Sake Recipes 1: Shallots Chutney
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.