Forget the classic bright red sweet and sour sauce!
Today I present to you a new and surprising version, with a deep and enveloping taste, that will conquer your taste buds: the "dark" sweet and sour sauce.
The secret of this recipe lies in the use of dark rice vinegar, an ingredient with a mysterious and fascinating character.
Unlike its "light" brother, dark rice vinegar gives the sauce an intense amber color and a flavor rich in nuances.
Toasted, almost smoky notes blend with the sweetness of sugar and the acidity of the vinegar, creating a perfect balance.
Prepare yourself for a unique sensory experience!
This “dark” sweet and sour sauce will envelop your dishes with a veil of mystery, enhancing their flavor with an oriental touch.
Ideal for accompanying meat, fish, vegetables, and tofu, it is also perfect for giving an original touch to first courses, such as rice noodles with minced meat.
It will conquer you with its versatility and unmistakable taste.
Are you ready to discover the secrets of the Orient?
Follow our recipe and let yourself be surprised by the magic of dark rice vinegar!
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stove, Slow Fire
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 81.69 (Kcal)
- Carbohydrates 20.77 (g) of which sugars 20.38 (g)
- Proteins 0.09 (g)
- Fat 0.00 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 0.04 (g)
- Sodium 128.21 (mg)
Indicative values for a portion of 78 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1/2 cup rice vinegar (Dark)
- 2/3 cup brown sugar
- 3 1/3 tbsp water
- 2 tbsp soy sauce
- 2 tsp tomato paste
- 1 tbsp cornstarch (Or corn flour)
- 1 pinch salt
Tools
- 1 Saucepan Lagostina
Steps
The sweet and sour base:
In a medium-sized saucepan, pour in the water, dark rice vinegar, soy sauce, and tomato paste.These carefully measured ingredients will form the soul of our sauce, giving it a bold character and a rich, deep taste.
The dark rice vinegar, with its toasted and smoky notes, will blend with the savoriness of soy sauce and the intensity of tomato paste, creating a unique balance of flavors.
Sweetness and texture:
Add a pinch of salt, the brown sugar, and the cornstarch directly into the saucepan.
The salt, used sparingly, will enhance all the other flavors.
The brown sugar, with its delicate sweetness and caramel aroma, will balance the acidity of the vinegar.
Finally, the cornstarch, added cold, will ensure the right velvety consistency of the sauce, avoiding the formation of lumps.
Mix and cook:
With a spoon, carefully mix all the ingredients in the saucepan, ensuring that the cornstarch is evenly distributed.
Turn on the stove to medium heat and, stirring constantly with a whisk, bring the mixture to a boil.
This continuous movement will prevent the sauce from sticking to the bottom and will promote a smooth and silky consistency.
Once the sauce boils, lower the heat and continue cooking for a few minutes until it reaches the desired density.
Patience and perfection:
Once the ideal consistency is reached, pour the "dark" sweet and sour sauce into a bowl.
Let it cool completely at room temperature.
During this resting phase, the sauce will thicken further, reaching its final consistency.
A touch of the Orient at the table:
Your “dark” sweet and sour sauce is ready to be served!
Pour it into an elegant bowl and bring it to the table, accompanying your favorite dishes.
It will be the ideal companion for meats, fish, vegetables, and tofu, giving a touch of mystery and an unmistakable taste to every dish.
Enjoy your meal!
Here are some storage tips and variations to enhance your dark sweet and sour sauce:
Storage:
Refrigerator:
The sweet and sour sauce can be stored in the refrigerator for 4-5 days in an airtight container.
Freezer:
You can also freeze the sweet and sour sauce. To do so, pour it into a freezer-safe container and let it cool completely before putting it in the freezer. It keeps for about 2-3 months.
Sterilization (for longer storage):
If you want to store the sauce for longer periods (up to 3 months), you can sterilize the jars.
Pour the hot sauce into sterilized glass jars, seal them tightly, and boil them in water for about 20 minutes.
Variations:
Spicy:
Add a pinch of chili powder or a hint of freshly grated ginger for a spicy touch to the sauce.
Citrus:
Add the grated zest of a lemon or orange for a fresh and citrusy aroma.
