sriracha chili sauce

esperanza
Bento-ing from: modena › Italy
Joined: 4 Jan 2010
User offline. Last seen 2 years 31 weeks ago.

I bought some sriracha chili suce but I do not know how to "use" it. Actually, I do not even know if it is something suitable for japanese dishes... any suggestions?

____________________________________

Noi siamo usciti fore
del maggior corpo al ciel ch'è pura luce:

luce intellettüal, piena d'amore;
amor di vero ben, pien di letizia;
letizia che trascende ogne dolzore.

Comment viewing options

Select your preferred way to display the comments and click "Save settings" to activate your changes.
maki
admin
Bento-ing from: somewhere › France
Joined: 24 Jan 2007
User offline. Last seen 2 weeks 5 days ago.
Re: sriracha chili sauce

Sriracha is not a Japanese condiment actually, it's from Thailand. See the Wikipedia article about it So it's not used in Japanese cooking really. That doesnt mean you can't use it for bentos - use as you would a hot sauce or ketchup, but try just a little at first since it is quite spicy!

____________________________________

The Big Onigiri.

- Wherever you go, there you are. -

Loretta
Moderator
Bento-ing from: London › UK
Joined: 4 Mar 2009
User offline. Last seen 1 year 4 weeks ago.
Re: sriracha chili sauce

My husband is a big fan of this sauce and has used it in pretty much everything EXCEPT Japanese dishes.
He finds it works well as a garlic substitute, either for when we've run out or when he can't be bothered to peel and slice it as garlic can be regarded as the predominant flavour - I'm afraid to admit that he adds it to tomato sauces for Italian style pasta dishes as it gives a quick and easy Arrabiata style kick to them.
You might like to try it as a substitute for a Gochujang based Bibimbap sauce.
There are tons of recipes and ideas for Bibimbap and Bibimbap toppings on the web, this vegan version is a starter: http://www.fatfreevegan.com/grains/1043.shtml
but you can use some of the Japanese recipes on this website like
http://www.justhungry.com/sweet-and-sour-cucumber-and-wakame-pickles
http://justbento.com/handbook/recipes-side-dishes-and-space-fillers/easy...
and
http://justbento.com/handbook/recipes-sides-and-fillers/blanched-spinach...
as Bibimbap style rice toppings.
That would be my suggestion for eating 'Japanese' foods with Sriracha.

esperanza
Bento-ing from: modena › Italy
Joined: 4 Jan 2010
User offline. Last seen 2 years 31 weeks ago.
Re: sriracha chili sauce

thank you for the suggestions! I will try sriracha as a gochujang substitute, as I don't have it...

another_amanda
Bento-ing from: › USA
Joined: 12 Aug 2009
User offline. Last seen 2 years 48 weeks ago.
Re: sriracha chili sauce

Sriracha would be a great topping for bibimbap! If you're substituting it for gochujang in other dishes, you may need some adjusting to match the heat levels. If it's added for flavor at the end then you're probably fine, but if it's a major component of the sauce, like with dak bokkeum tang, you'll probably need to play with the recipes.

(It's been a long time since I used sriracha, but I remember it being really spicy, while the gochujang I can find is comparatively mild. Maybe someone here has experience with substitutions?)

Loretta
Moderator
Bento-ing from: London › UK
Joined: 4 Mar 2009
User offline. Last seen 1 year 4 weeks ago.
Re: sriracha chili sauce
another_amanda wrote:

(It's been a long time since I used sriracha, but I remember it being really spicy, while the gochujang I can find is comparatively mild. Maybe someone here has experience with substitutions?)

I'd agree that sriracha is spicier than the readymade bibimbap sauces I've tried and there's a lot more garlic, I think you need to really like the heat kick of the sriracha for the substitution to work. But it could be that the sriracha I know is less spicy than what you've tasted.

Interestingly (to me, anyway) the sriracha that is ubiquitous in North America - with a Rooster on the front - is rather different to the one I see most in London - which has a flying goose symbol.
There's a thorough taste comparison here:
http://hotsaucedaily.com/2009/01/05/flying-goose-sriracha-sauce-part-2/
It suggests that the UK sourced sauce (Flying Goose) is perhaps better as an alternative bibimbap topping than the US made Rooster sauce as it is sweeter. And I agree with the article about the depth of flavour, a little goes a long way - you don't have to add that much!
More about the US sauce here
http://www.nytimes.com/2009/05/20/dining/20united.html
I really enjoyed this article, I wouldn't have known about it if esperanza hadn't asked about sriracha.

