Rachel Yang, writers in her new cookbook, My Rice Bowl, about the four flavors you need in your rice bowl. She mentions in the book, “Which is often how we roll.” She is basically referring to the four mother sauces that she serves at her street food, inspired Seattle restaurant, Revel.
Adding these flavors can give you a whole new taste of the traditional rice bowl and you can also learn a lot on how to balance different flavors by adding the right combination.
Here are four sauces which Yang talks about and urges her readers to try them out.
1: NAM PRIK SAUCE
Though we see that Yang talks a lot about Korean flavors and other ingredients, this unique sauce is from Thailand.
It is a blend of fish sauce with lime juice along with salt, funk and acid (lime) to your bowl. Yang says, “Slicing the super-spicy Thai chiles for this dish is about as close to hazing as our kitchens get.”
2: Savory Chili Sauce
One of the simplest yet the most delicious flavor and a must add in your bowl of rice. It is a combination of Korean bean paste, Korean chili paste, water and a pinch of sesame oil.
The sauce has a very spicy taste but Yang recommends to play with bean paste and chili paste combination until you get what your taste buds like. Don’t make it too much spicy.
3: Seasoned Soy Sauce
Yang says, “This sauce has a bit of heat, a bit of citrus, a bit of floral flavor, and—because it’s cut with mirin and sake—a bit less saltiness than straight soy.” She not only sets this on the table for customers to use, but also uses it in lieu of straight soy sauce in recipes. Try the dipping sauce for these wings for a similar seasoned soy sauce effect.”
4: Spicy Dumpling Sauce
The fourth and final flavor to add to your rice bowl is a mix of rice vinegar, chile and aromatics.
Here Yang blends ginger, garlic with rice vinegar and sugar until a smooth Korean chili paste is formed. Then she adds it to the rice, mixes it and this produces a whole new taste.