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Greasy Chinese at Home from Sake
The other day, my husband ditched me for the day to go play golf out of town with my dad. When it came time to order lunch, I decided to go with Asian food since it's not my husband's favorite so I might as well get it while he's gone. I'm not going to lie, I had never eaten at Sake before because it's pretty dern scary from the outside. It doesn't convey a sense of confidence in their food when you drive by. But the reviews on Yelp were really good and the pictures looked tasty so I went for it. BONUS: you can order and pay online for delivery which for someone whose phone barely works in her apartment is pretty dang awesome. And they deliver diet sodas which for some reason really tickled me that day. I ordered the gyoza, egg rolls, small vegetable fried rice, small vegetable lo mein, and sweet and sour chicken. And I am fully aware that is a massive amount of food for one person for lunch. I love that they offer small sizes of their fried rice and lo mein. It's still a really good amount at only $4.75 each and it lasted me several servings for two days in a row. The food was exactly what you want your local, greasy, Chinese joint to taste like. The vegetable fried rice was exceptionally good. It wasn't greasy at all and had really large chunks of vegetables in it. The only item I didn't care for was the gyoza. It had an unpleasant taste to it and it was pretty tough and rubbery so I ended up throwing those away. My only complaint about Sake was how long my order took to be delivered. When you order and pay online, you choose your delivery time. I chose 11:30 and my food didn't show up until about 12:30. I finally called after waiting half an hour and asked on the status of my order and was told they would call the driver and check, but I never heard back. If I order delivery from them again, I'll just assume it's going to take forever and set my delivery time earlier, but it would be nice if they show up closer to the time you request. The price, ease of ordering, selection (they have a Japanese, Chinese, and sushi menu), and taste makes Sake a restaurant I would eat from again and would recommend. It's nothing fancy, but it's perfectly satisfying Chinese food and it doesn't make you feel like death the next day like a lot of overly greasy Chinese food places can.
How to Make Sake [Fermented Rice Wine]
Disclosure: This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link.
Sakė is a Japanese rice wine that was initially brewed in many parts of Asia before finally settling in Japan as its natural home. The process of making Japanese Sakė is quite intriguing and that is what adds to the magical allure of this drink. Sakė is both a drink and the window into Japan’s rich culture.
The Japanese themselves believe Sakė to be the drink of the Gods and it has an important place in the Shinto belief. In many households, people place small cups of Sakė in front of domestic shrines on festive days. And during weddings, brides and grooms exchange Sakė to symbolize the ‘sealing’ of the marriage.
In its early days, Sakė was not the clear alcoholic beverage (with 15-17% alcohol content) that is produced today. Instead, it was a thick, milky, or yellowish drink reserved for the priests and nobles. In the past two hundred years, Sakė brewing has undergone tremendous changes and has become the Universal drink that is available almost everywhere.
Types of Sake
Ask anyone what they know about Japanese Sakė and the answer will promptly be that ‘it is a type of a rice wine’. The description may be partly true because Sakė itself means a combination of alcohol and rice wine known as Nihonshu.
Depending on the brewing technique and the type of rice that goes into it you have five types of Sakė: the Junmai-shu, Honjozo-shu, Ginjo-shu, Daiginjo-shu, and Namazake.
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Homemade Hibachi Recipes (Japanese Steakhouse and Benihana Copycat Recipes for Hibachi Dinner At Home)
I love making these quick and easy hibachi recipes at home! Tasty Japanese steakhouse-style homemade hibachi dishes are really fast to get on the table for fantastic family hibachi dinners any night of the week!!
If you’re a super-fan of Benihana’s like my family is, you’ll absolutely love each of these recipes too! So give them a try and let me know what your favorites are!
Do you have a Blackstone grill? My lovely husband just unboxed and assembled my new grill and I couldn’t be happier!!
This has got to be the coolest thing ever for better-than-restaurant hibachi grilling! Plus I’m beyond elated to have an outdoor grilling option to save the kitchen from heating up in the summertime.
There’s another bonus to making hibachi dinner at home, as you can skip the hibachi buffet prices. Everything you need to make an entire hibachi menu is right here!
My fixation with Benihana recipes hit an all-time high when they had their recipes listed on the Benihana website. Quite a few of these recipes that I share here are the real deal authentic recipes, just as shared online in the early 2000s. Enjoy!!