What's on the front of your bottle, esperanza?

marnen
Bento-ing from: Albany › New York › USA
Joined: 11 Jun 2009
User offline. Last seen 2 years 28 weeks ago.
Re: sriracha chili sauce

I once threw together bibimbab and didn't have time to go buy gochujang. I made a nearly perfect substitute from very dark miso (I think it had brown rice in it), sriracha, and a little sugar and water.

____________________________________

Marnen Laibow-Koser
Composer / Web developer

Folly
Bento-ing from: San Francisco
Joined: 5 Jul 2009
User offline. Last seen 1 year 22 weeks ago.
Re: sriracha chili sauce

One of our local Japanese supermarkets mixes sriracha with mayonnaise and drizzles it over a sashimi bento.

esperanza
Bento-ing from: modena › Italy
Joined: 4 Jan 2010
User offline. Last seen 2 years 31 weeks ago.
Re: sriracha chili sauce

on the front of my bottle there is a peakock or phoenix and it says "sriracha hot chili sauce phoenix, tuong ot cay con phung"... I don't know what kind of sriracha it is :-)

Loretta
Moderator
Bento-ing from: London › UK
Joined: 4 Mar 2009
User offline. Last seen 1 year 4 weeks ago.
Re: sriracha chili sauce
esperanza wrote:

on the front of my bottle there is a peakock or phoenix and it says "sriracha hot chili sauce phoenix, tuong ot cay con phung"... I don't know what kind of sriracha it is :-)

Tuong ot seems to be hot sauce in Vietnamese

We may be discussing sauces made in three countries - flying goose from Thailand (although it does get used in many of London's Vietnamese restaurants), cock brand, sorry should have said Rooster brand,(I'm sure Freud would have had something to say about that!) from the USA and this Pheonix brand from Vietnam
http://www.ld-enterprise.com/images/sriracha_pic3.gif

I've no idea how it compares in heat or sweetness to the others though... you'll have to let us know!

Folly
Bento-ing from: San Francisco
Joined: 5 Jul 2009
User offline. Last seen 1 year 22 weeks ago.
Re: sriracha chili sauce

We're buying Huy Fong sriracha, which I call "the rooster sauce" because of the rooster prominently displayed on the front.

"Huy Fong is made in California by a Vietnamese immigrant, David Tran, and is the U.S. favorite" - from an article by New York Journal reporter Kara Newman

"Andrew Knowlton, restaurant editor at Bon Appétit magazine, predicts sriracha will be one of the biggest food trends of 2010!"

esperanza
Bento-ing from: modena › Italy
Joined: 4 Jan 2010
User offline. Last seen 2 years 31 weeks ago.
Re: sriracha chili sauce

today I tried sriracha on some plain tofu (I was in a hurry...) and OMG it is spicy!I have to figure out different way of using it ;-) But it didn't taste so much like garlic... by the way, I found this recipe for a gochuchang substitute: do you think it could work? http://blog.fatfreevegan.com/2006/02/vegan-bibimbab.html

Loretta
Moderator
Bento-ing from: London › UK
Joined: 4 Mar 2009
User offline. Last seen 1 year 4 weeks ago.
Re: sriracha chili sauce
esperanza wrote:

today I tried sriracha on some plain tofu (I was in a hurry...) and OMG it is spicy!I have to figure out different way of using it ;-) But it didn't taste so much like garlic... by the way, I found this recipe for a gochuchang substitute: do you think it could work? http://blog.fatfreevegan.com/2006/02/vegan-bibimbab.html

Personally, I'd blend a little of the sriracha with the miso rather than add cayenne pepper, paprika and sugar - although a little extra sugar may tame the chili taste.
I don't use plain gochujang on bibimbap, but a readymade bibimbap sauce. I've replicated this sauce for myself by adding rice vinegar, grated garlic, sugar and sesame oil to gochujang and blending it all together. The sriracha includes (probably) all of these except the sesame oil. Perhaps you could try a few drops of sesame oil to a miso and sriracha blend and see how that goes.
Gochujang and miso blend very well together, I have to admit I've yet to try blending miso and sriracha. I'd try it now if I could, unfortunately we've run out at home... sorry!

