Type what you have

Ingredients

• ✓ sake
• soy sauce
• mirin
• brown sugar
• ginger
• green onion
• turmeric
• beef short rib

Instructions

1. 1 Combine soy sauce, sake, mirin, brown sugar, ginger, green onions, and turmeric in a large mixing bowl and whisk until combined. Add the short ribs and toss until thoroughly and evenly coated.
2. 2 Cover with plastic wrap and marinate in the refrigerator for 4 to 12 hours, tossing occasionally.
3. 3 Preheat a charcoal grill for high heat.
4. 4 Remove meat from the refrigerator. Grill over very hot charcoal until slightly caramelized and just cooked through, 2 to 3 minutes per side. Any excess marinade can be used to baste the meat while it's grilling. Flip meat after basting to allow to caramelize, about 1 minute more per side.
5. 5 Serve immediately, spooning or brushing on any accumulated juices from the plate.

By John Mitzewich

Ingredients

• ✓ sake
• miso
• mirin
• brown sugar
• soy sauce
• salmon
• baby bok choy

Instructions

1. 1 Stir miso, mirin, sake, brown sugar, and soy sauce in a shallow dish. Add salmon fillets; turn to coat. Marinate at room temperature, 10 to 15 minutes, or in the refrigerator for up to 2 days.
2. 2 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3 Line a baking sheet with aluminum foil. Transfer fillets onto the baking sheet, reserving marinade.
4. 4 Place bok choy in the marinade; turn to coat. Arrange bok choy next to salmon on the baking sheet, reserving marinade.
5. 5 Broil in the preheated oven until salmon is lightly charred on the edges, about 4 minutes. Flip salmon and bok choy; brush with reserved marinade. Continue cooking until salmon is browned and flakes easily with a fork, about 3 minutes. Transfer salmon to serving plates. Continue cooking bok choy until it is tender-crisp, 3 to 4 minutes more.

By fiedlerbrews

Ingredients

• ✓ sake
• soy sauce
• water
• brown sugar
• rice wine vinegar
• mirin
• garlic
• black pepper
• chicken breast

Instructions

1. 1 Mix soy sauce, water, brown sugar, rice wine vinegar, mirin, sake, garlic, and pepper in a bowl to make a sauce.
2. 2 Place chicken in an electric pressure cooker (such as Instant Pot®). Pour sauce over chicken. Close and lock the lid. Select Meat function; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C); if not, cook chicken for another 2 to 4 minutes.
4. 4 Remove chicken from the pot and cut up or shred. Mix with the sauce from the pot.

By cyans

Ingredients

• ✓ sake
• soy sauce
• sugar
• garlic
• ginger root
• chicken breast
• leek

Instructions

1. 1 In a medium dish, mix together the sake, soy sauce, sugar, garlic and ginger. Add chicken, and allow to marinate for 15 minutes.
2. 2 Preheat your oven's broiler. Grease six metal skewers, and thread alternately with 3 pieces of chicken and 2 pieces of leek. Place on a baking sheet or broiling pan, and brush with the marinade.
3. 3 Broil for about 5 minutes, baste again, then broil for another 5 minutes, or until chicken is cooked through. Discard remaining marinade.

By dakota kelly

Ingredients

• ✓ sake
• soy sauce
• ginger
• chicken breast
• vegetable oil
• cornstarch

Instructions

1. 1 Combine soy sauce, sake, and ginger in a large bowl. Add chicken; turn to coat. Cover with plastic wrap and marinate in the refrigerator for 30 minutes.
2. 2 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
3. 3 Place cornstarch in a large resealable plastic bag. Add chicken; seal bag and toss until chicken is coated with cornstarch.
4. 4 Fry chicken in batches until golden brown and juices run clear, 2 to 3 minutes. Drain on paper towels or on a wire rack.

By Brenda Sawyer Adamson

Ingredients

• ✓ sake
• soy sauce
• mirin
• white sugar
• salmon fillet
• vegetable oil

Instructions

1. 1 Mix the soy sauce, sake, mirin, and sugar in a shallow dish; place the salmon fillets in the dish, skin side up. Cover and refrigerate 2 hours or overnight.
2. 2 Heat the vegetable oil in a wok or skillet over medium-high heat. Drain the salmon and reserve the marinade. Pan fry the salmon 4 to 5 minutes per side, gradually adding the marinade to the pan, this will intensify the flavor and help to keep the salmon moist. Serve once the salmon is cooked through and is easily flaked with a fork.

