SAKE STEAMED CHICKEN WITH GINGER
Steaming chicken by this method tenderizes the meat to a degree that it almost melts in your mouth. The meat is also infused with a succulent wine flavor. Adapted from Harris Salat
Provided by threeovens
Categories Chicken
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large stockpot, place a steamer basket and pour in equal amounts of sake and water, just enough to reach the bottom of the steamer basket; bring to a boil.
- Salt the chicken inside and out and place, breast side up, in the steamer basket; reduce heat to low, cover, and steam chicken until the juices run clear, about 1 to 1 1/2 hours.
- Turn off the heat and let cool for about 20 minutes.
- Meanwhile, prepare the sauce by whisking together the soy sauce, orange juice, rice vinegar, lemon juice, mirin, ginger, and garlic.
- Remove the chicken from the pot and place on a large cutting board; carve and arrange pieces on a serving platter.
- Spoon some of the sauce over the meat, then sprinkle with green onions, and sesame seeds; serve additional sauce on the side.
Nutrition Facts : Calories 674.7, Fat 41.4, SaturatedFat 11.6, Cholesterol 198.4, Sodium 531, Carbohydrate 5.5, Fiber 0.6, Sugar 0.8, Protein 50.9
SAKE-STEAMED CHICKEN WITH GINGER AND SCALLIONS
"Steamed chicken is not the kind of dish that makes my mouth water," Melissa Clark wrote in 2011, when bringing this recipe to The Times. But she made an exception for this dish, inspired by Harris Salat, who helps run the website Japanesefoodreport.com. Here, a full chicken is steamed for about an hour and a half over a mixture of sake and water, leaving it soft and flavorful.
Provided by Melissa Clark
Categories dinner, weekday, main course
Time 2h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place a steamer basket in the bottom of a large stockpot. Pour in equal amounts of sake and water, enough to reach the bottom of the steamer basket. Bring to a boil.
- Generously salt the chicken inside and out; set breast side up in the steamer basket. Reduce the heat to low and cover. Steam the chicken until the juices run clear when pierced with a knife, about 1 to 1 1/2 hours. Turn off the heat and allow to cool for about 20 minutes.
- To prepare the sauce, in a small bowl whisk together the soy sauce, orange juice, rice vinegar, lemon juice, mirin, ginger and garlic.
- Remove the chicken from the pot and place on a large cutting board; carve and set pieces on a platter. Spoon some of the sauce over the meat and sprinkle with scallions and sesame seeds. Serve extra sauce on the side for dipping.
Nutrition Facts : @context http, Calories 741, UnsaturatedFat 27 grams, Carbohydrate 8 grams, Fat 43 grams, Fiber 1 gram, Protein 52 grams, SaturatedFat 12 grams, Sodium 1220 milligrams, Sugar 1 gram, TransFat 0 grams
SAKE-STEAMED CHICKEN AND KABOCHA SQUASH
The secret to juicy, tender, delicately steamed white-meat chicken and squash? Going slow.
Provided by Tadashi Ono
Categories Bon Appétit Chicken Squash Dinner Ginger Chile Pepper Healthy Low Fat Low Cholesterol Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine chiles, sake, and 1 cup water in a pot. Fit with a steamer basket and arrange ginger in basket. Season chicken with salt and place in steamer basket, skin side up; add squash and 2 sliced scallions. Cover pot and steam chicken and squash over medium heat, adding more water by 1/4-cupfuls if needed, until squash is tender and chicken is just cooked through, 16-20 minutes.
- Remove steamer basket from pot and bring liquid to a boil. Cook until flavors are concentrated and liquid thickens, 6-8 minutes (you should have about 3 Tbsp.).
- Slice chicken and arrange on plates with squash. Pour steaming liquid over and top with additional scallions.
SAKE-STEAMED HALIBUT WITH GINGER & CABBAGE
Grace Parisi does it again! :) She steams delicate halibut with cabbage that has been sauteed with ginger and leeks until soft & buttery and a bit spicy. F&W Magazine, March 2009 edition. Healthy and delicious! It is suggested that with an earthy, fragrant dishes like this one are lovely with sake - two good choices are the Otokoyama "Man's Mountain" and the Tamanohikari "Brilliant Jade." One serving: 327 cal,
Provided by Manami
Categories Halibut
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Soak the cauliflower in the ginger juice at room temperature for 1 hour.
