The other day I was taught specail "Japanese" pickle sauce, using soy sauce MIRIN, vineger and Japanese sugar. As soon as I wanted try, but some seasonings lacked. though there is a fresh big Japanese radish (Daikoy) in front of me.
So I used balsamco-vineger instead of usual Japanese rice vineger,
I used wine instead of MIRIN.
I made Itarian Japanese pickles.
Tastes? not bad.
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