By Sarah Davies

Ingredients

• ✓ sake
• miso paste
• mirin
• soy sauce
• brown sugar
• salmon fillet
• basil

Instructions

1. 1 Whisk together the sake, miso paste, mirin, soy sauce, and brown sugar in a baking dish. Add the salmon, and allow to rest for 5 minutes before flipping the fillets over in the marinade to coat. Cover and refrigerate for 2 hours.
2. 2 Bring salmon to room temperature, about 15 minutes, then remove salmon from the marinade, and shake off excess. Discard the remaining marinade.
3. 3 Heat a large skillet over medium-high heat. Arrange salmon in the skillet, and cook until the fish flakes easily with a fork, about 4 minutes on each side. Transfer the fish to a plate and garnish with basil.

By WhatsCookingwithKids

Ingredients

• ✓ sake
• soy sauce
• mirin
• ginger
• pork loin
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together soy sauce, sake, mirin, and ginger in a large bowl until combined.
3. 3 Add sliced pork; stir to coat. Cover the bowl and marinate for about 1 hour.
4. 4 Heat oil in a large skillet or wok over high heat. Sauté pork in hot oil until browned and cooked through; discard marinade. An instant-read thermometer inserted into pork should read at least 145 degrees F (63 degrees C).

By baby23

Ingredients

• ✓ sake
• mirin
• miso paste
• brown sugar
• soy sauce
• sea bass fillet
• green onion

Instructions

1. 1 Whisk together sake, mirin, miso paste, brown sugar, and soy sauce in a bowl.
2. 2 Place sea bass fillets in a large resealable plastic bag; pour marinade over fillets. Chill in the refrigerator for 3 to 6 hours.
3. 3 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.
4. 4 Arrange fillets on a baking sheet; discard marinade.
5. 5 Broil sea bass in the preheated oven until fish flakes easily with a fork, 7 to 9 minutes.
6. 6 Sprinkle with chopped green onions to serve.

By Swest

Ingredients

• ✓ sake
• white miso
• soy sauce
• brown sugar
• sesame oil
• chicken breast

Instructions

1. 1 Mix white miso, sake, soy sauce, brown sugar, and sesame oil together in an ovensafe glass or ceramic baking dish. Stir in chicken strips. Cover with plastic wrap and let marinate in the refrigerator, at least 30 minutes.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Bake in the preheated oven until marinade has thickened and an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C), 30 to 35 minutes.

By DJSayaka

Ingredients

• ✓ sake
• kabocha squash
• dashi stock
• fried tofu
• onion
• mirin
• soy sauce
• sugar
• salt

Instructions

1. 1 Soak kabocha in a bowl of water for 15 minutes. Drain.
2. 2 Combine kabocha squash, dashi stock, fried tofu, onion, sake, mirin, soy sauce, sugar, and salt in a saucepan. Cover with aluminum foil. Bring to a boil; reduce heat and simmer until kabocha squash is tender, about 15 minutes. Remove aluminum foil carefully.
3. 3 Cool before serving, about 10 minutes.

By kyoko

Ingredients

• ✓ sake
• pork butt roast
• tomato sauce
• sugar
• soy sauce
• garlic

Instructions

1. 1 Place pork roast into the bottom of a slow cooker.
2. 2 Add tomato sauce, sugar, soy sauce, sake, and garlic to a medium bowl; stir until sugar is dissolved. Pour mixture over pork roast.
3. 3 Cook on Low for 8 to 10 hours.

By HI_cook

Ingredients

• ✓ sake
• ground beef
• ginger
• soy sauce
• mirin
• white sugar

Instructions

1. 1 Heat a skillet over medium heat; cook and stir beef until cooked through, 5 to 7 minutes. Add ginger and stir well. Stir soy sauce, sake, mirin, and sugar into beef mixture; bring to a boil and cook for 1 minute more.

By ZAYO

Ingredients

• ✓ sake
• clam
• mirin
• rice vinegar
• butter
• green onion
• soy sauce

Instructions

1. 1 Scrub and rinse clams. Soak clams in a large bowl of cold water for 5 minutes. Drain thoroughly.
2. 2 Heat a wok or large saucepan over high heat; quickly add sake, mirin and rice wine vinegar. Add clams; cover and cook until clams open, 3 to 4 minutes. Discard any clams that do not open.
3. 3 Remove any scum that forms on the surface using a spoon or paper towel. Stir in butter, green onion, and soy sauce, tossing to coat clams until butter melts. Arrange clams on a serving plate; drizzle sauce over top. Serve immediately.

