u/CowabungaShaman

Folks, I come with a question.

I bought a tin of S&B Oriental Hot Mustard powder the other day, mixed together two teaspoons of powder with three teaspoons of cold water, let it sit while I prepared the eggrolls. Consistency of the final product was pleasing, the mustard burn was excellent (cleared my sinuses in a hurry), but the flavor was downright unpalatable. I could tell it was in the vague ballpark of “correct” but it just wasn’t hitting the “tasty” mark. So my recipe needs adjustment.

I bought a bottle of unsweetened rice wine, and a bottle of Mirin. My next attempt will be equal parts mustard and Mirin. Any additional suggestions? I want it sweeter and preferably retain the pain. Thank you for your consideration!