Sake
for Three with Otafuku Sauces
By Chef Robert Mancuso,
Sardine Factory Restaurant,
Monterey, CA
Made
with:
Otatuku
Yakisoba, Okonomi, Ponzu Sauces & Namban Vinegar
Serves:
4
Sake Oyster Mushroom & Okonomi Custard Ingredients:
1/4
cup Oyster Mushrooms (cook)
2 tbls. Sake
1 tspn. Otatuku Okonomi Sauce
1 cup Cream
2 Whole Eggs
1 Egg Yolk
Glaze Ingredients:
1 pinch Salt
1 tbls. Okonomi Sauce
1 Green Onions (sliced)
1 tspn. Ponzu Sauce
Meehod:
Combine the cooked mushrooms, Okonomi Sauce, eggs, yolks,
sake, salt and cream into a blender; puree until smooth.
Pass through a fine mesh strainer. Fill your favorite
sake cup with the custard filling and bake in a water
bath at 250 degrees F until set about 20 minutes (Do not
over bake); reserve warm. Combine the glaze in a small
bowl and place a very small amount on top of the custard.
Top with sliced green onions and serve.
Ponzu-sake
Marinated Cucumbers Ingredients:
4 tbls. Ponzu Sauce
1 Cucumbers (sliced)
2 tbls. Sake
4 Red Radish (sliced)
1 pinch Red Chill Flake
Method:
Combine all ingredients in a bowl and marinate for 1 hour.
Place inside a sake cup and serve.
Sake,Yakisoba
& Miso Baked Eggplant Ingredients:
1 tbls. Yakisoba Sauce
1 ea. Japanese Eggplant
1/2 cup Light Miso Paste
5 tbls. Sugar
3 tbls. Sake wine
1 tbls. Sesame Oil
1 tbls. Namban Vinegar
Method:
1. Combine
the Otafuku Yakisoba Sauce, sugar, miso paste, sake wine
& Namban Vinegar; work over low heat to a paste.
2. Slice
the eggplant in half and score the flat side with a paring
knife; rub slightly with vegetable oil. Heat I Tbsp. sesame
oil in a non-stick skillet over medium heat. Place the
eggplant halves, cut side down in the skillet and cook
until slightly brown about 5 minutes. Turn eggplant over
and cook for 10 minutes more. Remove from the pan and
drain on a paper towel. While still hot gently rub the
Yakisoba -miso paste on the flat side of the eggplant.
Slicethe hot eggplant into section small enough to fit
into your favorite sake cup and serve.
To
complete the Plate: (assembly)
On a rectangular plate place the three sake cups (custard,
cucumber & eggplant) in a row. Make sure that the
custard is warm and the eggplant is hot. Then serve.
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