Best 3 Rice Vinegar Basting Sauce Recipes

**Rice Vinegar Basting Sauce: A Flavorful Glaze for Meats, Vegetables, and Tofu**

Rice vinegar basting sauce is a versatile and flavorful sauce that can be used to enhance the taste of a variety of dishes. Made with a combination of rice vinegar, soy sauce, mirin, and sugar, this sauce is slightly sweet, tangy, and umami-rich. It can be used as a marinade, basting sauce, or dipping sauce, and is particularly popular in Asian cuisine. Whether you're grilling chicken, roasting vegetables, or pan-frying tofu, this sauce will add a delicious glaze and depth of flavor.

**Introduction to the Recipes:**

This article features three delectable recipes that utilize rice vinegar basting sauce to create mouthwatering dishes. The first recipe is for **Grilled Chicken with Rice Vinegar Basting Sauce**, a simple yet satisfying dish that showcases the sauce's ability to tenderize and flavor the chicken. The second recipe is for **Roasted Vegetables with Rice Vinegar Basting Sauce**, a colorful and healthy side dish that highlights the sauce's ability to caramelize and enhance the natural sweetness of vegetables. The third recipe is for **Pan-Fried Tofu with Rice Vinegar Basting Sauce**, a vegan-friendly protein option that is crispy on the outside and tender on the inside, thanks to the sauce's marinade.

Each recipe provides step-by-step instructions and a detailed ingredient list, making them easy to follow even for beginner cooks. With its versatility and delicious flavor, rice vinegar basting sauce is a must-try for anyone looking to elevate their culinary skills and create memorable meals.

Here are our top 3 tried and tested recipes!

VINEGARED RICE

Vinegared Rice image

Categories Rice Side Vegetarian Boil Gourmet

Yield Makes about 3 cups

Number Of Ingredients 4

Ingredients

1 cup long-grain rice
1/4 cup rice vinegar
1 tablespoon sugar
1 teaspoon salt

Steps:

In a large bowl cover the rice with cold water, stir the mixture, and pour off the water. Continue to wash the rice in the same manner until the water runs clear. Drain the rice well, in a heavy saucepan combine it with 1 1/2 cups water, and let the mixture stand for 30 minutes. Bring the liquid to a boil, covered, over high heat and simmer the rice, covered, over low heat for 10 minutes. Cook the rice over high heat for 1 minute and remove the pan from the heat. Let the rice stand, covered, for 15 minutes and transfer it to a ceramic of glass bowl.
While the rice is cooking, in a small stainless steel or enameled saucepan combine the vinegar, the sugar, and the salt and cook the mixture over moderately low heat, stirring, until the sugar is dissolved. Let the mixture cool. Add the vinegar mixture, a little at a time, to warm the rice, stirring the mixture gently, and let the vinegared rice cool, covered.

ROAST CHICKEN WITH MAPLE-SOY GLAZE

Roast Chicken with Maple-Soy Glaze image

Categories Chicken Ginger Poultry Roast Christmas Orange Sherry Winter Maple Syrup Soy Sauce Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

1/4 cup pure maple syrup
1 tablespoon soy sauce
1 tablespoon rice vinegar
1/2 teaspoon hot pepper sauce
3/4 cup dry Sherry
1 4 1/2-pound chicken, fat and giblets removed, rinsed and patted dry
2 tablespoons (1/4 stick) butter, room temperature
1/2 orange, cut into 4 pieces
2 1/2-inch slices fresh ginger, smashed
2 garlic cloves, smashed

Steps:

Preheat oven to 375°F. Whisk maple syrup, soy sauce, rice vinegar, and hot pepper sauce in small bowl for glaze. Simmer Sherry in small saucepan until reduced to 1/2 cup, about 3 minutes.
Run hands under chicken skin to loosen; rub most of butter under skin over breast and thighs. Rub remaining butter over outside of chicken. Sprinkle cavity with salt and pepper. Place chicken in roasting pan. Squeeze some juice from each orange piece over chicken. Stuff cavity with orange pieces, ginger, and garlic. Tuck wing tips under. Pour Sherry over chicken.
Roast chicken 20 minutes. Add 1/4 cup water to pan. Roast 15 minutes longer. Brush chicken with glaze. Roast chicken until thermometer inserted into thickest part of thigh registers 170°F, brushing chicken with glaze every 10 minutes, about 40 minutes longer. Tilt chicken to allow juices from cavity to run into roasting pan. Transfer chicken to platter. Let stand 10 minutes (internal temperature will rise).
Spoon fat from surface of pan juices. Add any remaining glaze to pan juices. Place roasting pan over 2 burners; bring sauce to boil. Serve sauce alongside chicken.

HONEY-HOISIN BASTING SAUCE

Honey-Hoisin Basting Sauce image

Make and share this Honey-Hoisin Basting Sauce recipe from Food.com.

Provided by Dancer

Categories < 15 Mins

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup soy sauce
2 tablespoons hoisin sauce
1/3 cup honey
1/4 cup tomato sauce
2 tablespoons sherry wine, dry
2 tablespoons rice wine vinegar
1 teaspoon five-spice powder
2 cloves garlic, minced
2 tablespoons fresh ginger, grated
1/2 teaspoon red pepper flakes

Steps:

Combine all the ingredients in a nonreactive bowl or blender.

Tips:

Choose the right rice vinegar: For the best flavor, use a high-quality rice vinegar, such as Japanese rice vinegar or Chinese black vinegar.
Use fresh ginger and garlic: Fresh ginger and garlic will give your sauce the best flavor. If you don't have fresh ginger or garlic on hand, you can use ground ginger or garlic powder, but the flavor will not be as good.
Don't overcook the sauce: The sauce should be cooked until it is slightly thickened and syrupy, but it should not be overcooked, or it will lose its flavor.
Use the sauce immediately: The sauce is best used immediately after it is made. If you need to store the sauce, you can keep it in the refrigerator for up to 2 weeks.

Conclusion:

Rice vinegar basting sauce is a delicious and versatile sauce that can be used on a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Experiment with different ingredients and ratios to find the perfect sauce for your next meal.