Infused Sake Japanese cooking recipe

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Tag : Cake

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Ingredients 6 cups cooked medium-grain rice (Japanese sushi style rice) 8 (1 ounce) shrimp, in shells without heads 4 fresh shiitake mushrooms 1 medium yellow onion or white onion 4 shiso leaves (or any other veggie of choice) For Tempura Sauce 1/2 cup dashi 3 tablespoons mirin 3 tablespoons

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Videos on this recipe or similar recipes. [tubepress mode="tag" tagValue="Infused Sake Japanese cooking recipe"] _______________________________________

1 (750 ml) bottle sake
1 cup fresh pineapple (peeled and sliced into rings OR 1 cup fresh mango-peeled, pitted, and sliced into chunks)

1In a 4- to 6-cup widemouthed jar, make sure it’s a jar you can seal, combine 1 bottle sake and 1 cup sliced fresh pineapple or sliced mango.
2Cover and put in refrigerator until sake has a subtle fruit flavor, about 1 week. Lift out fruit with a slotted spoon and discard.
3Serve cold-the sooner, the better. Leftover sake (without fruit) will keep up to 1 week when stored airtight in the refrigerator.
4cook time is resting time.

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