Asian Cooking Techniques
Serves 1
Directions
- 1Introduce the Japanese-style soy sauce, which is a little sweeter and less salty, and my preferred go-to soy sauce.
- 2Introduce light soy sauce, used to flavor your dish.
- 3Introduce dark soy sauce, used more for color, less salty, a little more sweet, and sometimes a little bit thicker.
- 4Introduce oyster sauce, which is savory and delicious. For those allergic to oysters, oyster-flavored mushroom sauce is a good substitute.
- 5Introduce rice vinegar, most commonly used to season rice when making sushi.
- 6Introduce black vinegar, essential for dumplings.
- 7Introduce mirin, which is like rice vinegar but a little sweeter and not as salty, used for marinating meats basically all the time.
- 8Introduce Shaoxing cooking wine, essential for Chinese takeout food because it is used so often in so many marinades.
- 9Introduce sesame oil, generally added towards the end of a dish, where a little goes a long way.
- 10Introduce chili garlic sauce, which is liquid gold and can be put in anything.
- 11Introduce Sriracha, specifically the OG stuff, if you can find it, buy it all.
Ingredients
- soy sauce
- light soy sauce
- dark soy sauce
- oyster sauce
- oyster-flavored mushroom sauce
- rice vinegar
- black vinegar
- mirin
- Shaoxing cooking wine
- sesame oil
- chili garlic sauce
- Sriracha
Tips
- Generally speaking, add sesame oil towards the end of a dish, a little goes a long way.
- If you are not keeping chili garlic sauce on hand, you are doing yourself a disservice. This stuff is liquid gold, you can put it in anything.
- Specifically, you want the OG Sriracha.
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