Spices:
Experiment with other spices like cinnamon, star anise, or cloves for a more intense and spicy flavor.
Fruit:
Add pieces of fresh pineapple or dried apricots for a touch of sweetness and a fruity flavor.
Garlic and onion:
For a stronger flavor, sauté some finely chopped garlic and onion before adding the other ingredients.
Sake or Mirin:
For a Japanese touch, add a tablespoon of sake or mirin during cooking.
Extra tips:
Density:
Adjust the amount of cornstarch to achieve the desired density.
If the sauce is too thin, add some cornstarch dissolved in cold water and cook for a few more minutes. If it’s too thick, add some water.
Taste:
Taste the sauce during cooking and adjust the flavor to your liking by adding sugar, vinegar, or soy sauce.
Presentation:
Serve the sauce in an elegant bowl, perhaps garnished with some sesame seeds or a mint leaf.
With these variations and tips, you can customize your “dark” sweet and sour sauce and make it even more special!
Wine to pair with the dark sweet and sour sauce mystery and taste in one sauce:
Here are 5 wines that pair well with the “dark” sweet and sour sauce, with a nod to its intense color and rich, complex flavor:
Lambrusco Grasparossa di Castelvetro DOC:
a sparkling red wine from Emilia, with good acidity and fruity notes that balance the sweetness of the sauce. Slightly tannic, it cleanses the palate and pairs well with flavorful meat dishes.
Brachetto d’Acqui DOCG:
a sweet and aromatic Piedmontese red wine, with hints of rose and berries. Its sweetness harmonizes with that of the sauce, while the aromatic notes pleasantly contrast with the toasted flavor of the dark rice vinegar. Excellent with white meats and vegetables.
Gewürztraminer:
an aromatic Alsace white wine, with intense aromas of exotic fruit, spices, and rose. Its aromaticity and slight sweetness pair well with the complex flavors of the "dark" sweet and sour sauce, while its freshness balances the richness of the dish. Ideal with spicy and slightly hot dishes.
Moscato d’Asti DOCG:
a sweet and sparkling Piedmontese white wine, with an intense aromatic bouquet and notes of fresh fruit and white flowers. Its delicate sweetness and effervescence make it a pleasant pairing with the sweet and sour sauce, especially if accompanied by dishes based on vegetables or fruit.
Sherry Pedro Ximénez:
a Spanish fortified wine, with a mahogany color and an intense flavor of dried fruit, caramel, and spices.
Its sweetness and aromatic complexity pair perfectly with the toasted notes of dark rice vinegar, creating a daring and memorable pairing. To be tried with elaborate meat dishes or blue cheeses.
Tip:
If possible, taste the sauce before choosing the wine.
Based on its level of sweetness and acidity, you can opt for a drier or sweeter wine.
FAQ (Questions and Answers)
Sweet and Sour Sauce “Dark”: here are some frequently asked questions:
What makes this sweet and sour sauce "dark"?
It’s the dark rice vinegar, the secret ingredient that gives the sauce its intense amber color and unique flavor, with toasted and smoky notes.
What’s the difference between dark and light rice vinegar?
Dark rice vinegar has a richer and more complex flavor, with toasted and smoky notes, while light vinegar is more delicate and slightly sweet.
Can I use light rice vinegar for this recipe?
Yes, you can use light rice vinegar, but the color and flavor of the sauce will be different.
How can I make the sauce thicker?
Increase the amount of cornstarch, or cook it a bit longer on low heat, stirring continuously.
What if the sauce is too thick?
Add a bit of hot water, little by little, mixing well until you reach the desired consistency.What can I serve with the "dark" sweet and sour sauce?
It is perfect with meat, fish, vegetables, tofu, spring rolls, steamed dumplings, noodles, and rice spaghetti.
Can I add other ingredients to the sauce?
Sure! You can customize it by adding ginger, garlic, chili, citrus zest, spices, or fruit.Can I freeze the sweet and sour sauce?
Yes, you can freeze it in a suitable container. It keeps for about 2-3 months.
How long does the sauce keep in the refrigerator?
It keeps in the refrigerator for 4-5 days in an airtight container.
Where can I find dark rice vinegar?
You can find it in Asian grocery stores, some well-stocked supermarkets, or online.
