Japan Sake and Shochu Makers Association | JSS


Cooking with Sake: Mushroom Potage

Full of rich flavors!
Autumn is full of seasonal delicacies! This time, we would like to introduce a soup recipe using a variety of mushrooms.

Mushrooms are full of fiber and have positive effects on your skin! Although they are not always the most popular ingredient with children and men, using bacon adds extra flavor and richness!

The boiled-down sake also softens the unique aroma of mushrooms and makes them easier to eat.

Ingredients (2 Servings)

10g of bacon
50g of shiitake mushrooms
50g of shimeji mushrooms
50g of enoki mushrooms
50g of onion
300cc of milk
5g of butter
(A) 4g of consommé powder
┗ 1 tablespoon of boiled-down sake
2 pieces of crackers
Chopped parsley, as needed

How to Make: Steps

Step 1:

Cut bacon into strips, slice the shiitake mushrooms and onions, and separate the shimeji mushrooms and enoki mushrooms into small bunches.

Step 2:

Heat butter in a pan and fry the bacon and onion.

Step 3:

Add in the mushrooms and saute, then add the milk and (A) and heat.

Step 4:

Place the potage into a bowl, garnish with parsley, and serve with crackers.

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