By Lilibeth Bernardino Hashimoto

Ingredients

• ✓ sake
• soy sauce
• sugar
• ginger
• chicken breast
• green onion
• wooden skewer

Instructions

1. 1 Whisk soy sauce, sake, sugar, and ginger together in a bowl. Add chicken cubes; toss to coat. Marinate in the refrigerator for 2 to 3 hours.
2. 2 Thread chicken cubes and green onions onto skewers.
3. 3 Pour marinade into a small saucepan over medium heat; bring to a simmer. Reduce heat to low and keep warm.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill skewers until chicken is browned, for 3 minutes. Flip and brush with warm marinade. Cook until second side is browned, about 3 minutes more.

By MICHELLE0011

Ingredients

• ✓ sake
• roast beef
• spinach
• button mushroom
• beef stock
• onion
• soy sauce

Instructions

1. 1 In a wok over high heat, combine 1/4 cup of the beef stock, soy sauce, and sake. Add onions and mushrooms; fry until onions start to soften. Add the strips of beef and remaining beef stock, and cook, stirring constantly, for 2 minutes. Add spinach, cover, and cook for 3 minutes, until spinach is wilted, but not fully cooked. Adjust seasonings to taste, and serve over udon or ramen noodles.

By Suanne

Ingredients

• ✓ sake
• soy sauce
• brown sugar
• pineapple juice
• rice vinegar
• garlic
• ginger
• monosodium glutamate
• red pepper flakes
• sesame seed
• chicken wing

Instructions

1. 1 Combine soy sauce, brown sugar, pineapple juice, sake, rice vinegar, garlic, ginger, monosodium glutamate, red pepper flakes, and sesame seeds in a small saucepan. Bring to a simmer; cook for 10 minutes. Remove sauce from heat and let cool.
2. 2 Cut wings at the joint to make drumettes. Transfer to a large resealable plastic bag. Pour in sauce. Marinade in the refrigerator, at least 3 hours and up to overnight.
3. 3 Preheat grill for medium heat and lightly oil the grate. Remove chicken wings from sauce; grill until lightly browned, about 5 minutes per side.
4. 4 Pour sauce into a saucepan. Bring to a simmer; cook for 5 minutes.
5. 5 Preheat oven to 350 degrees F (175 degrees C). Arrange chicken wings in a single layer in a large baking dish; pour sauce on top.
6. 6 Bake in the preheated oven, turning and basting frequently, until wings are browned, about 1 hour.

By Chef Daddy Pete

Ingredients

• ✓ sake
• soy sauce
• pineapple juice
• mirin
• soy sauce
• cilantro
• sugar
• ginger root
• garlic
• scallion
• chile paste
• skirt steak

Instructions

1. 1 Whisk sweet soy sauce, sake, pineapple juice, mirin, reduced-sodium soy sauce, cilantro, sugar, ginger, garlic, scallions, and chile paste together in a large glass or ceramic bowl. Add skirt steak and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove meat from marinade, and shake off excess. Pour marinade into a saucepan; bring to a boil and cook until sauce is reduced by half, about 10 minutes. Strain sauce into a bowl.
4. 4 Cook steak on the preheated grill until it begins to firm and is hot and slightly pink in the center, about 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steak to a plate and let rest, about 5 minutes. Serve steak with sauce.

By Cookingmom

Ingredients

• ✓ sake
• cooking spray
• white miso paste
• water
• mirin
• brown sugar
• black cod

Instructions

1. 1 Gather all ingredients.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the foil with cooking spray.
3. 3 Whisk miso, water, mirin, sake, and brown sugar together in a small skillet over medium heat until mixture simmers and thickens slightly, 1 to 3 minutes. Remove from the heat and let cool completely, 3 to 5 minutes.
4. 4 Place cod fillets on the prepared baking sheet. Brush fillets all over with cooled miso mixture. Marinate at room temperature for 15 to 20 minutes.
5. 5 Broil in the preheated oven for 5 minutes. Turn the baking sheet 180 degrees and continue broiling until fish flakes easily with a fork, about 5 minutes more. Remove pin bones before serving.
6. 6 Serve with your favorite sides, enjoy!

