Sake Recipes 1: Shallots Chutney

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Kampai!

Got some sake left? Not interested in tasting a “present”?
No worries, like for wine or many many other alcoholic beverages, it can be used for great cooking!
A couple of days ago, that is on a Sunday when for once I had no cricket or any place or friends to visit, I rummaged in the kitchen and found a batch of shallots from Belgium. These are are pretty easy to find in Japan now. Choose them as big as posible as the smaller ones, although more packed with taste, tend to dry out more quickly.
Here is what I concocted:

Chutney garnish for 4~6 people:
6 medium ot large shallots (echalottes in French)
Half a garlic bulb
A large tablespoon of butter
A large tablespoon of olive oil (extra virgin, please!)
A pinch of salt
A generous pinch of fine white pepper
A tablespoon of Garam Masala Curry Paste
A tablespoon of honey
A cup of sake (320 ml)

Chop shallots and garlic fine (discard garlic cores as they are heavy on the digestive system as well as the shallots root core which have no culinary interest)
Heat and melt butter and oil in pot together on a medium fire.
Pour shallots and garlic in pot and stir in butter and oil. Cook on medium fire until they have become transparent.
Lower the fire to gentle medium/low.
Pour in the sake and stir it in. Then add and stir again one by one the honey and the Garam Masala Curry Paste.
Add the salt and white pepper.
Let it simmer until most of the liquid has evaporated.
Check taste and add more salt and pepper if needed.

This can be eaten hot, lukewarm or clod. If you prefer it clod, let it cool down completely and keep in the refrigerator under wrap. The taste is at its best 24 hours after cooking. Can be easily reheated if necessary.
Enjoy!

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6 Responses to “Sake Recipes 1: Shallots Chutney”

  1. Melinda Says:

    This does sound very appetizing, but the problem is that I rarely have leftover sake! What kind of dishes do you recommend putting this chutney with?

    Mata ne,
    Melinda

  2. dragonlife Says:

    Dear Melinda!
    Greetings!
    Actually you could also use shochu!
    You could always help yourself with whatever dubious sake you might be offered and use it for your advantage!
    This chutney will do well as a spicy garnish for sauteed white-flesh fish, any curry of course, or just to be enjoyed on toasted bread, crostini-style!
    Tata!
    Robert-Gilles

  3. Chef E Says:

    Wow, I would love a jar of these for flavoring dishes, or just on toast. I love Sake and it is over looked in recipes! Thanks for this -E

  4. dragonlife Says:

    Dear Chef E!
    Greetings!
    It is true that sake is overlooked in recipes. After all wines and all kinds of soirits are utik\lized, aren’t they/
    Mind you, the Japanese make an extensive use of it in their own cuisine!
    Cheers,
    Robert-Gilles

  5. Appoggiatura Says:

    This sounds absolutely delicious. I love preparing chutneys to serve with various appetizers as a garnish or a sauce of sorts. I love shallots, so this will have to go into the rotation!

  6. dragonlife Says:

    Dear Suzanne!
    Greetings!
    Thank you so much for your kind comment!
    Easy and delicious it is!
    Cheers,
    Robert-Gilles

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