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Rice vinegar recipes

Wine vinegar made from rice used in Chinese and Japanese cookery. Rice vinegar, whether of the white, red or black variety, tends to have a mild taste and is relatively low in acidity.

FeaturedAll

Crispy fragrant duck with pickled radish salad

by Ching-He Huang
Main course

Yuxiang aubergine with shiitake mushrooms

by Ching-He Huang
Main course

Chicken teriyaki skewers

by Angela Hartnett
Starters & nibbles

Smoked tofu and broccoli Korean-style ram-don (jjapaguri)

by Ching-He Huang
Main course

Mouth-numbing noodles

by Meera Sodha
Main course

Peking-style duck with udon noodle soup

by Ching-He Huang
Main course

Clam udon with dashi

by Elizabeth Allen
Main course

Yaki udon noodles

by Annie Rigg
Main course

General Tso’s tofu with ginger and sesame daikon

by Ching-He Huang
Main course

Leftover stir fry

by Jeremy Pang
Main course

Tea-smoked lamb chops, with miso grilled aubergine (nasu dengaku) and pickled daikon

by Scott Hallsworth
Main course

Thai-style chicken and cucumber salad

by Tom Parker Bowles
Light meals & snacks

Katsu sando

by Angelo Sato
Main course

Ultimate Korean fried chicken with pickled radish

by Judy Joo
Main course

Sticky lamb buns with pickled cucumber relish

by Sabrina Ghayour
Main course

Chinese five-spice spare ribs

by Ken Hom
Main course

Spicy gochujang cauliflower ‘wings’

by Izy Hossack
Main course

Soya mince, kimchi and water chestnut fried rice

by Ching-He Huang
Main course

Eight treasures soup

by Mandy Yin
Light meals & snacks

Steamed sea bass in a fragrant spicy sauce

by Ching-He Huang
Main course

Buddha bowl

by Rhiannon Lambert
Main course

General Tso’s chicken

by Ching-He Huang
Main course

Greens and caramelised tofu with XO sauce

by Anna Jones
Main course

Prawn dim sum

by James Martin
Light meals & snacks
See all recipes using rice vinegar (97)

Other vinegar

Balsamic vinegar

ingredient

Red wine vinegar

ingredient

Sherry vinegar

ingredient

White wine vinegar

ingredient
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