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Food

11 Ways to Cook With Sake

How to use this Japanese pantry staple

By SAVEUR Editors

July 15, 2016

Nori Maki (Nori Rolls with Japanese Omelette, Shiitake Mushroom, and Halibut) — Perfect for special occasions, these rolls are stuffed with flaky fish, sweet Japanese omelette, plump shiitake mushrooms, tender kampyo, or dried squash, and blanched carrots and mizuna. Get the recipe for Nori Maki »Farideh Sadeghin

Dashi-Braised Chicken with Root Vegetables — Dashi, an enhanced kelp stock with rich umami flavor, is a staple component of Japanese cooking; it has the remarkable effect of accentuating the flavors of anything cooked in it. At the Los Angeles restaurant n/naka, chef Niki Nakayama uses it to braise chicken thighs and root vegetables for a hearty, comforting dish. Get the recipe for Dashi-Braised Chicken with Root Vegetables »Andre Baranowski

Japanese Fried Chicken — Sansho, the Japanese equivalent of Sichuan pepper, adds kick to these sake-and-mirin-marinated wings. A fresh squeeze of lemon brightens them up for serving. Get the recipe for Japanese-Style Chicken Wings »Nicole Franzen

Crispy Pork Belly with Persimmons — Persimmons aren't just for salads and desserts. We also like to cook them in savory dishes, including this crispy pork belly simmered with miso, honey, and sake. Get the recipe for Crispy Pork Belly with Persimmons »Andre Baranowski

Tonkatsu — Cookbook author Amy Thielen combines her Midwestern roots with a Japanese fast-food favorite for this crunchy burger coated in pretzel and panko breading, fried in peanut oil, and topped off with a sweet-savory sauce made from browned butter, ketchup, sake, and a dash of fresh ginger. Get the recipe for Japanese Pretzel Tonkatsu Burger »Matt Taylor-Gross

Sakura Martini — Tokyo native Kenta Goto of Bar Goto in New York City has elevated the once-maligned saketini to a state of floral elegance by mixing Plymouth gin with oak-aged Junmai sake, sweet maraschino liqueur, and salted cherry blossoms. Get the recipe for Sakura Martini »Matt Taylor-Gross

Pineapple and Pork Teriyaki Skewers — Sweet grilled onion and pineapple stand up against rich marinated pork in these easy Hawaiian-inspired skewers. Get the recipe for Pineapple and Pork Teriyaki Skewers »Matt Taylor-Gross

Brown Rice Salad with Avocado — The combination of crunchy peanuts, creamy avocados, and the sweet bite of ginger make for a dish that's full of complex flavors, yet easy to execute. Serve it on its own or with tofu for a vegetarian meal, or add grilled chicken, fish, or shrimp. Get the recipe for Brown Rice Salad with Avocado »Farideh Sadeghin

Japanese New Year's Soup — In Japanese homes on the first day of the year, the dish to eat is ozoni, a good luck soup composed of pink-rimmed fish cake, daikon, carrot, and shiitake mushrooms floating in a rich dashi (kelp and bonito broth) along with mochi, chewy rice cakes, which are oven-toasted until they resemble fire-licked marshmallows. Get the recipe for Japanese New Year's Soup »Ingalls Photography

Braised Sea Bass with Burdock — A quick rinse in boiling water purifies the fish and concentrates its flavor in this dish from New York chef Tadashi Ono. Get the recipe for Braised Sea Bass with Burdock »Ingalls Photography

Hawaiian Fried Chicken (Mochiko Chicken with Ponzu) — The chicken for this Japanese homestyle dish is traditionally coated in mochiko, sweet rice flour, before frying, but cooks at Ethel's Grill in Honolulu, Hawaii, use Japanese potato starch to yield an extra-crispy crust. Get the recipe for Hawaiian Fried Chicken (Mochiko Chicken with Ponzu) »Matt Taylor-Gross

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