Sanbaizu – The easy recipe and How to use the vinegar sauce
Have you ever used or heard of Sanbaizu (三杯酢), a Japanese vinegar sauce? It is an unique Japanese combined seasoning.The seasoning is made from just 3 ingredients so the basic way to make it is really simple and easy.
How to make Sanbaizu sauce
To get straight to the point, the 3 ingredients for making Sanbaizu sauce are vinegar, Mirin cooking rice wine, and soy sauce, but some Japanese like to make the vinegar sauce with sugar, instead of Mirin.
The Easy Sanbaizu Recipe using Vinegar, Mirin, and Soy sauce
The Japanese word, ”Bai (杯)” included in the name means “Sake cup (Sakazuki)”.As the meaning indicates, Sanbaizu was made with a Sake cup in the past.Besides the first word, “San (三)” means three in Japanese, so the vinegar sauce is made using a sake cup three times.This is why the mixing ratio of the three ingredients, Vinegar, Mirin, and soy sauce, is traditionally 1 : 1 : 1.
However, these days the mixing ratio of vinegar, Mirin, and soy sauce is commonly 2 : 2 : 1.Either way, you just put these 3 seasonings in a bowl and stir well to make the vinegar sauce, Sanbaizu.
The Easy Sanbaizu Recipe using Vinegar, Soy sauce, and Sugar
If you wan to make Sanbaizu sauce with sugar, instead of Mirin, the general mixing ratio of vinegar, soy sauce, and sugar is 3 : 1 : 2.Mix the 3 seasonings well until sugar is dissolved in the liquid.
How to use Sanbaizu sauce
Generally, we use Sanbaizu sauce as a marinade, so the Japanese vinegar sauce works well with fried fishes such as horse mackerel, flounder, and sea bream.In addition, as a dressing, the sauce also goes well with fresh vegetables including cucumber and seaweed such as Mozuku (Amazon.com).
As I wrote before, we Japanese like to eat seaweed jelly noodles called Tokoroten with Sanbaizu sauce in the summer season, since the jelly noodles give us the fresh, pleasant feeling that is perfect for summer.