By John Mitzewich

Ingredients

• ✓ sake
• miso paste
• soy sauce
• sugar
• oil
• sea scallop
• water
• butter

Instructions

1. 1 Combine miso paste, sake, soy sauce, and sugar in a small bowl.
2. 2 Heat oil in a skillet over medium heat. Add scallops; cook 3 to 4 minutes. Flip scallops; cook until no longer translucent and cooked through, about 1 minute more.
3. 3 Reduce heat to low; let the skillet cool down for 1 minute. Add miso sauce; cook about 3 minutes, thinning with water if necessary. Add butter; stir until melted.

By Taro Saeki

Ingredients

• ✓ sake
• pork loin
• onion
• ginger root
• garlic
• bok choy
• red bell pepper
• white mushroom
• bean sprout
• hoisin sauce
• soy sauce
• flour tortilla

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Wrap tortillas in foil.
2. 2 Heat a large skillet over high heat until very hot. Add pork, onion, ginger, and garlic; cook and stir until pork is brown and onion is tender, about 5 minutes. Mix in bok choy, red bell pepper, and mushrooms; cook and stir until bell pepper is tender-crisp, about 5 minutes. Remove pan from heat.
3. 3 Place tortillas in oven for 8 minutes, or until warm.
4. 4 Meanwhile, return pan to high heat source, and mix in bean sprouts, sake, and hoisin and soy sauces; cook and stir until bean sprouts are tender-crisp, about 5 minutes.
5. 5 Remove tortillas from oven. Divide pork mixture among tortillas, and roll up. Serve immediately.

By RUDEDUDE

Ingredients

• ✓ sake
• mirin
• soy sauce
• rice wine vinegar
• wasabi powder
• oyster
• quail egg
• flying fish roe
• lemon

Instructions

1. 1 Whisk together mirin, sake, soy sauce, rice wine vinegar, and wasabi powder in a bowl. Allow mixture to sit at room temperature until sediments sink to the bottom of the bowl, about 2 hours.
2. 2 Shuck oysters; place 2 oysters in each shooter glass.
3. 3 Ladle 2 tablespoons mirin mixture into each glass, without disturbing sediments at the bottom.
4. 4 Crack 1 quail egg into each glass. Top each with 1/8 teaspoon tobiko and garnish with lemon wedges. Serve immediately.

By ChefJackie

Ingredients

• ✓ sake
• wooden skewer
• chicken thigh
• scallion
• soy sauce
• mirin
• white sugar
• vegetable oil

Instructions

1. 1 Soak 10 wooden skewers in cold water for 15 minutes.
2. 2 Thread chicken pieces onto the soaked skewers, alternating with scallions.
3. 3 Combine sake, soy sauce, mirin, and sugar in a small saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Reserve 1/2 of the sauce for dipping.
4. 4 Heat a grill pan over high heat and lightly brush with vegetable oil. Add skewers and cook until chicken is no longer pink in the center, basting frequently with 1/2 of the sauce, 7 to 10 minutes per side.

By ChefJackie

Ingredients

• ✓ sake
• flank steak
• scallion
• butter
• soy sauce
• white sugar
• dashi stock
• mirin

Instructions

1. 1 Place 2 or 3 scallion pieces across a slice of beef and roll up tightly.
2. 2 Heat butter in a skillet over medium heat. Add beef rolls, seam-side down, and cook for 1 minute. Roll and cook to brown on all sides, about 5 minutes more.
3. 3 Add soy sauce, sugar, sake, and dashi to the skillet and cook, rolling beef to coat, 2 to 3 minutes. Transfer beef to a plate and increase heat to reduce liquid, 3 to 5 minutes. Add mirin and return beef rolls to the skillet, rolling until well coated and heated through. Slice rolls in half to serve.

By Marvel's Kitchen

Ingredients

• ✓ sake
• pork rib
• soy sauce
• honey
• olive oil
• water
• white rice
• green onion

Instructions

1. 1 Remove silverskin from back of ribs by sliding the pointed end of a meat thermometer under skin and pulling up. Pat ribs dry with paper towels and cut into individual ribs.
2. 2 Mix soy sauce, sake, and honey together in a small bowl and set aside.
3. 3 Preheat the oven to 325 degrees F (165 degrees C).
4. 4 Heat oil in a large Dutch oven over medium-high heat until hot. Sear ribs in batches until browned and they have a nice crust, about 3 minutes per side. Remove ribs to a plate.
5. 5 Drain Dutch oven of any excess oil. Carefully pour soy sauce mixture into the pot and scrape bottom of the pan with a wooden spoon or spatula to release any stuck-on bits. Add ribs to the pot with liquid and increase heat to medium-high. Bring to a boil. Cover tightly and remove from heat.
6. 6 Bake in the preheated oven until ribs are tender and no longer pink, about 2 1/2 hours, flipping over halfway through cooking time.
7. 7 Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
8. 8 Serve ribs and sauce with white rice and sprinkle with green onions.