Stephanie
Bento-ing from: San Lorenzo › California › USA
Joined: 15 Jan 2009
User offline. Last seen 4 years 10 weeks ago.
Re: sriracha chili sauce

When I have to cut down the spice (when my husband or other people are going to be eating what I cook) I mix sriracha with some soy sauce and lime juice. It is one of my favorite marinades/dipping sauces for just about anything.

another_amanda
Bento-ing from: › USA
Joined: 12 Aug 2009
User offline. Last seen 2 years 48 weeks ago.
Re: sriracha chili sauce

I think this would work nicely. You could substitute the sriracha for the cayenne and paprika like Loretta suggested. I would recommend keeping the sugar in the recipe, and perhaps adding a few drops of sesame oil if you think the sauce needs more complexity. I'll have to try this too!

Folly
Bento-ing from: San Francisco
Joined: 5 Jul 2009
User offline. Last seen 1 year 22 weeks ago.
Re: sriracha chili sauce

Just noticed that the sriracha lining the neck/shoulder of the bottle has turned a lighter color than the rest of the sauce. Does this mean that sauce is going off? Should I toss it and get a fresh bottle?

Tasting it wouldn't help because this is my hubby's bottle and I find it too hot for my delicate taste buds. I mentioned the color difference to him, but since he has an iron stomach, he thinks that anything that isn't growing blue fuzz is still fresh.

Loretta
Moderator
Bento-ing from: London › UK
Joined: 4 Mar 2009
User offline. Last seen 1 year 4 weeks ago.
Re: sriracha chili sauce
Folly wrote:

Just noticed that the sriracha lining the neck/shoulder of the bottle has turned a lighter color than the rest of the sauce. Does this mean that sauce is going off? Should I toss it and get a fresh bottle?

Lighter than this:
http://2.bp.blogspot.com/_86CXY9iVCno/Sgi5WhMZPuI/AAAAAAAACSk/o5DxrrkA72...
?

If not noticeably lighter than the lightening shown, then just do what the bottle says and shake well before using.
If the lighter colour is more 'disturbing' than that in the photo then disregard this advice (my husband says he's never seen this sauce actually discolour, if it did, he'd chuck it out)

Folly
Bento-ing from: San Francisco
Joined: 5 Jul 2009
User offline. Last seen 1 year 22 weeks ago.
Re: sriracha chili sauce

Yes, the color is way lighter than the photo. In fact, it looks a little gray to me. .... That's it. Out it goes!

bronwyncarlisle
Moderator
Bento-ing from: Dunedin › New Zealand
Joined: 12 Jan 2009
User offline. Last seen 1 year 24 weeks ago.
Re: sriracha chili sauce

I can't imagine that any bacteria could possibly survive in sriracha sauce! It's a suspension of solid bits in liquid and they can settle out, so I'd just do what Loretta says and shake it.

____________________________________

Bronwyn

My blog is Food and Shoes

Pat
Re: sriracha chili sauce

The only thing I use sriracha for is spicy tuna handroll. I learned this from watching the sushi chef at I place I used to frequent (I stopped going after I learned the secret...haha!) Mix chopped up raw tuna with a little mayo to coat them, then add sriracha and hot sesame oil. Add a little at a time and keep tasting. After a few trials, you'll know your formula. Other than that, you can use the sauce on omelet and rice.

Feather Qwill
Re: sriracha chili sauce

I use it mostly in sauces - spaghetti, stir-fry, whatever nameless dish that uses a cornstarch-based sauce I throw together with what's on hand, etc. I also mix a bit in with quinoa (before cooking, not after.) I've been thinking about trying it in fried rice, too.

If you taste your sauce and it's too hot, just let it cook a while longer.

What I really like about it is that it has a flavour, not just heat.

Post new comment

The content of this field is kept private and will not be shown publicly.

New forum activity since your last visit

TitleAuthorAnswersLast Postsort icon
Sesame salad dressing Supertaster951 weeks 2 days ago
Authentic paella? maki101 year 2 days ago
IMPORTANT: If you have a blog on JustBento... maki21 year 2 weeks ago
Shiso - uses for this herb Loretta01 year 5 weeks ago
Fuki (Japanese Butterbur) Tsukemono Recipes kumo51 year 5 weeks ago