he says it's too vinegar-y), and would rather use either Best Foods (Hellman's if you're on the East Coast) since it's more neutral and doesn't affect the taste of whatever it's being mixed with (stuff like masago or whatever else to make various sushi/sashimi condiments. Not tradition Edo-style, to be sure, but that's not what Nobu is known for).
Dunno if it would make much of a difference when you're doing the surimi mix for "California Roll" (flaked surimi, masago, and mayo in certain proportions) or even flaked blue crab for "Real Crab" rolls (roughly the same), or spicy mayo to top your baked crab/krab handrolls or stuff like Dynamite or Volcano or whatever else the casual sushi-diner seems familiar with. I barely noticed the difference on some of his fancier "New-style" sashimi dishes (he once did a comparison just for fun one time-- it was like a small dot of condiment on a couple of slightly seared fish with other toppings like fried shaved baby artichoke hearts and some other stuff I barely remember. It was bloody delicious either way).
The best mayonnaise is homemade, fresh mayonnaise.
NotBCT thanks man for the advice I really appreciate it !
Damn thanks Chef, was just about to ask for the recipe
Time to break the quarantine! We need an epic fishing video!
I make mine with white sugar. But I’m gonna try with brown next time. Thanks Chef!!
thank you for using globally used units instead of the mindfucks the muricans normally use. ill probably never do this but i just love your vids no matter what.
Knife is life
I haven’t made sushi rolls in a long time , not that I was any good at it. But since quarantine I decided to try it again. In the process of rolling the sushi I thought damn I should’ve rewatched Taku’s videos!!!! 🤦🏻♂️🤦🏻♂️🤦🏻♂️
I saw on the sushi rice episode you were going to be doing a ponzu episode. Where is this? Your tutorials are so easy to follow, and on point. Please post so I can up my homemade tempura game
It's interesting. I have never seen anyone make it with brown sugar. I will have to try it
knife is life
Thank you for this! I love making my own sushi but still haven’t gotten the taste on the rice I want. Can’t wait for next video!
And what do you think about this one?
Thanks Chef! One question. Why do you use brown sugar instead of white sugar?
i'm definitely going to try this , as always anything great content :)
You should try pickling green mango slice long ways in cane vinegar , it give it this sweet, crunchy, hint of sour 😋😋👍
oh man if my elevation had the pleasure of growing mango/cane!!! 🙏🏽
Maybe you’ve already covered this in a previous video, not sure. What’s up with shichimi, naname and ichimi togarashi seasoning. I just discovered it a week ago and it’s amazing! For the past few years I’ve eating at two different Japanese restaurants and they used a spicy mayo that is over the top. None of them would share their recipe. I think it’s with this spice blend. Could you. Maybe do a recipe using togarashi in spicy mayo? Or other things to use it on(popcorn sounded good) I’d love to see your take on it. Thank you for sharing all that you do. Good afternoon!
Well, I've pestered a few sushi chefs I know regarding many things, and they're almost all equally tight-lipped.
One of them was generous enough to give me a few hints-- regarding spicy mayo (usually a blend of mayo and Sriracha or some similar type of chili sauce in SEEKRIT PROPORTIONS), he mentioned that rayu (Japanese chili oil) is involved. Also, sometimes masago depending on what the spicy mayo is being used for (it's not as all-purpose as I though it was-- there are a few different "spicy mayos" used for different things). Didn't mention togarishi, but then again, what he did hint at was just the tip of the iceberg, I suspect.
Ichimi is 1 spice blend and shichimi is 7 spice blend
NotBCT Thank you. I’m close to the spicy mayos I’ve had at two places but I haven’t used any Chili oil yet. The togarashi seasoning is definitely in there.
There’s a small handful of recipes online if you dig far enough. Also two videos on you tube making something similar. I’ll pick up some chili oil and give that a try.
Try looking up creamy togarashi sauce.
Last night I made popcorn with shichimi togarashi on it. It was almost as good as furikake. Popcorn. Next time I’ll add both.
If you have a recipe you recommend for spicy mayo send it my way!!! I love spicy mayo and can never get it quite right
Thanks Taku, looking forward to the rice. Beautiful day in the Sierra yama tani. Have a good day.
This was very insightful. Thanks for the video.
thanks a lot for your video which looks so professional and I will definitely try to do the sane. But please one question : everywhere in the market or restaurant, I see that the sushi rice is rather white. Is it not real japonaise Sushi ? Why we need to use brown sugar here and not white ? Thanks in advance for your answer.
Thanks for sharing this video
Chef how to calculate ratio from the recipe and how much vinegar need to be added for 1kg uncooked rice??
your videos are amazing bro! thank you and keep that way!
Thank you Taku this was great and much needed!
