Using ingredient sake

Assorted Vegetables

• 10 1/2 soybean sprouts
• 7 fiddlehead
• 2 mirin
• 130 gr daikon radish
• 45 gr carrot
• 45 ml sesame oil
• 30 ml soy sauce
• 16 ml vinegar
• 10 gr sesame seeds (ground)
• 10 gr sake

Boiled Danish Squash With Ground Beef

• 2 ginger (pieces fresh)
• 1 danish squash
• 230 gr beef (ground)
• 60 ml soy sauce
• 38 gr sugar
• 30 gr sake
• 10 ml water (cold)
• 5 gr cornstarch dissolved

Chirizu-Spicy Dipping Sauce For Sashimi

• 2 spring onions
• 70 gr daikon
• 45 ml lemon juice
• 45 ml japanese soy sauce
• 24 gr sake
• 1 gr hichimi togarashi
• 1 gr msg

Miso Potato Salad

• 1 1/2 miso (red)
• 1 sweet miso (white)
• 290 gr baby potatoes
• 60 ml water
• 30 ml water
• 14 gr sake
• 5 gr ginger (minced)
• 2 ml honey

Paella

• 16 clams little neck in shell
• 1 1/2 mussels in shell
• 1,100 gr chicken size (serving pieces)
• 1,400 ml chicken stock
• 350 gr rice short (grain uncooked)
• 250 gr shrimp (whole)
• 230 gr snow peas (julienned)
• 120 gr onions
• 65 gr sausage
• 60 gr sake

Paella

• 16 clams little neck in shell
• 1 1/2 mussels in shell
• 1,100 gr chicken size (serving pieces)
• 1,400 ml chicken stock
• 350 gr rice short (grain uncooked)
• 250 gr shrimp (whole)
• 230 gr snow peas (julienned)
• 120 gr onions
• 65 gr sausage
• 60 gr sake

Pasta With Sake Clam Sauce

• 12 frying (pan)
• 10 linguine (dried)
• 2 garlic (cloves)
• 2 forks until most of the liquid is absorbed
• 1/4 liquid remains
• 1/8 chiles (crushed dried hot red)
• 3,800 ml water to a in (boil)
• 3,400 gr on high (pan)
• 230 gr sake
• 90 gr onion (finely chopped)

Pasta With Sake Clam Sauce

• 12 frying (pan)
• 10 linguine (dried)
• 2 garlic (cloves)
• 2 forks until most of the liquid is absorbed
• 1/4 liquid remains
• 1/8 chiles (crushed dried hot red)
• 3,800 ml water to a in (boil)
• 3,400 gr on high (pan)
• 230 gr sake
• 90 gr onion (finely chopped)

Sauteed Shrimp With Corn In Spicy Wine Sauce

• 5 garlic oils
• 3 scallions
• 3 tomatoes (plum)
• 1 lalrge egg (white)
• 1 jalapeno chili
• 250 gr shrimp
• 210 gr chicken
• 75 gr corn kernels (fresh)
• 60 gr sake
• 45 ml corn oil

Tempura ,japanese Way

• 1 egg (beaten)
• 1 dashi no moto
• 1 tbs sugar
• 475 ml water (cold)
• 130 gr flour
• 60 ml soy sauce
• 30 ml dry wine (white)
• 30 gr sake
• 16 gr mirin

Teriyaki Chicken

• 1/4 monosodium glutamate
• 1,100 ml broiler-fryer chicken
• 60 ml soy sauce
• 50 gr sugar
• 30 gr sake
• 16 ml vegetable oil
• 2 gr ginger root (grated fresh)
• 1 gr salt

Teriyaki Fish

• 1 clove garlic
• 1/4 monosodium glutamate
• 325 gr fish fillets
• 180 ml soy sauce
• 100 gr sugar
• 7 gr sake
• 2 gr ginger root (grated fresh)

Tofu/miso/umeboshi

• 1 cake kinugoshi tofu
• 950 ml water
• 120 gr short grained japanese style
• 90 gr nappa cabbage (fresh)
• 32 gr spinach (fresh)
• 1 gr sake

Tosa Joyu

• 5 katsuobushi
• 2 1/2 wasabi
• 45 ml soy sauce
• 12 gr sake
• 1 gr msg

Yakitori

• 12 chicken livers (halved)
• 8 scallions
• 4 legs
• 4 skewers
• 2 chicken breasts (whole)
• 1 1/2 long (pieces)
• 1 ginger root
• 850 gr mixing bowl
• 350 ml teriyaki sauce
• 22 gr sake