- Drain.
- Meanwhile, in each of 2 medium skillets, melt 1 tablespoon of the butter in 1 tablespoon of the oil.
- Divide the cabbage, leeks and fresh ginger between the skillets and season with salt, pepper, & crushed red pepper flakes.
- Cover and cook over low heat, stirring frequently, until softened but not browned, about 8 minutes.
- Divide the sake between the skillets and bring to a boil.
- Add 4 halibut fillets to each skillet and season with salt, pepper & crushed red pepper flakes (if using).
- Cover and cook over high heat until the fish is firm, about 10 minutes.
- Transfer the halibut and vegetables to shallow bowls.
- Garnish with the shaved cauliflower and sliced scallions and serve.
Nutrition Facts : Calories 589.3, Fat 15.9, SaturatedFat 3.4, Cholesterol 138.2, Sodium 250.5, Carbohydrate 11.9, Fiber 3.4, Sugar 5.3, Protein 87.4
SAKE SEA BASS IN PARCHMENT
Provided by Melissa Roberts
Categories Ginger Bake Dinner Bass Sake Healthy Soy Sauce Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F with a baking sheet on bottom rack.
- Stir together sake, soy sauce, ginger, and sugar in a bowl.
- If fish fillets are more than 4 inches long, fold ends under. Put a fish fillet in center of each parchment square and season with 1/4 teaspoon salt (total). Working with 1 portion at a time, sprinkle fish with some of scallions and spoon some of sake mixture over top (hold up 2 corners of parchment to prevent liquid from running off). Gather sides of parchment up over fish to form a pouch, leaving no openings, and tie tightly with string.
- Bake on hot baking sheet until fish is just cooked through, 10 to 12 minutes.
SAKE STEAMED MUSSELS WITH GINGER, MISO AND SPINACH
Make and share this Sake Steamed Mussels With Ginger, Miso and Spinach recipe from Food.com.
Provided by januarybride
Categories Mussels
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large, deep pot, heat the olive oil. Add the shallot, sliced garlic and ginger, season lightly with salt and pepper and cook over high heat, stirring, until the garlic is softened and lightly browned, about 3 minutes.
- Add the mussels and cook, stirring, for 1 minute.
- Add the sake, cover and steam the mussels until they open, about 5 minutes.
- Remove from the heat. Using a slotted spoon, transfer the mussels to 4 deep bowls, discarding any mussels that do not open.
- Add the butter, miso and spinach to the broth, swirling and shaking the pot until the butter melts and the spinach wilts.
- Slowly pour the broth over the mussels, stopping before you reach the grit at the bottom of the pot.
Nutrition Facts : Calories 759.8, Fat 35.9, SaturatedFat 11.2, Cholesterol 157.9, Sodium 1653.4, Carbohydrate 25.9, Fiber 1.3, Sugar 0.8, Protein 56.9
SOY-SAKE SHRIMP WITH GINGER AïOLI
Provided by Joe Dion
Categories Ginger Shellfish Soy Appetizer Marinate Sauté Quick & Easy Seafood Shrimp Spring Summer Soy Sauce Bon Appétit South Carolina Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free
Yield Makes 6 first-course or 4 main-course servings
Number Of Ingredients 11
Steps:
- Combine soy sauce, green onions, 4 tablespoons oil, vinegar, sake, brown sugar, and garlic in 13x9x2-inch glass baking dish; whisk marinade to blend. Add shrimp and toss to coat. Refrigerate at least 30 minutes and up to 1 hour, turning shrimp occasionally.
- Blend mayonnaise and ginger in food processor until smooth. Transfer ginger aioli to small bowl and refrigerate.
- Drain marinade from shrimp into small saucepan; bring to boil. Whisk 2 tablespoons boiled marinade into ginger aioli; reserve remaining boiled marinade.
- Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp; sauté until just opaque in center, about 4 minutes. Mound rice in center of plates. Arrange shrimp around rice; drizzle with ginger aioli. Serve, passing reserved boiled marinade.
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