SSM
The daily marinade and sauce enhancer of Japanese food
If you begin to cook Japanese food relatively often in your home, you will want to always have some SSM on hand. I learned this recipe from my first teacher in Japan and the incredible cookbook author Elizabeth Ando.
Soy - Sake - Mirin
3 - 2- 1 ratio of each
I make it by the tablespoon sometimes and the cup sometimes.
Use to make YUAN-YAKI
Thank you so much for the ratios in recipe! i cant follow recipes normally and this is a perfect way to describe the combination of ingredients, the closest to get a feel how flavours are combined, especially with asian sources which is hit and miss for me since it’s not my natural playground i grew up with … I’ve been enjoying your content, thank you ❤️