Japanese Fish Steaks With Sake And Mushrooms Recipes

SHIITAKE JAPANESE STYLE

Steps:

• Clean the mushroom caps and remove stems. In a saucepan, combine the sake, soy sauce, mirin, and sugar and bring to a boil. Reduce to a simmer and add the mushrooms. Simmer for 7 minutes. Remove mushrooms and use in a salad immediately, or cool and use later with grilled meats.

STEAKS WITH MUSHROOMS

Steps:

• Rub both sides of steaks with salt and pepper. In a large skillet, cook steaks in butter until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm. , In the same skillet, saute mushrooms until tender. Serve with steaks.

SAKE MARINATED JAPANESE MUSHROOMS

Steps:

• Place the sake, soy sauce, sugar, vinegar and salt in a small saucepan and simmer for about 5 minutes.
• Allow to cool thoroughly.
• Combine the cooled marinade with the whole mushrooms and let them marinade overnight.
• When ready to serve the mushrooms, drain them and discard the marinade.
• Garnish with the scallions.

JAPANESE SESAME STEAK SAUCE

Steps:

• Whisk the tahini, soy sauce, mayonnaise, garlic, ginger, and paprika together in a bowl. Gradually stir the water into the mixture until you reach a desired consistency. Refrigerate until ready to use.

JAPANESE FISH STEAKS WITH SAKE AND MUSHROOMS

Steps:

• Preheat oven to 350 degrees. Fold a large piece of aluminum foil in half and place fish steak, shrimp, oysters, mushrooms and onions in the foil. Crimp the edges to make a shallow pool. Add sake and soy sauce. Soy sauce measurements are approximate, you can change them to taste. Fold over foil to make a tent and bake for 20 min for a one inch thick steak, 25-28 min for thicker cuts of fish. Discard the green onion. Gently lift fish out of foil and place on plate with mushrooms. Drizzle soy and sake liquid over fish and mushrooms. Serve with a salad and ginger dressing and mango sorbet.