Sake and shōchū combine in this Japanese twist on the Bloody Mary. Pungent powdered wasabi offers a spicy bite, while sweet and garlicky teriyaki sauce rounds things out. Garnished with pickled ginger and a togarashi rim, it's a savory, bright way to kick off brunch.
'sake' on Serious Eats
Bright green from muddled mint and cilantro, this herbaceous punch from Lucky Robot in Austin, Texas combines Japanese and Texan flavors.
Missy Valentine's Year of the Dragon punch is an highly herbal and floral mainstay on the menu at Elizabeth St. Café in Austin. Fresno peppers and ginger beer add a zingy spice. The ruby red color is derived from a beet infused sake.
One sip of this drink and there's no question what season it is—it's time to take advantage of as many strawberries as you can. This cocktail, with its sweet, refreshing flavor is the perfect way to enjoy one of summer's most iconic fruits.
Looking for a way to mix things up in the cocktail department, I paired fruity shaved ice with cool sake to create a delicious, boozy granita. I used a cantaloupe because of its sweet and musky flavor and added a little fresh ginger and lime juice to jazz it up.
Note: Leftover sauce can be stored in the refrigerator in a sealed container indefinitely. For an even more tiki experience, serve the skewers on top of grilled pineapple slices with maraschino cherries....
I've already outed my shameful seafood aversion. Yes, I am "that guy" who relies on teriyaki and tempura at standard Japanese restaurants. I switch it up sometimes though, getting negimaki—scallions wrapped around thinly sliced flank steak in a teriyaki sauce—thinking of it as "meat sushi" so I fit in better with all my raw seafood eating comrades.
Adapted from Washoku: Recipes from the Japanese Home Kitchen by Elizabeth Andoh....
Cool, mellow cucumber is an excellent match for sake's subtle, floral flavors. While the lime adds a contrasting note of tartness, it is by no means overpowering. The predominant taste is smooth and delicate.