Type what you have

Ingredients

• ✓ sake
• rice
• mirin
• soy sauce
• onion
• beef
• egg
• pickled ginger

Instructions

1. 1 Divide rice evenly between 4 donburi bowls.
2. 2 Bring mirin, soy sauce, and sake to a boil in a pot over medium heat. Add onion; cook and stir until onion is translucent, about 5 minutes. Stir in beef; simmer until no longer pink and cooked through, about 5 minutes. Spoon beef and onion over rice using a slotted spoon.
3. 3 Place eggs in the pot; bring to a boil. Cook until soft boiled, 5 to 7 minutes. Peel; add to bowls. Garnish with pickled ginger.

By Kurumi

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
• 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
• 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
• udon noodle
• soy sauce
• mirin
• garlic
• brown sugar
• ginger
• sesame oil
• shrimp
• stir-fry vegetable
• green onion
• sesame seed

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add udon and cook until they float at the top, about 3 minutes. Continue cooking for 2 more minutes once they are floating, but be careful not to overcook.
2. 2 Meanwhile, mix together soy sauce, mirin, sake, garlic, brown sugar, and ginger in a bowl; stir to combine.
3. 3 Heat sesame oil in a wok over medium heat. Add shrimp and vegetables and stir fry for about 2 minutes. Remove shrimp and set aside.
4. 4 Pour teriyaki sauce over the vegetables. Continue cooking for 3 to 4 minutes longer. Add noodles, and shrimp. Toss to combine and cook until hot. Garnish each serving with green onions and sesame seeds.

By thedailygourmet

Ingredients

• ✓ sake
• cod
• sugar
• water
• yellow miso paste
• mirin
• olive oil
• asparagus
• shiitake mushroom
• kosher salt
• black pepper
• aluminum foil

Instructions

1. 1 Cut the cod into 4 equal pieces, rinse and pat dry.
2. 2 In a small saucepan, combine the water and sugar and bring to a boil. Stir in the miso and mirin or sake. Place the pan back over medium-high heat and stir until the sugar has dissolved. Remove from the heat and cool.
3. 3 Place the cod in a ceramic dish and coat with the miso glaze. Marinate the fish overnight or for at least four hours.
4. 4 Preheat the oven to 450 degrees F. Line a sheet pan with Reynolds Wrap® Aluminum Foil. Wipe off the excess marinade from the fish (but do not rinse with water) and place skin-side down on the foil-lined pan.
5. 5 Drizzle the asparagus spears and sliced mushrooms with olive oil and season with kosher salt and black pepper. Toss to coat. Scatter the vegetables around the fish fillets.
6. 6 Broil the fish and vegetables for 10 to 15 minutes depending on the thickness of the cod, or until the fish has cooked through but is still flaky and the vegetables are fork tender.

By Reynolds KitchensR

Ingredients

• ✓ sake
• olive oil
• onion
• napa cabbage
• sugar
• ginger
• cumin
• salt
• black pepper
• vegetable broth
• white balsamic vinegar
• parsley

Instructions

1. 1 Heat olive oil in a large skillet over medium-low heat. Add onion; cook until soft and translucent, about 5 minutes. Add napa cabbage; reduce heat to low. Sprinkle with sugar and stir to combine; cook and stir, 3 to 5 minutes. Season with ginger, cumin, salt, and black pepper; cook 1 minute.
2. 2 Add sake and broth; bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Stir in balsamic vinegar; taste and adjust seasonings. Stir in parsley.

By barbara

Ingredients

• ✓ sake
• chicken
• szechwan peppercorn
• chili oil
• ginger root
• garlic
• soy sauce
• brown sugar
• salt
• white sugar
• vegetable oil
• chicken broth
• leaf lettuce
• green onion

Instructions

1. 1 In a large bowl, combine the Szechwan peppercorns, chili oil, ginger, garlic, soy sauce, sake and brown sugar. Mix to blend, then add chicken pieces and stir to coat. Cover and refrigerate for 2 to 3 hours to marinate.
2. 2 Fill a wok about halfway full of oil for deep-frying. Heat to 365 degrees F (185 degrees C). Reserving marinade, fry chicken a few pieces at a time in the hot oil until golden, 5 to 6 minutes. Remove chicken and set on paper towels to drain.
3. 3 Clean out the wok and add reserved marinade. Stir in the chicken broth and bring to a boil. Return chicken pieces to the wok, cover and simmer for about 35 minutes, turning the chicken at least once.
4. 4 Remove the chicken and allow to sit for 10 minutes. Cut chicken into 1 inch pieces and arrange on a platter lined with lettuce leaves. Spoon sauce over the chicken and garnish with green onion.

