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Aegoromo (traditional Japanese dresssings)
The correct combination is essential when making aegoromo.
Discoloring or seaping out of water may occur with some combinations
so aegomono must be added just before serving.
- Strongly flavored ingredients such as seafood : Dressing should
be strongly acidic and aromatic so that the dish becomes light.
- Light flavored ingredients such as vegetables: Pre-season
vegetables before adding dressing. Use strong flavored dresssings
like peanut or sesame.
Varieties of aegomono and their mixtures:
Vary mixture ratios according to ingredient and to taste. Aegomono
can be softened by adding dashi.
Sumiso:
3 Tablespoons white Miso, 2/3 Tablespoon of sugar grind well in
a Suribachi, add 1 1/2 Tablespoons vinegar
and 1 Tablespoon of Sake. This is suitable for shellfish, wakame
and chicken breast meat.
Shiraaegoromo:
1 Tablespoon white sesame seed ground in suribachi. Add
1/2 block of tofu with water removed. Together, grind it
again. Add 1 Tablespoon of sugar, 1/2 Tablespoon each of mirin
and light flavored soy sauce and a 1/2 teaspoon of salt. This
is suitable for vegetables, Konyaku, mushrooms and fruit.
Karashi sumiso:
3 Tablespoons white miso, 2/3 Tablespoon of sugar 1 teaspoon
of nerikarashi, grind well in a suribachi, add 1
1/2 Tablespoons vinegar and 1 Tablespoon
of sake. This is suitable for shellfish like asari
and aoyagi, asatsuki, wakegi and wakame.
Bainiku aegoromo:
3 umeboshi pit removed and mash through a strainner,
add 1 tablespoon each of sugar and light flavored soy sauce. This
is suitable for squid, shrimp, chcken, cucumber and Udo.
Kinome miso:
8 pieces of kinome, grind well in a suribachi,
Add 2 2/3 tablespoons of white miso, grind
it again. Add 1 teaspoon of sugar, 1 tablespoon of mirin.
Add spinach leaves boiled and mashed as coloring. This is suitable
for bambooshoot, squid, shrimp, shellfish.
Goma shouyu:
4 tablespoons of sesame seed, grind well in a suribachi,
add 1 teaspoon of sugar and 1 tablespoon of soy sauce. This is
suitable for leaves like spinach or shungiku.
Peanuts aegoromo:
50 grams of chopped peanuts, grind in a suribachi, add 2 1/2
tablespoons of sugar, 1 tablespoon of vinegar, 1 1/2
tablespoons of soy sauce and a dash of salt. This is suitable
for vegetables and konnyaku. |