How Do Sake and Cooking Sake Differ?
Sake and sake that is used for cooking (referred to as cooking sake) are both produced similarly, with the exception that cooking sake tends to utilize rice that has a higher polishing ratio, or one that is polished less so that it has a bolder, rice flavor. Cooking sake often has a lower alcohol content and it has the added ingredient of salt.
While both drinking quality sake and cooking sake may be used as an ingredient for cooking, I recommend using a sake with a decent quality flavor (in other words simply don't use the cheapest drinking sake), so that it imparts good flavor to food.
Here are some examples of recipes that use sake as an ingredient. Follow links for recipe.
When making sake, the first ingredient to consider is water, which is something we’re all familiar with. The water used for making sake should meet the same requirements that hold for beer: clean, good tasting and chlorine-free. If the water used for sake meets those requirements, minimal mineral adjustment will be necessary (more on that later).
Rice, of course, is the staple food grain for all of Asia. Japan does not, under any circumstances, export their rice, so getting genuine Yamada Nishiki sake rice is out of the question for even the largest of North America’s sake producers. Fortunately, the US grows some excellent quality, hybrid, medium-grain rice. My personal favorite is Kokuho Rose sushi rice, which is grown in California, but any medium-short grain rice you can get your hands on will produce very respectable homemade sake.
Rice for making sake must be milled (polished) in order to remove the husk, germ and bran material. This causes a couple of problems when it comes to making a fermented beverage out of the grain. First, without these parts rice can’t be malted, so how can the yeast get the simple sugars they need to ferment our sake?
The answer is koji. A small portion of the rice used to make sake is incubated with the spores of a very specific strain of mold called Aspergillus oryzae. This mold is known for its ability to create a lot of amylase enzymes — the very enzymes we need to break down our rice starches and make them available for the yeast. Koji will very likely prove to be the most difficult product to find. Asian grocery stores in your area may stock Cold Mountain Rice Koji next to the miso in their refrigerator. If you can’t find that product, you can order koji-kin (koji spores) from Vision Brewing (http://www.visionbrewing.com) and produce your own koji.
The second problem is that polished rice is very poor in the nutrients that yeast need for a healthy fermentation — particularly magnesium and potassium. For this reason, the recipe at the bottom of this article calls for some salts and brewer’s yeast nutrient, which are available at your local homebrew supply store or your local grocery store. These ingredients aren’t required — you can make sake without them — but they’re not expensive and omitting them will slow your fermentation down and alter the flavor of the finished sake.
Then there is the final ingredient: yeast. Wyeast WY3134 Sake #9 is my choice. In fact, it’s the second most commonly used yeast strain by professional sake brewers worldwide. White Labs also produces WLP705 Sake Yeast, which is available each year in September and October. Any neutral white wine yeast is also an acceptable substitute.
Gear Good to Go?
The list of required equipment is surprisingly short, and most of it is probably already in the average homebrewer’s equipment kit. You will need a racking cane, vinyl tubing, airlocks, one-hole stoppers and a plastic bucket fermenter, which are probably already in your inventory. Besides basic homebrewing equipment, you’ll also need a few pieces of very inexpensive specialized equipment:
• A steamer. Multi-tier bamboo steamer baskets are commonly available and dirt cheap. They need to be lined with a layer of cheesecloth to steam rice with them. For even cooking, don’t try to steam more than two tiers of rice at a time.
• One-gallon glass jugs. These will serve as secondary fermenters and clarifying vessels. I suggest having at least four of them to make rotating through them easier.
• A small fruit press. This device, while not required, will make pressing sake from the rice lees later on much easier. If you own one, use it. If you don’t own one, you can get away with using your hands to press the lees in a nylon paint straining bag.
How Sake is Made
The process itself is where homebrewers are tempted to take shortcuts. At first glance it appears very complex, labor intensive, and intimidating. It’s really not that bad! It helps to think of it as all-grain brewing, but with the mash and fermentation happening at the same time over a longer period of time. Like any other complex task, it helps to break things down into steps, and sake has three main steps with only one having a series of sub-steps:
1. Moto. This is a yeast starter. The traditional yamahai moto technique relies on using Lactobacillus bacteria to acidify the mash at this point, which is why pasteurization is important later on. The low pH helps to protect the fermenting sake from spoilage.