Can the kombu stay in the vinegar for the whole time? It won't over saturate or dissolve because of the acid?
It can stay in there
Taku please show off your knives and what each are used for and where we can buy them
Knife is life baby
Hi Taku, thoroughly enjoying all of your videos. Had a question regarding the brown sugar. Could you go into a little more detail as to why you are using dark brown sugar vs using white sugar like you see in the majority of sushi vinegar recipes? I've heard that brown sugar can somewhat overwhelm the subtle flavors of certain types of fish? Thanks in advance! Keep on rocking the amazing content. Arigato!
Id like to know as well
@@chuevang4091 me too
If you are trying to taste the subtle flavor of fish then nigiri or sashimi should be you dish of choice. Sushi in my opinion is all about the rice. Anything you put in sushi should compliment the umami sweet and sourness of a good sushi rice. I like the brown sugar because it brings more to the party than just plain white sugar. Just my two cents. I also would like to hear from Taku on this.
He said 200g of Vinegar and then 200ml, while water is 1g per 1ml, it's not always the same for other denser liquids. So why you can accurately say 200g of water is 200ml you have to be careful. That's why liquids should always be measured by volume eg ML and Dried Good By Weight eg Grammes.
Thanks for your tutoral, very detail and easy to understand. Can you please show us how to do soya sauce to eat with sushi, i see sushi chef make the soya sauce for the restaurant, it is different with the soya sauce from supper market, it less salty and good with sushi. Also could you show us how to do all kind of sushi that have name in the menu? Wish your channel growing fast and you will have more success in your career.:)
I have seaweed and no kombu? How or any suggestions for replacement, thank you chef
So what about rice?
If we cook 8 cups how much do we have to add vinegar?
cannot wait till tomorrow
hello chef, is it necessarily to put kombu? any alternative incase ?what if I can't find any here(Turkey). thanks waiting for your reply 😊
What else can I use if I don't have rice vinegar? Thank you 😊
Bonus episode... 😍
What's the purpose of the kombu? If it's not necessary for the recipe? Just curious because if it makes a noticeable difference I'll have to order some.
it adds umami flavor which is indescribable. you could also use a touch of mirin, or i suspect (and im about to try) a pinch of MSG.
That amount of salt is new to me, I use less than a teaspoon for that amount of vinegar. I guess my taste is different from others.
Do you salt your rice after ?
I think the amount of salt here was calculated to be sufficient for the whole sushi making process !
@@FujikiFr No, I just like my sushi on the sweet side .When I add more salt, it neutralizes the taste that I want.
@@sunysyup1590 try sweet soy sauce dip. it's supposed to be for meats, but i love it with sushi. the salt is kinda part of the real flavor it shouldn't be removed or it doesn't get the same tang.
Can we add some mirin in there?
Someone gave me a huge bottle of seasoned rice vinegar. Is it usable? Thanks!
Waiting for tomorrow!
Can you please make a Maki Tutorial? Please!🤗
Great video man! Can I use this recipe for onigiri rice? Or i don't have to put any on the onigiri rice?
Yes
yesssss!!! i need this! thanks bro!
Whats the ratio to cooked rice? How much sushi vin do I add to two cups of rice (uncooked)?
Yay! I’ve needed this
Can you use mirin su instead of sugar? I got one with corn syrup that is very sweet
Question: why brown sugar and not white granulated?
What is the name of that stick that you use with the whater and vinegar? Thank you
you used a quarter of the vinege and half the amount of the other ingredients?
do you leave the Kombu inside the whole time?
Welp they didn't close fishing in the state. We're good to go in most counties.
Hah! Yay! I just commented on Sushi Rice yesterday!
Hi chef. May I ask for the ratio of rice vin:sugar:salt?
Correct me if I'm wrong but is the sugar 37.5% and the salt 18.75% the weight of the rice vinegar?
thank you
I'm a little confused. In the main recipe the relationship between sugar and vinegar is 300:800 which is 0.375 but later on you use relationship of 75:200 which is 0.4. Which one is the right one?
The main recipe is 800 gr vinegar and 300 gr sugar . The recipe that he is making is a quarter of that . So 800/4 = 200 and 300/4 is 75
Yeah but his video shows 800 milliliters of vinegar while he measuring out 200 grams of vinegar, but verbally says 200 milliliters. not sure if it’s a 1 to 1 weight to volume ratio with vinegar but I’m just going to do it by weight. :)
Wow Chef we always use sugar and salt however we just free pour the both. 😂
Hi chef, how are you going? Can i use mirim in this vinegar recipe? If yes, how can i use it? i mean, how much ml ? Thanks heaps
Is seasoned vinegar essentially the same?
Do you use red wine vinegar or the Chinese red vinegar in the red version?
Thank you for share :))