Sake
Sake, saké , or saki, also referred to as Japanese rice wine, is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran.
Identity
Identity
General reference for identifying sake.
Sake, saké , or saki, also referred to as Japanese rice wine, is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran.
Used In Recipes
Gyoza (Japanese Potstickers)
GyozaGyoza (Japanese Potstickers)Medium
- 2 tsp sake ((to remove the pork‘s gamey taste; optional))
Honey Soy Chicken
Honey Soy ChickenHoney Soy ChickenMedium
- 2 Tbsp sake ((or dry white wine (e.g., sauvignon blanc and pinot grigio), dry sherry, or Chinese rice wine))
Japanese Salted Salmon (Shiozake)
Japanese Salted SalmonJapanese Salted Salmon (Shiozake)Medium
- 1–2 Tbsp sake
Karaage (Japanese Fried Chicken)
KaraageKaraage (Japanese Fried Chicken)Medium
- ½ Tbsp sake ((or substitute dry sherry, Chinese rice wine, or skip it))
Salmon in Foil
Salmon In FoilSalmon in FoilMedium
- 1 Tbsp sake ((divided; or use a dry white wine like sauvignon blanc))
Soboro Don (Ground Chicken Bowl)
Soboro DonSoboro Don (Ground Chicken Bowl)Medium
- 1 Tbsp sake ((see Notes))
Zaru Soba (Cold Soba with Dipping Sauce)
Zaru SobaZaru Soba (Cold Soba with Dipping Sauce)Medium
- ¼ cup sake