alt and a tablespoon of Japanese Sake on the meats, knead them
Mix together wasabi, mustard and sake until dry ingredients dissolve; add
ot, add vinegar, soy sauce, sake, mirin, dashi and remaining vegetable
ushrooms, 3 quarts water, stock, sake, mirin, tamari, 1/2 cup
Pour water into a large saucepan. Drop konbu into the water. Bring to a simmer; the water will start sucking in the essence of the konbu. Add soy sauce, mirin, and sake. Simmer, tasting from time to time, about 5 minutes. Remove konbu and let cool completely. Pour into a bottle, seal, and store inside a refrigerator. Use as soon as possible.
inutes. Add 1/2 cup sake; bring to a boil and
njoy.
NOTES:
This recipe is fairly mild in taste
Combine the soy sauce, mirin, sake, sugar, and ginger in a
ut you can also use Japanese white rice. If using white
t with the grated ginger, sake, soy sauce and sesame oil
pork, onions, egg, soy sauce, sake, sesame oil, sugar and pepper
ave released their juices. Add sake and soy sauce. Increase heat
Combine chicken wings, sake, garlic, sesame oil, ginger, dashi,
fter using.
Combine the sake, soy sauce, salt, shiitake water
In a bowl mix together miso, sugar, sake, mirin, sake and egg yolk.
Wash eggplant and cut lengthways in 1cm thick pieces. Sprinkle with salt and leave 1/2 hour. Rinse, pat dry then brush with a little veg oil on both sides.
Either BBQ, grill or panfry eggplant until soft.
Spread one side with miso mix, and sprinkle with sesame seeds. Grill for a few minutes until the miso bubbles on top.
Serve, garnished with a little julienned spring onion greens.
Combine daikon radish, soy sauce, sake, sesame oil, ginger, garlic, and mirin in a large bowl. Add sliced pork; let marinate for 5 minutes.
Heat vegetable oil in a wok or large skillet over medium heat. Add onion; cook and stir until softened, 3 to 5 minutes. Remove pork from marinade and add to the wok; cook and stir until evenly browned, 3 to 5 minutes. Pour in remaining marinade; cover and cook until bubbling, about 5 minutes. Season with salt and black pepper.
Heat a skillet over medium heat; cook and stir beef until cooked through, 5 to 7 minutes. Add ginger and stir well. Stir soy sauce, sake, mirin, and sugar into beef mixture; bring to a boil and cook for 1 minute more.
up miso, 1/4 cup sake, and mirin together in a
se it, look for the Japanese type in Oriental shops.
Combine grated carrots, celery, onion, and ginger into a large bowl. Stir in sake, soy sauce, mirin, vinegar, orange juice, vegetable oil, lemon juice, sugar, and sesame oil until well combined. Let sit for 1 hour.
Refrigerate dressing until flavors combine, about 2 hours.