Finadene Recipe

Soy sauce: A salty and savory base that adds depth to the sauce.

White vinegar: Provides acidity and a tangy flavor to balance the soy sauce.

Lemon: Freshly juiced to add a bright, citrusy note.

Onion: Finely chopped to add a bit of crunch and sweetness.

Green onions: Adds a mild onion flavor and a pop of color.

Red chili pepper: Optional, but adds a spicy kick if you like heat.

When preparing finadene, ensure that the onions are finely chopped to allow their flavors to meld seamlessly with the soy sauce and vinegar. This creates a more balanced and harmonious taste. Additionally, if you prefer a spicier kick, consider using a freshly sliced red chili pepper and adjust the quantity to your heat preference.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos provide a slightly sweeter taste and are soy-free.

• white vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a mild acidity that works well in place of white vinegar.

• white vinegar - Substitute with rice vinegar: Rice vinegar has a similar acidity but with a slightly sweeter profile.

• lemon, juiced - Substitute with lime, juiced: Lime juice offers a similar acidity and citrus flavor.

• lemon, juiced - Substitute with white wine vinegar: White wine vinegar provides the necessary acidity with a subtle fruity note.

• small onion, finely chopped - Substitute with shallots, finely chopped: Shallots offer a milder and slightly sweeter flavor.

• small onion, finely chopped - Substitute with red onion, finely chopped: Red onions provide a similar texture with a slightly sharper taste.

• green onions, chopped - Substitute with chives, chopped: Chives offer a mild onion flavor and similar green color.

• green onions, chopped - Substitute with leeks, finely chopped: Leeks provide a subtle onion flavor and similar texture.

• red chili pepper, sliced - Substitute with jalapeño, sliced: Jalapeños offer a similar heat level and can be easily found.

• red chili pepper, sliced - Substitute with crushed red pepper flakes: Crushed red pepper flakes provide a similar heat and can be adjusted to taste.

• To store your finadene, transfer it to an airtight container or a glass jar with a secure lid. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The soy sauce and vinegar in the recipe act as natural preservatives, allowing the finadene to stay fresh for up to a week.
• If you plan to keep it longer, consider freezing. Pour the finadene into ice cube trays, filling each compartment about three-quarters full. This makes it easy to thaw just the amount you need.
• Once the finadene cubes are frozen solid, transfer them to a resealable plastic freezer bag or another airtight container. Label the bag with the date to keep track of its freshness.
• When you're ready to use the frozen finadene, simply take out the desired number of cubes and let them thaw in the refrigerator or at room temperature. You can also speed up the process by placing the cubes in a bowl of warm water.
• For the best flavor, give the finadene a good stir after thawing to ensure all the ingredients are well-mixed. The onions and green onions might lose a bit of their crunch, but the overall taste will remain delicious.
• Avoid refreezing finadene once it has been thawed, as this can affect the texture and flavor. Instead, only thaw what you plan to use within a few days.

• For a quick and easy method, pour the finadene into a small saucepan and heat over low heat. Stir occasionally until it reaches your desired temperature. Be careful not to boil it, as this can alter the flavors.
• If you prefer using a microwave, transfer the finadene to a microwave-safe bowl. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power in 15-second intervals, stirring in between, until warmed through.
• For a more traditional approach, place the finadene in a heatproof bowl and set it over a pot of simmering water (double boiler method). Stir occasionally until it is heated evenly. This gentle method helps maintain the integrity of the flavors.
• If you have a sous-vide machine, you can place the finadene in a vacuum-sealed bag and immerse it in a water bath set to 140°F (60°C). Heat for about 20 minutes or until it reaches the desired temperature. This method ensures even heating without overcooking.
• For a smoky twist, you can reheat the finadene on a grill. Place it in a heatproof dish and set it on the grill over indirect heat. Stir occasionally and heat until it is warmed through, allowing the grill to impart a subtle smoky flavor.

• Mixing bowl: A large bowl used to combine all the ingredients together.

• Whisk: A utensil used to blend the ingredients until they are well combined.

• Knife: A sharp tool used to finely chop the onion, green onions, and red chili pepper.

• Cutting board: A flat surface used to chop the vegetables safely.

• Measuring cups: Tools used to measure the soy sauce and white vinegar accurately.

• Juicer: A tool to extract juice from the lemon efficiently.

• Storage container: A container with a lid to store the finadene in the refrigerator.

Pre-chop ingredients: Chop the onions and chili pepper ahead of time and store them in airtight containers.

Use a citrus juicer: A citrus juicer can quickly extract lemon juice without the mess.

Mix in a jar: Combine all ingredients in a jar with a lid and shake well to mix, saving time on whisking.

Batch preparation: Make a larger batch and store it in the refrigerator, so you have finadene ready for multiple meals.