Aegoromo (traditional Japanese dresssings)
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.
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.
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.
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
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.
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.
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.
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