2. Moromi The primary fermentation, but to get a complete fermentation the mash needs to be built up in stages, with each stage doubling the total amount of the mash:
a. Hatsuzoe. First addition of koji, water, and rice.
b. Nakazoe. Second addition.
c. Tomezoe. Final addition.
3. Yodan The stabilization step where the nigorizake (cloudy sake) is separated from what’s left of the rice after fermentation is nearly complete. Water can be added to dilute the alcohol content, and the sake can be fined or filtered to clarify.
One final point of sake brewing that needs to be addressed is temperature control. The Japanese have a long tradition of only brewing sake in the winter months, much the same way German brewers used to brew. This is the “kan-zukuri” or “cold brewing” method. With modern refrigeration equipment, keeping to that traditional timetable isn’t strictly necessary, but for the homebrewer on a budget it can help.
Making sake requires frequent stirring, which means an open fermenter, so keeping the fermentation temperature as close to 50 ºF (10 °C) as you can get it during primary fermentation is necessary to keep the sake from becoming too sour from runaway Lactobacillus activity.
Rice needs to be cooked to gelatinize its starch before it can be used to make sake. When dealing with large volumes of rice, steaming is the preferred method of cooking. There are a few reasons for this, but it all boils down to ease of handling. It’s a lot easier to steam a large volume of rice than to simmer it, and the resulting cooked rice kernel is much firmer and less sticky than simmered rice, resulting in clumps that are much easier to break up. Steaming also volatizes and removes a lot of the fats that are still present on the outside of the rice kernel, resulting in a more delicately flavored sake.
The process for steaming rice is fairly straightforward.
1. Wash the rice thoroughly in cold water until the runoff is no longer cloudy.
2. Place the rinsed rice in a large bowl and add enough cold water to cover by about three inches. Place this in the refrigerator to soak for 8 to 12 hours, overnight is fine. During this time the rice will soak up the water that will actually cook it during steaming, so it’s important to get the right amount of water into the grain. Properly soaked rice is just slightly less than crunchy and breaks up easily, but is not squishy.
3. After soaking, allow the rice to drain in a colander for half an hour while you prepare the rest of your steaming equipment.
4. Place the drained rice in a bamboo steamer lined with cheesecloth (or whatever kind of steamer you own), cover, and steam for 45 minutes. Keep an eye on the water level in the steamer during this long steaming time and add water as required.
Step-by-step: How to Make Sake
Starting with the moto, a basic batch of sake takes about six weeks to complete. There are many steps in the process, so it helps to keep a checklist and a calendar. Here are the basic steps, broken down, for making sake according to the recipe at the end of this story.
1. Prepare 2.5 cups (591 mL) of cold water by adding 0.75 teaspoon of yeast nutrient and a pinch of epsom salt. Stir until dissolved, then add 0.5 cup of koji. Cover the container and store it in the refrigerator overnight.
2. Meanwhile, rinse 1.5 cups of rice and cover with 2 to 3 inches of water. Place this next to the koji in your refrigerator and allow to soak overnight as well.
3. The following morning, drain and steam the soaked rice. After steaming, de-pan and mix the hot rice with the chilled koji and water mixture in your sanitized fermenter, using your clean hands (yes, your hands are the best tool for the job here) to mix and make sure all the rice clumps are broken up. The temperature of the mixture will fall to the 75–80 ºF (24–27 °C) range. Allow this mixture to remain at an ambient room temperature of around 70 ºF (21 °C) for two days, stirring twice a day with a sanitized spoon. Over the next 48 hours the koji will work its magic and the rice will almost completely liquefy.
4. After the two days have gone by, cool the rice and koji mash down to as close to 50 ºF (10 °C) as you can get it, then pitch the sake yeast. Hold the mash at this cool temperature for the next 12 hours.
5. Once the 12 hours have gone by, it’s time to allow the temperature to come back up to the 70 ºF (21 °C) range so the starter’s fermentation can carry out as quickly as possible. Stir the mash with a sanitized spoon twice a day for the next three days, then once a day for three days after that.
6. The basic fermentation of the moto is completed after nine days. The temperature should again be lowered to 50 ºF (10 °C) and the moto allowed to rest for another five days. After those five days pass, the moto becomes ready for the moromi build up.
In order to ensure a complete fermentation, it’s best not to add all of the rice and koji at once. Just like syruping a wine, gradually adding the fermentables coaxes the yeast into going above and beyond their usual alcohol tolerance. Rice, koji, and water are added three times over a period of four days.
