"Ask Beau" October 2006
This month's "Ask Beau" came to me in the form of an email from a friend of True Sake who tried cooking with sake. I get a zillion emails from folks wanting some great sake-driven food recipes that they can try at home. Of course they can buy my book and create some amazing dishes or they can try this one from Michelle M who writes:
|Hi Beau,I just wanted to drop you a line to let you know that I experimented in cooking with sake....and the outcome was fabulous! I had an unfinished bottle of sake and used it in lieu of white wine. (Please don't judge me...this was an unusual event...I had opened the bottle to share with my mother over dinner a couple of nights before; she is a light weight, and I'm self-conscious about getting my sake-buzz on in front of her.)The flavor was amazing. I was sautéing sliced Portobello mushrooms with a little garlic and butter to serve over a beautiful New York steak. I would typically add white wine to the sauté once the mushrooms had cooked down, but I instead decided on the Sake. I added about 3/4 cup of Shiratake Ginjo 'Jozen Mizunogotoshi', which was a nice dry, crisp, but flavorful libation to the sautéed mushrooms and allowed it to simmer and reduce for about 5-10 minutes. Beau, seriously, they were the BEST mushrooms I'd ever had. The Sake was a huge improvement over the wine.
You MUST try!
Michele M. (Sake Freak in Training)
Please send your sake specific questions to askbeau2 @ truesake.com. (This address is not for general questions and I only review the questions once per month. All correspondence should use info @ truesake.com.)