Lemon Vinegar
Lemon Vinegar is much much than a beautifully-scented and flavored vinegar. It’s a powerful, umami-rich, acidic master sauce. It gets its savory umami quality from each of its ingredients. Lemons have more natural umami than almost any other fruit. Likewise, rice vinegar is loaded with more umami than most vinegars. Seasoned with sugar, you have a sauce that can be used in a multitude of ways. As a marinade for meats, a base for salad dressings, a condiment for seafood, vegetable, and meat dishes, and to make refreshing drinks. And, with the simple addition of sea salt, it can be used to make a quick lemon-scented sushi vinegar to make sushi rice.
Lemon Vinegar
Lemon-Zu : レモンず
Makes about 2 cups (480 ml)
Main Foods
Lemon, 3 (about 360 g)
Seasonings
Rock Sugar, 1/2 lb. (225 g)
Rice Vinegar, 1 1/2 cups (360 ml)
Directions
Wash and dry the lemons, cut off their ends, then cut into 1/4-inch (5 mm) slices and remove the pips.
In a wide-mouthed jar, create a series of layers, in this order: lemon slices, rock sugar, and vinegar. Seal tightly and keep in a cool, dark place, shaking or stirring every day to help the rock sugar melt and distribute evenly. It’s ready after 1 week. Strain into another, easier-to-use container, like a vinegar bottle, keeping the lemon slices for another use, if you like. The lemon vinegar will keep for quite a while in the refrigerator.
Use
Among the many possible uses of Lemon Vinegar, here are three to get you started:
Lemon Sushi Vinegar: Mix 1/3 cup (80 ml) lemon vinegar and 1 teaspoon of sea salt to season 2 cups (400 cc) of cooked rice when making sushi rice.
Vinaigrette: Whisk together 1/2 cup (120 ml) lemon vinegar, 1/2 cup oil (120 ml), 3/4 t salt, 1/2 teaspoon mustard, and 1/4 teaspoon freshly ground black pepper.
Lemonade: Use 1 part lemon vinegar to 3 parts cold water or soda water and serve over ice. Add a few slices of the vinegar-soaked, or fresh lemon slices, to the glass.