Japan Sake and Shochu Makers Association | JSS
Enjoy various colors and various nutrients!
It is easy to catch a cold at the change of seasons, so make sure you take in the “ace” of vitamins (vitamin A, C, and E) with a high antioxidant effect and protein that strengthens the immune system. Carrot is rich in vitamin A, broccoli is rich in vitamin C, and pumpkin is rich in vitamin A and E. Also, chicken is rich in protein.
Seasoning the chicken in sake softens the chicken and makes it easier to turn golden brown when baked. Also, sake helps seal the rich flavor of the gratin and mildens the cream when added to the sauce as a hidden flavor.
| 80g carrot |
| 100g pumpkin |
| 60g broccoli |
| 60g onion |
| 50g chicken thigh |
| A pinch of salt |
| A pinch of pepper |
| 1 teaspoon of sake |
| 1 tablespoon of flour |
| 1.5 cups of milk |
| 2 tablespoons of sake |
| A pinch of salt |
| A pinch of pepper |
| 2 teaspoons of olive oil |
| 2 teaspoons of grated cheese |
Step 1:
Slice the onion, cut the pumpkin into a 5mm slice, cut the carrot into a 7mm round shape, and cut the broccoli into florets. Cut the chicken into bite-size and sprinkle salt, pepper, and sake.
Step 2:
Put the broccoli, carrots, and pumpkins into a heatproof container or a silicon steamer, cover the container lightly with a plastic wrap, and microwave at 500W for 3 minutes.
Step 3:
Heat the olive oil in a pan and stir-fry the onions so that they won’t get burnt. When the onions start becoming transparent, turn the heat low and add flour. Again, stir-fry them well while trying not to burn them. Then add milk and sake little by little to make the sauce creamy.
Step 4:
Line up the vegetables of (Step 2) in order, pour(Step 3) over and sprinkle grated cheese. Then, bake for around 10 minutes at 220℃.
Enjoy more healthy food cooked with sake, inspired by Italian cuisine!
