Fermented Rice Sauce
- UnConundrum Jan 21, 2007 02:27 AM
Anyone ever hear of fermented rice sauce? If so, can you share any product lines or an online source?
I was working on a recipe for General Tso's Chicken, and one recipe I found called for the above. I went to a local Oriental grocer, and I even asked, but they had never heard of it. I settled for some cooking rice wine; I guess that's fermented. Does anyone substitute sake for rice wine in a recipe?
Anyway, if you're interested in my final recipe, you can find it and some pictures here... http://www.recipesonrails.com/recipes...
"Fermented rice sauce" sounds like something that the Google translator engine would crank out when transliterating a Chinese recipe for "rice wine", or the saturated variants of salted and sucrosed ajimirin, etc. Real authentic mirin is described/available here:
In my market area, sake is in liquor stores, while a 1% salted Shaoxing wine (lots of spelling variants) and some various industrial ajimirins are on the Asian store shelves... salted to prevent streetcorner surreptitious consumption.
I use sake for "rice wine" when I have sake. The other two are shelf stable and can be used, with the knowledge that the results will be different, but generally acceptable.
Enjoyed the link to the recipe... nice stuff there.