The Asian Balsamic Vinaigrette recipe I created. After ten years since it's conception, I still love it, and lots of other people do too.
What's I like most about it, is it takes away the sharp spikey taste of cheaper Balsamic Vinegar, and unlike the supermarket brands it's not doused with sugar making it too sweet. It's also not expensive like the higher quality vinaigrette you get at specialty markets.
This is sweet and tart at the same time.
But beware, this isn't something you make on the day, it has to be put in the fridge for at least a week or two before the tastes are all absorbed into each other.
But for your own personal taste it's worth making it for the day and see if you like it.
Balsamic Vinegar
Soy Sauce
Mirin
Honey
Sesame Oil
Salt
Pepper
I generally just put everything in without measuring it. A lot of times, when I am about to finish up a bottle of the sauce or oil I make a batch so I can open a new one. So just be aware you may want to put more or less of something in the future, to suit your taste.
Mostly.. I think it's about :
- 200ml or 8.5 ounces of Balsamic Vinegar,
- Two table spoon each of soy sauce, mirin, sesame oil
- 1 table spoon of honey
- Salt and Pepper to taste.
Leave in the fridge for at least a week, but improves with time. Can keep a long while.
This bottle was made Oct 28th. I will come back with more details. It's the first time I have measured how long it takes to marinate.
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