1. The first addition of rice will be 2.5 cups, which needs to be rinsed and covered with water to soak twelve hours before you plan to steam it. While you’re rinsing the rice, stir 1 cup of koji into the moto.
2. The next morning, steam the rice for this addition. While steaming, dissolve 1.25 teaspoon of Morton salt substitute in a little warm water (this is the only time you will need to do this), then add enough cold water to make a total of 2.75 cups (651 mL). Place this in the refrigerator to chill until the rice is done.
3. After the rice is finished steaming, de-pan it and mix with the chilled water from step two. Use your clean hands to break up all the clumps and then, when the temperature of the rice drops below 85 ºF (29 °C), mix it into the moto. The temperature of the moromi mash should settle somewhere in the 70–74 ºF (21–23 °C) range. Keep the mash at room temperature and stir every 2 hours for the next 12 hours, then twice a day for the next 36 hours.
1. On the evening of the day after you started the hatsuzoe step, prepare 6 cups of rice for steaming. At the same time, stir 1.5 cups of koji into the moromi mash.
2. Steam the rice the next morning as usual, then de-pan and add 8.75 cups of well-chilled water. Mix well and, as before, add it to the moromi when the rice is sufficiently cool.
1. Immediately following step two of nakazoe, allow the moromi to rest at room temperture for twelve hours, then stir in all of the remaining koji (20 ounces). Afterward, wash and soak all of the remaining 5 pounds of rice for the final addition.
2. The following morning, drain and steam the soaked rice. Work in batches if necessary, this is a lot of rice for even the most ambitious of steamers. The freshly steamed rice will need to be mixed with 1 gallon plus 1 cup (237 mL) of cold water before being added into the moromi.
3. Let the moromi, now at nearly 4 gallons (15 L) volume, rest overnight at room temperature. You can observe the odori or “dancing ferment,” which is sake’s version of the high kräusen that homebrewers are familiar with.
Now that the moromi is built up and fermentation is well underway, it’s time to get the temperature down. Move the fermenter to a location that will maintain it at as close to 50 ºF (10 °C) as possible and allow it to ferment undisturbed for the next three weeks.
As the fermentation nears its close, it wouldn’t be a bad idea to keep an eye on the specific gravity. Once the gravity has dropped below 1.000, it is time to separate the sake from the rice lees (called kasu). Use a racking cane to siphon the cloudy nigorizake out from under the floating cap of kasu and into sanitized one gallon glass jugs until you can’t draw off any more liquid. Things will tend to clog up here, and that’s okay, you can just pour the remaining liquid and kasu into a nylon straining bag and use either your hands or a small fruit press to extract as much sake from it as you can. Aeration isn’t a huge concern here because there is still a little bit of active fermentation going on to help clean things up, but do try to keep things sanitary and splashing to a minimum.
Secondary, Clarifying, Maturing and Packaging
You should now have about three gallons of milky white nigorizake with an alcohol content somewhere between 18% and 22% by volume. Put stoppers and airlocks on the secondary fermenters and keep them at 50 °F (10 °C) so they can finish fermenting. In a couple weeks the cloudy rice particles will settle into a fluffy white layer of sediment on the bottom of each jug and you can just siphon the clear sake off into another sanitized vessel.
At this point in the process, you will have pale yellow sake that is no longer milky, but can’t quite be called clear. To render it brilliantly clear (and largely colorless), commercial sake producers use activated charcoal filters. For homebrewers, take a page from the winemaking book instead: bentonite. Used in a ratio of 1⁄2 teaspoon per gallon (3.8 L), bentonite finings will remove most of the haze from homebrewed sake in a matter of days.
To use bentonite, start with 8 fluid ounces (237 mL) of very hot water and slowly whisk in 1.5 teaspoons of granular bentonite. Once it has become a smooth slurry, divide it evenly between your containers of hazy sake, cap, and gently shake to distribute. In about three days, all of the bentonite will have settled out, taking almost all of the haze particles with it.
While you’re at it, there’s no reason why you can’t stabilize the sake by pasteurizing it immediately after adding the finings. It’s very easy to do. Place your jug of sake in a pot large enough to hold it plus a water bath, then add enough tepid (to avoid shocking the glass) water to come up to the shoulder of the jug (or the pot if the jug is much taller than the pot). Place a thermometer down the neck of the vessel and apply heat. Watch the thermometer carefully, and when it reaches 140 ºF (60 °C), remove the sake from the water bath, take out the thermometer, and cap the sake tightly. Allow the pasteurized sake to cool completely before refrigerating.
