How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace
1 tablespoon hot water
1 tablespoon Chinese chili sauce
1 teaspoon unseasoned Japanese rice vinegar
1/2 teaspoon sugar
2 tablespoons unseasoned Japanese rice vinegar
1 tablespoon plus 1 teaspoon minced garlic
1 tablespoon sugar
1 tablespoon (packed) minced fresh ginger
2 tablespoons peanut oil
1/4 teaspoon kosher salt
make the ginger sauce
In a small bowl, combine the water with the chili sauce, vinegar and sugar; stir to dissolve the sugar. Let stand for at least 15 minutes and stir before serving.
In a small bowl, combine the vinegar, garlic and sugar; stir to dissolve the sugar. Let stand for at least 15 minutes and stir before serving.
Put the ginger in a small heatproof bowl. Heat the oil in a small saucepan until it sends up a wisp of smoke, then pour it over the ginger and stir. Stir in the salt. Serve warm or at room temperature.