11 Ways to Cook With Sake

How to use this Japanese pantry staple

By | Published Jul 15, 2016 4:00 PM

Nori Maki (Nori Rolls with Japanese Omelette, Shiitake Mushroom, and Halibut)
Nori Maki (Nori Rolls with Japanese Omelette, Shiitake Mushroom, and Halibut) 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 »

Japanese-Style Chicken Wings

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 »

Crispy Pork Belly with Persimmons

Crispy Pork Belly with Persimmons
Japanese comfort food meets the all-American burger. Get the recipe for Japanese Pretzel Tonkatsu Burger

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 the Sakura Martini »

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 »

Brown Rice Salad with Avocado

Brown Rice Salad with Avocado

Japanese New Year’s Soup

Japanese New Year’s Soup

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.

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) »

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