Condiments For Imparting That Umami Flavor, Plus A Perfect Lo Mein Recipe!
Some Asian Condiments and Sauces For That Perfect Umami Flavor!
Umami is the fifth basic taste and is used to describe the earthy, roasted flavor found in asparagus, tomatoes or fermented meats and grains. And while a lot of western dishes commonly make use of this flavor, it is known to be a characteristic feature in Asian cuisine, imparting a distinctive taste to the various preparations that we just can’t get enough of. So how should you harness the power of umami to make some tempting Asian dishes or just give a kick to your everyday sandwiches and salads? Different types of seasonings can provide your cooking the distinctive edge that you’ve been looking for!
COCONUT AMINOS
For a tasty change of pace from soy sauce, try coconut aminos, a salty-sweet condiment with a buttery finish. This sauce rose to popularity through the paleo diet. The sauce is made from "sap" (actually coconut-blossom nectar) from coconut palms. The sap is fermented and then blended with sea salt. Coconut aminos has 73 percent less sodium than soy sauce, and for people with allergies or food sensitivities, it's a soy- and gluten-free way to add a hit of umami to dishes. Unlike soy sauce, the flavor of coconut aminos is slightly sweet (think: thinner teriyaki sauce). While it's not a perfect swap for soy sauce, this sauce is still a natural to incorporate into salad dressings, dipping sauces and tofu or steak marinades.
CHILLI SAUCE
Almost every Asian menu boasts a variety of chili sauces with popular ones being sriracha and chili-sauce. They’re all slightly different versions of the common concept of grinding chilis into a paste and adding additional flavor from vinegar, sugar and garlic. Sriracha is used world over on everything from noodles to pizza toppings! You can use chili sauces on just about anything; from your favorite proteins to a dipping sauce for dumplings and spring rolls! You can also use a drop or two to kick up the flavor of chocolate based desserts and drinks!
MISO
Made from fermented soybeans and rice grains, miso paste is a flagship condiment of Asian cuisine and a must-have if you’re looking to concoct that umami flavor. Look for organic brands that use the traditional Japanese techniques for fermentation to get the most nutritional benefits. As a fermented food, miso also provides the gut with beneficial bacteria. Miso can either be white in color with a sweet fruity flavor, or a dark brown, reddish color for its more salty, earthy uses. Mixed with some brown sugar and garlic, red miso paste can also be used to make a delicious barbecue sauce, or simply whisked into salad dressings or into soup.
RICE VINEGAR
Originating in Japan, this clear or yellow sauce is made from fermented rice. It is essential for the preparation of sushi and imparting a slightly sweeter flavor in comparison to other vinegars. It’s relatively low acidity level makes it mild enough to be used with raw vegetables or as a dipping sauce. This vinegar is great for stir-fries and fresh green salads.
MIRIN
A true miracle for imparting that little extra something to dishes! One of the most frequently used condiment in Asian Cuisine, mirin is a rice wine that has a lower alcohol content and higher sweetness quotient than other rice wines like sake or even vinegar. It has a light golden color and thick consistency; the sweet flavor helps it combine well with other savory sauces like soy or tamari to create miraculously complex flavors and also tone down dishes with a sharp fishy or gamey taste. It is also a great substitute for cooking sherry!
TOASTED SESAME OIL
The toasting process of sesame seeds builds intense flavor to this oil. Toasted sesame oil is better for finishing than cooking and has a lower smoke point than regular sesame oil. You can use toasted sesame oil for finishing roasted vegetables or mixing into a salad dressing. Hit some pan-fried noodles with some, after using regular sesame oil in the pan. The rule, generally speaking, is this: Start with regular sesame oil, and finish with toasted sesame oil. Your grilled vegetables will be more flavorful, your noodle soups more aromatic, and your cabbage slaws will be more exciting!
A Perfect Lo Mein Recipe
Ingredients:
1 packet noodles 8 oz *soba or udon are good
2 cloves garlic, chopped
2 cups cremini mushrooms, chopped
1 tbsp coconut oil
1 red bell pepper, sliced thin
2 carrots, julienned or grated
1/2 cup red cabbage, shredded
2 green onions, chopped
1/3 cup cilantro, chopped
1/4 cup coconut aminos
2 tbsp toasted sesame oil
1 tbsp rice vinegar
2 tsp maple syrup
1 tsp ginger grated
1/4 tsp siracha or more to taste
Directions:
Start by preparing your sauce and cooking your noodles. In a small bowl combine tamari, sesame oil, rice vinegar, maple syrup, grated ginger and siracha. Whisk together and place to the side
Bring a pot of water to boil and add noodles, cook for 2-4 minutes, or as directed on package until just al dente. Strain and rinse with cold water
In a deep skillet add garlic, mushrooms and coconut oil. Cook on medium heat for 10 mins, until softened. Thinly slice bell pepper and cut carrots julienne style with a mandoline (alternatively, grate carrots with a box grater). Add bell pepper, carrots and cabbage to skillet and cook until slightly wilted (5-10 minutes)
Add noodles to the skillet and pour in sauce. Toss everything to combine. Serve in bowls sprinkled with green onion and cilantro to top!