By YepRecipes

Ingredients

• ✓ sake
• chicken
• ginger
• garlic
• sugar
• soy sauce
• mirin
• cooking oil

Instructions

1. 1 Rinse chicken, and pat dry. In a glass baking dish or bowl, stir together the ginger, garlic, sugar, soy sauce, sake and mirin. Place the chicken into the mixture to marinate. Refrigerate, covered for several hours, or overnight.
2. 2 Heat oil in a large heavy skillet over medium-high heat. Place chicken pieces into the pan skin-side down, reserving marinade. Cook until light brown, then flip and brown the other side. Drain off grease, and pour the marinade into the pan.
3. 3 Cover, and reduce heat to low, and simmer for 8 to 10 minutes. Remove the lid and continue cooking, shaking the skillet occasionally, until marinade is reduced to a nice thick sauce and chicken pieces are fully cooked.

By Jana Marko

Ingredients

• ✓ sake
• sushi rice
• water
• rice wine vinegar
• sugar
• imitation crabmeat
• cucumber
• avocado
• soy sauce

Instructions

1. 1 Rinse rice in a strainer under cold water until water runs clear. Transfer rice to a medium saucepan, add 3 cups water, and bring to a boil. Reduce heat to low, cover, and cook under rice is tender and water is absorbed, about 20 minutes.
2. 2 Meanwhile, combine rice wine vinegar, sugar, and sake in a microwave-safe bowl. Microwave on high until sugar is completely dissolved, about 1 minute.
3. 3 Place cooked rice in a large bowl. Stir in vinegar mixture until well combined and let sit for 2 minutes. Stir again. Add imitation crabmeat, cucumber, and chopped avocado; mix well. Use soy sauce to season individual portions.

By Lisa Puma

Ingredients

• ✓ sake
• soy sauce
• vegetable oil
• ginger
• garlic
• chicken breast
• oil
• all-purpose flour
• cornstarch

Instructions

1. 1 Combine soy sauce, sake, oil, ginger, and garlic in a bowl and whisk to combine. Add chicken pieces and mix well with the marinade. Marinate at room temperature for 15 to 20 minutes.
2. 2 Heat oil in a large saucepan to 350 degrees F (175 degrees C).
3. 3 Combine flour and cornstarch on a plate. Coat marinated chicken with flour-cornstarch mixture.
4. 4 Fry chicken pieces in batches until lightly browned, about 3 minutes. Remove from the hot oil, transfer to a wire rack, and allow to rest for 3 minutes.
5. 5 Increase heat until oil is 375 degrees F (190 degrees C). Fry chicken pieces for another 1 to 2 minutes in the hot oil until very crisp.

By Taro Saeki

Ingredients

• ✓ sake
• salmon fillet
• miso paste
• brown sugar
• soy-ginger salad dressing
• water
• rice vinegar
• sesame seed
• sesame oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Fill a large skillet with about 1 inch of water and bring to a boil. Poach fish just until cooked on the outside, about 2 minutes per side. Transfer fillets to a broiler pan.
3. 3 Stir together miso paste, brown sugar, salad dressing, sake, water, rice vinegar, sesame seeds, and sesame oil in a small bowl. Spread over the tops of the salmon fillets.
4. 4 Bake in the preheated oven until almost cooked through, about 15 minutes. Switch the oven to broil, and broil until the top is browned and bubbly, about 5 more minutes. Cut fillets into portions to serve.

By Kalyn

Ingredients

• ✓ sake
• five-spice powder
• ginger
• rice vinegar
• tamari
• sesame oil
• ahi tuna steak
• wasabi pea
• brown sugar

Instructions

1. 1 In a large bowl, whisk together the five-spice powder, ginger, sake, rice vinegar, tamari, and sesame oil. Add the tuna steaks and turn to coat; allow to marinate for 30 minutes.
2. 2 Combine the crushed wasabi peas and brown sugar. Remove the tuna steaks from the marinade, and press into the pea mixture to coat. Pour the marinade into a small saucepan and bring to a simmer over medium-high heat. Reduce heat to medium, and simmer until the sauce has reduced and thickened, 5 to 10 minutes.
3. 3 While the sauce is cooking, sear the tuna in a small amount of oil in a skillet over medium-high heat to desired doneness. Pour sauce over tuna to serve.

By chefbeo71