Holiday Sake Party! 6 Japanese Sake & Parings | Tippsy CollaborationⅡ(EP308)

Introduce the Kiku Masamune sake and its characteristics.

Prepare a light dish with avocado and tofu and mushroom sauce.

Cut off the stems from enoki and shimeji mushrooms and tie them into small pieces.

In a frying pan, add 2 tablespoons of shiokoji, stir, and cover to cook on medium-low heat for a couple of minutes until softened.

Remove the lid and stir to evaporate moisture, taste, and adjust seasoning with more shiokoji if necessary.

Transfer the mushroom mixture to a container and keep in the fridge for a week.

Cut avocado and tofu into dice and arrange in a dish, pouring the mushroom sauce over it.

Introduce Tewazakura Oka sake and its pairing with tsukimaguro and onsen tamago.

Prepare onsen tamago by soaking eggs in hot water at 70 degrees Celsius for a specific time to achieve desired doneness.

For the tsukimaguro marinade, mix 1 tablespoon of milk and soy sauce in a heatproof bowl and microwave for 30 seconds at 800 watts.

Cut 150 grams of sashimi grade tuna into thin strips and coat with the marinade just before serving, adding grated wasabi or sesame oil if desired.

Transfer the marinated tuna to a serving dish along with onsen tamago, garnishing with nori seaweed and ground white sesame seed.

Introduce Groshi Jumbai sake and its pairing with oden hot pot.

Prepare daikon radish by pre-boiling in rice water to remove bitterness and soften it, cutting into one-inch thick rounds.

Make a dashi broth using kombu by cooking on low heat at 60 degrees Celsius for 20 to 30 minutes, then boiling with mirin and soy sauce.

Prepare other ingredients for oden by pouring hot water over fish cakes to remove oil.

Equipment Needed

Spice Level:

Dietary

Allergens