Once pasteurized, you can bulk age sake like this for up to six months before siphoning into smaller bottles and re-pasteurizing. Clarified, double-pasteurized sake has a shelf life of up to a year at room temperature, and considerably longer if kept refrigerated and away from light.
Once you know the technique, where to find the ingredients and have a few pieces of inexpensive equipment, making a batch of sake can be rewarding. Sake Recipe Ingredients
10 lbs. (4.5 kg) short grain white rice
40 oz. (1.13 kg) Cold Mountain Rice Koji (2x 20 oz. tubs)
2 gal. (7.6 L) cold water
0.75 tsp. brewer’s yeast nutrient
1 pinch Epsom salt (magnesium sulfate — MgSO4)
1.25 tsp. Morton Salt Substitute (containing potassium chloride — KCl)
1 pack Wyeast Sake #9 Yeast
How Can You Make Sake at Home?
There are a ton of ways you can make it, but some are more popular than others. We will give you two methods to do this with, both of them will end up as amazing wines, although the recipes are much different.
1. “The perfect rice wine sake recipe”
Don’t let the name fool you. The result will be about the same as others. But it’s one of the most straightforward recipes out there, and even if it’s only your first time making sake, you will be able to do it.
How to make Sake:
Wash the rice sake
First, you need to wash the rice sake. Put it in a strainer if possible, and run tap water on it until the water that is coming out is completely clear. Make sure you don’t miss any parts as a dirty batch of rice can ruin your sake.
Add boiled water
After that, you need to put the rice in a pot and pour boiling water over it. The level of the water should be at least 2-3 centimeters above the rice to make sure everything gets enough moisture and heat. Once you’ve got that done, you need to cover the pot and leave it to sit for 60 minutes.
When the time is up, you need to strain it with a sieve, then steam it. This process is more straightforward than you would think. Take a pot, fill it halfway, and put the filter on top. Cover it (not too tightly) and leave it for 25 minutes. You will likely need to do it in smaller batches to get done with the whole kilogram of rice, but to make the process faster, you can use a steam cooker.
Once the whole batch is done, you will need to try a little bit. It should be mild and slightly sweet. If this description fits it, then you need to cook for another 5-10 minutes, so the rice begins to fall apart slowly. When that happens, you need to cover a tray with a baking sheet and pour the rice on it evenly.
Let it cool, then spread the yeast on it evenly. Once you have got all that done, you need to stir it. Make sure the yeast gets everywhere because if it doesn’t, your sake will be ruined quite quickly.
After that, put the rice in a glass, plastic, or enamel fermentation container. Put it in a dark room where the temperature is around 20-28 °C always. Then leave it for 30 days. Yes, it takes a lot of time, but it will pay off.
When the time is up, you need to strain. Grab a cheesecloth and place it over the rim of the container. Let everything flow out, and once every drip is out of the mixture, change the container you are putting it into. You want a different glass for the sake you press. Hold the cheesecloth and squeeze the rest of the moisture out. That is a different kind of sake.
The first kind is better quality, should be drank cold and fresh.
The second one is meant to drink warm and can be stored for a little while.
2. “The makeshift recipe for the sake”
This one is the best for those who don’t want to measure temperatures and amounts of ingredients. This recipe will be a godsend if you’re going to make sake because “why not?”.
How to make:
Cook the rice, so it becomes smooth and soft. Strain the water accordingly. If you want a sake that has a lower alcohol content, then keep more water in the mixture, if you want more, then strain as much as possible.
Pour it into a container and stir while adding the caster sugar. This can be almost any amount, but make sure that you put at least 5% of the rice’s weight in it in the form of sugar. If you don’t put enough in it, then the fermentation will not be enough, and you will be left with some weird mixture that is not fit for eating or drinking.
Put it in an airtight container and leave for at least a week. If you let it ferment for longer, then it might or might not have a better effect, but most sakes tend to be done after a week. Leaving it for longer will make sure that it is fully prepared, though, so if you have a “better safe than sorry” mentality, then you should let it sit.
