John Baymore at River Bend Pottery

River Bend Pottery   © 1995 - 2013 All Rights Reserved



Combine the rice vinegar, Mirin, salt, and sugar in a small enameled saucepan over medium heat.  Bring to a boil without a lid.  

Watch out for burning it on the edges of the pan if the heat is set too high.


Cool to room temperature before use.


This dressing can be kept for a pretty long time in a covered container in the refrigerator.









Prepares 2 cups of vinegared rice