三杯酢：三(3) 杯(counter for cupfuls) 酢(Vinegar)
The definition of sanbaizu is equal parts vinegar, soy sauce and mirin. However, in actuality it is typically made with a 3:1:2 ratio of rice vinegar, soy sauce and sugar. There are many recipes that call for different combinations. I prefer a 5:1:2 ratio of rice vinegar to soy sauce to sugar and simmering it a wee bit to mellow out the vinegar.
I use sanbaizu in sunomono dishes, salad dressings and marinades. This week I will use it in kyuri (cucumber) and wakame sunomono.
All you need is rice vinegar, soy sauce and sugar.
Add the ingredients to a sauce pan simmer until the sugar has dissolved.
Bottle it up and you have instant Sanbaizu!
Naomi Kuwabara was born and raised in California but spent many summers in Japan growing up. She has spent time living in Hokkaido and Osaka, both meccas for Japanese cuisine. Her passion is cooking and sharing her experiences cooking Japanese food with others. Her blog Umamitopia is about her experiences cooking Japanese food. Her greatest inspirations are from her mother and grandmother. Her cooking adventures can be found at http://umamitopia.com.