The final straining is the same as the “perfect recipe.” Use a cheesecloth and separate the poured and the squeezed sake.
What Can I Substitute for Sake in Recipes?
Sake is Japanese alcohol made from fermented rice. Learn what sake is, how to use it, and what you can use as a substitute for this alcohol Japanese drink.
Sake is a traditional Japanese beverage made from fermented rice. It boasts a slightly sweet flavor and a higher alcohol content than most wines (ABV 15% to 20%). While delicious to sip with a meal, sake is often used in marinades, sauces, soups, and other recipes to add delicate flavor depth and tenderize meats.
However, if you find yourself wanting to make a recipe that calls for sake, but not wanting to run to the store to grab some (or have problems finding sake in your local grocery store or Asian market), a fortified white wine, like dry vermouth, will do the trick.
Eating healthy should still be delicious.
You can also use Chinese rice wine, or dry sherry if the recipe only calls for a small amount (1 to 2 tablespoons) of sake. Or if you want to leave booze out of the equation all together, you can substitute rice wine vinegar mixed with water or white grape juice for the sake at a 1 to 3 part ratio. For example if a recipe calls for 1/4 cup sake, I would substitute 1 tablespoon rice wine vinegar mixed with 3 tablespoons water or juice.
- Gather the ingredients. Cut the ginger into thin slices. Cut the white part of the green onions into halves or thirds. Peel the garlic gloves.
- Sprinkle the ¼ teaspoon of kosher salt evenly on the inner side of the pork belly block and massage gently. 3 Then roll the pork belly block tightly to a log (as depicted). Use kitchen twine to first tightly tie a double knot at the end of the log (the twine should be at least 1 inch from the edge of the log). Then wrap the twine again and tie another knot. Then tightly wrap the kitchen twine around the log, leaving no more than 1 inch (
- Heat 2 tablespoons of vegetable oil in a Dutch oven at medium-high to high heat. 5 Add the entire pork belly log to the pot. Sear one side of the log at a time until all sides are nicely browned (due to the high heat, use a splatter screen to prevent oil from splattering). This step should take about 12 mins.
- Transfer the seared pork log onto a plate. Pour out the oil remaining in the Dutch oven. Keep the heat at medium-high, then add back the pork belly log along with the rest of the ingredients at the same time: ginger slices, green onion parts, whole garlic gloves, 1 cup mirin, 1 cup soy sauce, 1 cup sake, 2 tablespoons of sugar, and about 2 cups of water (if using non-rolled pork belly block, start with 1 cup of water). Mix well. The pork belly log should be at least half immersed in the liquid. If not, add more water until the log is half immersed.
- Cover and watch closely. Once the liquid starts boiling, remove the lid. If foam starts forming, skim off with a mesh skimmer. Turn the heat to medium-low to maintain a simmer. Then put the glass lid 6 on and rotate the meat every 30 minutes or so to allow the log to be evenly cooked in the liquid. Braise the meat for about 2 hours while making sure a simmering state is always maintained.
- When 2 hours is up, turn off the heat. Transfer the Chashu log onto a plate to cool off. Most likely the liquid has been reduced to half or ¼ of the original amount. If there is more than half of the flavor liquid left, raise the heat to high to bring the liquid to a boil. Then leave the Dutch oven uncovered for about 5 minutes to allow the liquid to thicken a bit.
- Once the Chashu log is completely cooled off, it will be much easier to slice. However, it’s best to immerse the Chashu log in the remaining liquid (filter out the solids and solidified fat if possible) and refrigerate them together in a glass container overnight. This further harden the shape of the log and allows more flavors to be absorbed into the meat. The log will also be much easier to slice after being in the fridge overnight.
- For serving, set a broiler to high. Slice the Chashu log into the desired number of slices of no more than ¼ inch (
- Broil the Chashu for 1-2 minutes until the surface is slightly seared. Watch the broiling process closely to prevent burning the Chashu. Alternatively, you can use a propane torch to sear the Chashu.
- Serve the Chashu slices with Japanese Ramen noodles, rice, or make a Japanese Chashu pork sandwich. It will taste great with anything! The remaining Chashu pork can be stored with the liquid for a week in a refrigerator. The liquid can also be used to make ramen eggs or mixed with noodles or rice for added flavor.