By JOSIE

Ingredients

• ✓ sake
• beef chuck roast
• cayenne pepper
• kosher salt
• black pepper
• peanut oil
• butter
• king trumpet mushroom
• yellow onion
• chicken broth
• yellow miso
• maple syrup
• ketchup
• rice wine vinegar
• red chile pepper
• green onion

Instructions

1. 1 Season beef with cayenne pepper, kosher salt, and pepper.
2. 2 Heat peanut oil in a pan over high heat. Add beef and brown for 3 minutes on each side. Turn off the heat and transfer beef to a plate.
3. 3 Let the pan cool slightly, 1 to 2 minutes. Add butter and melt butter in the residual heat. Turn the heat to medium and add mushrooms, cut-sides down. Cook until mushrooms are light brown, 3 to 4 minutes. Flip and continue to cook until golden, 2 to 3 minutes more. Add onion and season with salt; cook onion until slightly golden, 3 to 4 minutes.
4. 4 Pour sake into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in chicken broth, miso, maple syrup, and ketchup, and bring to a simmer. Add browned beef, mushrooms, and any accumulated mushroom juices.
5. 5 Reduce the heat to low or medium-low, cover, and simmer until meat is fork-tender, 2 to 3 hours, turning beef halfway through cooking time.
6. 6 Stir in green onions, chile pepper, and vinegar. Cover and cook for 5 minutes more. Taste and adjust seasonings.

By John Mitzewich

Ingredients

• ✓ sake
• shrimp
• pesto
• cucumber
• imitation crabmeat
• nori
• lemon juice
• avocado
• asparagus
• soy sauce
• rice vinegar
• carrot
• eggplant
• sesame oil
• soy sauce
• vegetable oil
• egg
• vegetable oil
• kosher salt
• white sugar
• rice vinegar
• white rice
• water

Instructions

1. 1 Bring water and rice to a boil in a large pot. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 25 minutes. Remove pot from heat and keep covered for 10 minutes.
2. 2 Stir 5 1/2 tablespoons rice vinegar, sugar, and salt together in a microwave-safe bowl; microwave until vinegar mixture is warmed, 30 to 45 seconds. Stir well. Add vinegar mixture to rice and toss thoroughly to coat each grain of rice; cool completely.
3. 3 Heat 1 teaspoon vegetable oil in a small skillet over medium heat; cook eggs in hot oil until firm, 3 to 5 minutes. Transfer eggs to a plate and cut into strips.
4. 4 Heat 1 tablespoon vegetable oil, sake, 1 tablespoon soy sauce, and sesame oil in a skillet over medium heat; fry eggplant in oil mixture until softened and lightly charred, 5 to 10 minutes. Transfer eggplant to a paper towel-lined plate.
5. 5 Mix carrot, 1 tablespoon rice vinegar, and 1 tablespoon soy sauce together in a microwave-safe bowl; microwave until carrot is softened, 1 to 2 minutes. Drain.
6. 6 Bring a large pot of lightly salted water to a boil; add asparagus and cook until bright green, 2 to 3 minutes. Drain and immediately immerse asparagus in ice water for several minutes to stop the cooking process. Drain.
7. 7 Cut avocado into 8 slices and drizzle lemon juice over slices in a bowl.
8. 8 Lay nori sheets on a flat work surface, wet hands, and spread 3/4 to 1 cup rice onto each sheet. Press rice into a thin layer, leaving 1/2-inch exposed nori on 1 long side.
9. 9 For California rolls, layer crabmeat, avocado, cucumber, and carrot atop one another in a thin strip along the edge opposite the uncovered edge on 3 nori sheets.
10. 10 For eggplant and avocado rolls, layer eggplant and avocado atop one another in a thin strip along the edge opposite the uncovered edge on 3 nori sheets.
11. 11 For pesto and egg rolls, spread pesto in a thin strip along the edge opposite the uncovered edge and top with egg slices on 3 nori sheets.
12. 12 For shrimp and asparagus rolls, layer shrimp and asparagus atop one another in a thin strip along the edge opposite the uncovered edge on 3 nori sheets.
13. 13 Transfer 1 prepared nori to a bamboo sushi mat. Use the mat to roll the nori and rice around the filling toward the exposed nori edge, squeezing gently. Wet the exposed nori edge and seal the roll. Slice each roll into 8 pieces. Repeat with remaining prepared nori.

