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Takara Sake USA makes sakes to be enjoyed with food. To enhance your enjoyment of our sakes and to make home entertaining easier, we provide a series of recipes to pair exclusively with sakes.








RECIPES WITH TAKARA MIRIN


EASY TERIYAKI SAUCE


TERIYAKI BURGER


TERIYAKI SALMON


TERIYAKI CHICKEN


TERIYAKI CHICKEN SALAD


BAKED MARINATED WHITEFISH


SKEWERED BEEF & VEGETABLE ROLLS


THE INCREDIBLE BBQ RIBS


SWEET & SOUR DRESSING/SAUCE


JAPANESE RICE



RECIPES WITH TAKARA MIRIN



EASY TERIYAKI SAUCE (1.5 cup)


1/2 cup Takara Mirin
1/2 cup Sho Chiku Bai sake
1/2 cup soy sauce
1 Tbsp sugar


1. Mix all the ingredients in a small pan on low heat.
2. Simmer until it thickens, mix occasionally, making sure not to burn the bottom.
3. After cooling, store in a bottle in refrigerator for up to 2 weeks.



TERIYAKI BURGER (Makes 4 to 6 burgers)


1 lbs. ground meat
1/2 cup minced onion
4 Tbsp. Teriyaki sauce (see above for recipe)
  salt/pepper/oil


1. In a bowl, mix ground meat and onion together with hands.
2. Sprinkle a little salt & pepper, mix well.
3. Make meat patty.
4. Lightly oil frying pan and heat meat both sides, until no longer pink in the middle.
5. Turn off heat, pour Teriyaki sauce over meat.
6. Serve in a hamburger bun with lettuce, tomato and cheese, as desired.


(OPTIONAL: You may use less meat and substitute with tofu. Just mix tofu with meat and onion. Drain as much water as possible from tofu prior to using.)


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TERIYAKI SALMON (Serves 4)


4 pc salmon fillet or steak
2 Tbsp Takara Mirin
2 Tbsp Sho Chiku Bai sake
1/2 Tbsp sugar
2 Tbsp. soy sauce
  Salt/pepper/flour/oil


1. Wash salmon quickly with water, then pat dry with paper towel.
2. Lightly sprinkle salt & pepper on salmon.
3. Put flour in a shallow bowl, flour each piece of salmon thoroughly. Remove excess flour.
4. In a frying pan, heat oil in medium heat and brown salmon, both sides.
5. Mix together Takara Mirin, sake sugar and soy sauce.
6. When salmon is done, add sauce. Quickly turn heat to medium high, shake pan gently to avoid burning, until sauce thickens.
(If you already have Teriyaki sauce made, you may use about 5 Tbsp. to pour over salmon.)
7. Goes well with steamed vegetables on the side.



TERIYAKI CHICKEN (Serves 4)


1 chicken, cut in quarters
1/2 cup Takara Mirin
1/2 cup soy sauce
1/4 cup Sho Chiku Bai Sake
1” piece fresh ginger, grated


1. Mix the marinade ingredients.
2. Marinate chicken for at least _ hour.
3. Take out chicken from marinade. Reserve marinade for basting.
4. Bake chicken in the oven at 400° or grill over a charcoal fire, for 30 - 40 minutes, until cooked.
5. In a small sauce pan, heat the reserved marinade until it slightly thickens.
6. After the chicken is cooked, brush it with marinade for a beautiful glazed finish.
(OPTIONAL: Substitute chicken with beef or pork.)


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TERIYAKI CHICKEN SALAD (4 servings)


2 pc boneless chicken thigh
1/2 Tbsp olive oil
1 Tbsp Sho Chiku Bai Sake
3 Tbsp soy sauce
1 Tbsp Takara Mirin


Salad: any green salad will work, including cucumbers, onions, red bell peppers, etc.
1. Using a fork, pierce chicken a few times.
2. In a skillet, heat oil on medium heat, brown chicken both sides, skin side first.
3. Cover with foil, heat until chicken is almost done.
4. Remove excess oil. Add sake, soy sauce then Takara Mirin.
5. Cook in low heat until chicken is done. Reserve marinade.
6. Thinly slice chicken and place on top of your favorite salad.
7. Pour marinade top of chicken, as you desire.
(OPTIONAL: Substitute chicken or beef strips)



BAKED MARINATED WHITEFISH (Serves 4-6)


1 - 2 lbs. snapper, halibut, turbot or other whitefish
1/2 cup Takara Mirin
1/4 cup soy sauce
2 Tbsp. sesame oil
1 Tbsp. fresh chives
2 Tbsp. lemon juice
1 tsp. ground pepper


1. Mix the marinade ingredients together.
2. Place fish in a shallow balking dish and pour marinade over it.
3. Marinate 30 minutes, turning over once.
4. Preheat oven to 350°.
5. Bake fish in marinade for 15 - 20 minutes.


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SKEWERED BEEF & VEGETABLE ROLLS (Serves 10 Hors d'ouevre or 4 main dish)


1 1/2 to 2 lbs. boneless beef (sirloin-Have your butcher slice the meat into 1/8” slices, 3” wide, 4” long.)
1 1/2 Tbsp. vegetable oil
2 bunches green onions
2 carrots, peeled
2 zucchini
1/4 cup. Takara Mirin
1/4 cup soy sauce


1. Mix the marinade ingredients and set aside.
2. Cut onion, carrot, zucchini into 3” lengths, blanch carrots and zucchini in boiling water for 1 minute, drain.
3. Julienne onion, carrots and zucchini in 1/4” strips.
4. Place several strips of each in the center of the meat slices. Roll up the meat and secure with a toothpick.
5. Heat oil in a large skillet and lightly brown the meat rolls.
6. Add marinade and continue cooking until the meat is well glazed.
7. Remove toothpick and slice the meat rolls in half.



THE INCREDIBLE BBQ RIBS (Serves 4)


1 side (about 3 lbs.) pork spareribs
1/4 cup. chopped onions
1 cup chili sauce
1/2 cup Takara Mirin
1/4 cup soy sauce
1 clove. garlic, minced
1 tsp. ginger, minced (or powdered ginger)
1/2 tsp. pepper
1/2 tsp. cayenne
1/2 tsp. dry mustard
1 Tbsp. oil


1. Parboil ribs for 20 minutes to remove excess fat.
2. Meanwhile, sauté onions in a sauce pan with oil until soft. Add remaining sauce ingredients. Simmer for 15 minutes. Set aside.
3. Bake ribs covered with foil in a 350° oven for 45 minutes.
4. Baste with sauce and continue to bake uncovered for 15 minutes.
Serve immediately.


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SWEET & SOUR DRESSING/SAUCE (2 cups)


1/2 cup Takara Mirin
4 Tb Sugar
1/3 t Salt
1 1/3 cup Vinegar


1. In a small bowl, heat Takara Mirin in medium high.
2. When it comes to a boil, add sugar and salt.
3. After sugar dissolves, turn off heat and mix in vinegar. Cool down.
4. Pour over your favorite green salad.



THE BEST WAY TO COOK JAPANESE RICE


2 cups rice
  water
1 Tbsp. Takara Mirin


1. Wash rice, drain in a colander.
2. Put rice in the rice cooker.
3. Add water according to the amount of rice.
4. Add Takara Mirin.

Takara Mirin will enhance the flavor of rice, also making it shinier.


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