Quick and easy Chinese cockles Chiu Chow style
Cockles are sometimes called blood clams because the liquid that the raw (or lightly blanched) bivalves release when opened is dark red. They look similar to clams, except that cockle shells have deep, narrow ridges that radiate out from the hinge.
Cockles aren't that easy to find in fish markets. If you can't get them, substitute small clams.
To clean cockles, start by giving them a good rinse in a colander. Keep them in the colander and prepare two bowls of water: one for washing the cockles, and a second one of salted water (75g [¼ cup and 2tbsp] of sea salt dissolved in 1½ litres [1½ quart] of water) to put the scrubbed cockles into so that they can purge themselves of any mud in the shells.
Use a stiff toothbrush to clean the cockles, occasionally dipping them and the toothbrush into the first bowl of water to rinse away mud (change the water in this bowl whenever it becomes dirty). When each cockle is cleaned, place it into the bowl of salted water. Discard any cockles with broken shells.
Once all the cockles have been cleaned, leave them in the salted water for several hours so they can spit out the mud in the shells. If the water becomes dirty, drain the cockles, rinse out the bowl, then add fresh water and salt in the same amounts as before.
When cooked briefly, cockles often remain tightly closed, unlike clams and mussels, which open when heated. These cockles are blanched for only 30-60 seconds, so they are still basically raw. They should not be eaten by the very young or the very old, or by anyone else with a compromised immune system. And as with all seafood, buy your cockles from a reputable supplier.
Don't be surprised at the use of fish sauce in this recipe - it's a common ingredient in Chiu Chow cuisine. This sauce is also delicious poured over raw shrimp: cut each shrimp down its back and remove the vein, but keep the shells on. Marinate the shrimp for a couple of hours in the fridge.
Tips for Healthy Drinking from a Japanese Sake Journalist
TOKYO, JAPAN, April 8, 2021 /EINPresswire.com/ — The Japanese Guide to Healthy Drinking: Advice from a Sake-Loving Doctor on How Alcohol Can Be Good for You by Kaori Haishi is the title of the English translation of a book originally written in Japanese and published by Nikkei Business Publications, Inc. The English version was issued by UK publisher Little, Brown Book Group in December 2020.
Healthy drinking tips based on the latest medical evidence show how to be free from hangovers and illness！
As an old Japanese proverb puts it, “alcohol tops the list of a hundred medicines,” and those who drink some alcohol will live long lives. Many people who drink, however, care about their health checkup data, such as GGT, neutral fat and uric acid levels, as they age.
Is drinking good or bad for one’s health? It is a well-known fact that too much alcohol increases the risk of cancer and other fatal diseases. We all want enjoy drinking while staying healthy.
In this book, a Japanese sake journalist interviews 25 medical practitioners and experts to discover healthy drinking habits. Recommendations include:
・ Eat “oily food” first to avert hangovers.
・ Drink Japanese sake to ease chronic disease.
・ Eat fermented food to avoid hangovers.
・ The bitterness of beer helps to prevent dementia.
The book guides readers to self-care, clarifies the mechanism of how drinking gives rise to chronic diseases and offers trivia on healthy drinking.
Author Kaori Haishi is an essayist and journalist who focuses on the topic of liquor. She visits sake breweries nationwide, writes columns and makes comments in the media. At the same time, with the idea of “pairing sake and cooking,” she gives lectures, undertakes seminar activities and proposes recipes for sake-based dishes. In 2015, she established the Japan Sake Association, and as a chairman, she works hard to nurture sake professionals.
The supervisor Mr. Shinichi Asabe specializes in liver disease and virology. After graduating from the University of Tokyo School of Medicine, he worked in a variety of hospitals. He also studied at the National Cancer Center Research Institute and the Scripps Research Institute in San Diego, USA. He is currently a member of AbbVie LLC, an American biopharmaceutical company. Mr. Asabe loves wine, sake and beer.
The original Japanese version of the book has sold more than 100,000 copies, and its Manga version and a sequel have been published.
With “Dry January” in the U.K. coming after the English version was published, the book received many positive reviews from media critics, and a related article was printed in the Daily Mail Online.
The book has been published in English, Traditional Chinese and Korean, and contracts have been signed for versions in Simplified Chinese and Thai. In addition, many requests have been received for translation into other languages.
This book is just one of the numerous titles published by Nikkei Business Publications that have crossed borders in translation into other languages. Please contact us for more information on the foreign rights to our uniquely positioned and unmissable books.