Sake appetizer recipes

Steps

[Nama-Fu Dengaku]

1. Slice the nama-fu into 1.5cm thick pieces and blanch in hot water.
2. Heat oil in a frying pan and grill both sides.
3. Skewer the pieces, top with dengaku miso, and garnish with finely chopped kinome or fuki-no-tou.
4. Boiled konnyaku, quail eggs, or broccoli can also be used as alternatives.

[White Miso Sauce Preparation]

1. Mix sugar into the white miso, thin it with sake, and blend in the egg yolk.
2. Cook over low heat while stirring until thickened.

[Meat Miso Sauce Preparation]

1. Finely mince the burdock root.
2. Heat salad oil in a thick pot and stir-fry the ground chicken.
3. Add the burdock root and continue frying.
4. Add the red miso, water, and other ingredients, then simmer over low heat while stirring until thickened.

Steps (Spring Aromatic Maki Sushi)

1. Soak the thinly sliced takuwan in water to remove salt, then squeeze dry.
2. Mix the takuwan, shiso leaves, and white sesame seeds with soy sauce.
3. Place the nori on a sushi mat, spread the sushi rice (80g or more), and roll with the mixture as the filling.