kimnelson09's Profile

Giada had some great recipes. I make her (or a version of her) pesto pretty regularly. The sausage artichoke and sun dried tomato pasta is also yummy.

I have the dash and have had major finger-crushings when trying to open it too...

My grandmother always used a little (often with a bit of cornstarch) to tenderize meat- chicken, pork, beef. Just sprinkle on and let sit for 10-30 minutes before cooking.

My favorite recipe that has sake in it is Oyako/Katsu Don Buri. It doesn't use a lot but it's such a simple and delicious recipe. My grandma wrote it for me by the chicken breast so I could cook it for myself at college:)

1 Chicken Breast (or pork/chicken katsu), 3/4 in. slices
1/2 small Round Onion, thinly sliced
1 egg
1/8 c Water (or mix with half sake)
1/8 c Shoyu
1/8 c Sugar
Red Pepper

Optional: Peas, Mushrooms, green onions

In a shallow pan, bring sauce to a boil. Add onions and cook through. Add sliced chicken and cook until done (if using leftover katsu, till hot). Drizzle (scrambled) egg over and cover, reduce heat until cooked. Sprinkle with red pepper. Serve over hot rice.

YUM!

You can use sake to tenderize meat. Before cooking chicken, beef, or pork sprinkle a little over your meat and let it sit for 10-30 minutes. The recipe that I most often use sake for is oyako donburi. It was my favorite growing up so my grandma would always make it when I came home from college and wrote a recipe for me to make at school, per chicken breast.

Chicken Breast (or chicken katsu), sliced or pork
1/2 small Round Onion, thinly sliced
1 egg
1/8 c Water (or mix with half sake)
1/8 c Shoyu
1/8 c Sugar
Red Pepper

Optional: Peas, Mushrooms, green onions

In a shallow pan, bring sauce to a boil. Add onions and cook through. Add sliced chicken and cook until done (if using leftover katsu, till hot). Drizzle (scrambled) egg over and cover, reduce heat until cooked. Sprinkle with red pepper. Serve over hot rice.