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Cuisine japonaise "Orientalisez votre palais" en entrant dans un monde de raffinement et de finesse.
Le saké se marie harmonieusement avec le poisson, les légumes, particulièrement celui de qualité Junmai. Nous vous conseillons ces recettes de Shirley Booth:
SAKÉ BRAISED ENOKITAKE MUSHROOMS ENOKITAKE NO SAKA IRI
Enokitake are the small stringy mushrooms (that look like bunches of floppy matchsticks), which have recently appeared in the UK. In Japan they are a familiar ingredient in soups and one-pot dishes. To prepare them, cut off the mycelium end and rinse lightly in a colander under water. This simple way of cooking them is influenced by temple cooking. Although the devout may shun fish and meat they are not as pious about alcohol (I suppose they have to have some fun) so simmering in saké is a common cooking technique. 2 tablespoons saké 1/2-teaspoon salt
1/2-teaspoon sugar
1/2-teaspoon soy sauce
Chop the spongy root off the bottom of the mushrooms and rinse, as directed. Pat dry then adds them to the flavouring ingredients in a small saucepan. Bring to a boil then simmer, covered, for two minutes until cooked. Serve hot as a vegetable accompaniment to rice and a grilled or fried dish.
PERSIMMONS IN SAKÉ SAUCE KAKI NO SAKE KUZUTOJI
This delightfully simple dessert is an original from Sanko-In Temple, shown to me by the abbess, Koei Hoshino. Apart form the extravagant use of saké, it is the contrast of temperatures that makes it special – the fruit must be chilled and the sauce hot. Persimmons in Japan are eaten whilst they are slightly firm, so try to use firmer rather than softer fruit. 2 persimmons
240ml/10fl oz saké 1-tablespoon kuzu, or potato starch (katakuriko) dissolved in a little cold water 2 bunches enokitake mushrooms Peel the persimmons and cut out the stem end and any seeds. Cut each one into six wedges, and place in the refrigerator (covered) for at least two hours to chill. Just before serving make the sauce. Put the saké into a small saucepan and bring to a boil over medium heat. Simmer for 30 seconds or so to eliminate the alcohol (you don’t have to do this) then dribble the dissolved kuzu starch in, stirring well. The mixture will thicken; so keep stirring to prevent it going lumpy. Simmer for a couple of minutes until evenly thickened and glossy. Place 3 slices of persimmon into each person’s dish, and pour the hot sauce over. Serve immediately.
CHICKEN TERIYAKI
meat can either be cut into bite-size pieces, marinated and cooked, or it can be marinated and pan-fried as whole breast fillets, then cut into bite-size pieces to serve. 2 large chicken breast fillets (skinless) each cut into two. 3 tablespoons saké
1-teaspoon caster sugar
3 tablespoons mirin
1 teaspoon ginger juice, squeezed from freshly-grated ginger
Teriyaki sauce to pour over 1-tablespoon mirin
1-tablespoon soy sauce 2 tablespoons saké 1-tablespoon vegetable oil for sautéing
Apply the shimofuri technique to the chicken by pouring boiling water over it in a colander. Rinse in cold water. Remove any tough membrane or fat. Combine the marinade ingredients, making sure the sugar is dissolved, and pour over the chicken fillets in a flat dish. Leave for 30 minutes. Meanwhile, make the teriyaki sauce by combining the ingredients in a small saucepan, bring to the boil and take off the heat. Heat the oil to medium in a frying pan and add the chicken pieces, removed from the marinade. Fry on a medium heat, for about 7 minutes each side (or less if cut into small pieces – about 3 minutes each side) until just cooked through. Add the left over marinade and sauté a bit more, with the heat slightly higher, until cooked through, and the pieces nicely coated. Heat the teriyaki sauce separately. Place one piece of chicken, cut diagonally into slices, on each plate, and pour over a little of the hot sauce. Serve with rice and a side vegetable dish.
Droits d’Autheur à Shirley Booth www.shirleybooth.co.uk
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isaké.co.uk