By Marcia

Ingredients

• ✓ sake
• soy sauce
• mirin
• sugar

Instructions

1. 1 Combine soy sauce, sake, mirin, and sugar in a small saucepan over medium heat; stir until sugar is dissolved. Use immediately, or cool and store in the refrigerator.

By Kevin

Ingredients

• ✓ sake
• soy sauce
• honey
• garlic

Instructions

1. 1 In a medium bowl, stir together the soy sauce, honey and sake. Mix in the pressed garlic, if using. Use as a marinade and/or a basting sauce while grilling chicken.

By David G

Ingredients

• ✓ sake
• soy sauce
• mirin
• sugar
• ginger
• cornstarch
• water

Instructions

1. 1 Bring the soy sauce, mirin, sake, sugar, and ginger puree to a boil in a saucepan. Reduce heat to medium low. For a marinade, remove from heat and allow to cool. For a thicker sauce, mix cornstarch and water to form a smooth paste and stir into the mixture; allow to simmer until thickened, about 2 minutes.

By Bob

Ingredients

• ✓ sake
• soy sauce
• pineapple
• honey
• white sugar
• garlic
• ginger
• fish sauce

Instructions

1. 1 Combine soy sauce, sake, pineapple, honey, white sugar, garlic, ginger, and fish sauce in a saucepan over medium heat; cook and stir until just boiling, about 7 minutes. Remove from heat, cool, and store in refrigerator.

By shane

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
• egg
• soy sauce
• mirin
• black pepper

Instructions

1. 1 Bring eggs to room temperature by soaking them in warm water for about 10 minutes.
2. 2 Meanwhile, bring a large pot of water to a low boil.
3. 3 Carefully pierce the bottom of each egg with thumb tack. Gently lower eggs into the boiling water.
4. 4 Gently lower eggs into water and boil for 6 minutes 20 seconds. Remove eggs and place in a bowl of ice water until completely cool, about 2 minutes.
5. 5 While the eggs are cooling, stir together soy sauce, mirin, sake, and pepper for marinade in a bowl.
6. 6 Carefully peel cooled eggs; try to start from the middle of the shell and work you way up and down.
7. 7 Place whole peeled eggs in marinade. Refrigerate for at least 2 to 4 hours, or up to 2 days for stronger flavor, turning eggs every 30 minutes or as often as you prefer.
8. 8 Slice eggs in half when ready to use.

By Lazarus

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
• white sugar
• soy sauce
• white sugar
• orange marmalade
• rice vinegar
• garlic powder
• sesame oil
• ginger
• cayenne pepper
• black pepper
• water
• cornstarch

Instructions

1. 1 Stir sake and 1/4 cup white sugar together in a saucepan over medium heat; cook until sugar dissolves, about 5 minutes. Add soy sauce, 1/3 cup white sugar, orange marmalade, vinegar, garlic powder, sesame oil, ginger, cayenne pepper, and black pepper; stir to combine. Bring to a boil, reduce heat, and simmer until slightly reduced, 5 to 10 minutes.
2. 2 Whisk cold water and cornstarch together in a small bowl until cornstarch is dissolved. Slowly stir cornstarch mixture into teriyaki sauce, 1 to 2 tablespoons at a time, until sauce is thickened. Remove from heat and cool.

By Professor Felix

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
• 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