Dine out at a Japanese restaurant or an Italian restaurant, and you’ll likely see a menu of “dishwashing ingredients” or “shampooing ingredients” — all of which come in handy for dishes like dumplings, shabu, or nabe-dumplings.
The key to a successful dumpling, for instance, is to add the right amount of soy sauce, or to get the right proportions of sesame oil, rice vinegar, and sugar.
If you’re making the dish yourself, it’s a matter of adding your own dumptruck ingredients.
The dish may be simple — like, say, “sugar-free, gluten-free dumpled rice noodle” — but if you’re adding ingredients from home, there’s a lot to consider.
To get started, find ingredients you might use in your home cooking, and try to find the right ratio of each ingredient.
A recipe will help you determine the right mix of ingredients for a particular dish.
The other way to make a dish is to buy ingredients that are in your pantry, or in the pantry of a friend or relative.
That way, you can have the ingredients in the fridge so you can just throw them out if you don’t want them.
For instance, if you have a few cups of rice vinegar in your freezer, you might add it to the dish you want to make.
Or you could add a bit of water to the rice vinegar — or add sugar to the vinegar — and you can mix the two together to make it a sweetened, but not overly sweet, sauce.
It’s important to be aware of the ratio of ingredients in your dish — even when you don, like, make a salad.
The ratio will affect the overall flavor and texture of the dish, so it’s worth knowing how much water you’ll need.