{"id":1533,"date":"2021-10-19T18:00:00","date_gmt":"2021-10-19T09:00:00","guid":{"rendered":"https:\/\/japansake.or.jp\/sake\/en\/?p=1533"},"modified":"2022-09-16T13:35:01","modified_gmt":"2022-09-16T04:35:01","slug":"cooking-with-sake-sake-infused-bagna-cauda","status":"publish","type":"post","link":"https:\/\/japansake.or.jp\/sake\/en\/topic\/recipes\/cooking-with-sake-sake-infused-bagna-cauda\/","title":{"rendered":"Cooking with Sake: Sake Infused Bagna Cauda"},"content":{"rendered":"\n

Enjoy colorful and nutritious vegetables<\/a> with an easy-to-cook sauce! If you think that bagna cauda is a dish you can only eat at restaurants, try out this easy recipe!<\/p>\n\n\n\n

The key to this dish is how you stir-fry garlic and anchovy, and of course, use sake.
It is common to burn garlic and anchovy when you use only a slight amount of them. So when you cook them, you have to remember to keep an eye on them. Sake helps to make the intense aroma of garlic milder<\/a>.<\/p>\n\n\n\n

The bagna cauda sauce goes well not only with vegetables but also with bread. Any vegetables in your fridge can be used to enjoy this sauce!<\/p>\n\n\n\n

Ingredients (2 Servings *The picture shows 1 serving)<\/h4>\n\n\n\n
<Sauce><\/td><\/tr>
\u2517 3 slices of anchovy<\/td><\/tr>
\u2517 1 tablespoon of olive oil<\/td><\/tr>
\u2517 1.5 pieces of garlic<\/td><\/tr>
\u2517 1.5 tablespoons of sake<\/td><\/tr>
\u2517 1\/3 cup of fresh cream<\/td><\/tr>
\u2517 A pinch of salt<\/td><\/tr>
\u2517 A pinch of pepper<\/td><\/tr>
4 okra<\/td><\/tr>
4 pieces of pumpkin (60g)<\/td><\/tr>
4 red cherry tomatoes<\/td><\/tr>
4 yellow cherry tomatoes<\/td><\/tr>
30g arugula<\/td><\/tr>
120g red cabbage<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

How to Make: Steps<\/h4>\n\n\n\n

Step 1:
Chop the garlic into fine pieces. Pour olive oil into a heated pan, put the garlic in, and stir-fry without burning it. Then, chop the anchovy slices with a knife, add them to the stir-fry.<\/p>\n\n\n\n

Step 2:
Add fresh cream and sake to (Step 1). Mix well, adjust the flavor with salt and pepper, and simmer until the sauce is thick.<\/p>\n\n\n\n

Step 3:
Place the okra on a cutting board, sprinkle some salt, and roll them over to rub the salt. Remove the top from the okra and parboil them. Then, cut the pumpkins into 5 mm slices and microwave for 3 minutes. Finally, cut the arugula and red cabbage into bite-size pieces.<\/p>\n\n\n\n

Step 4:
Dish up (Step 3) separately on a plate, and pour the sauce into a bowl.<\/p>\n\n\n\n

Pair with a sake and green tea cocktail<\/a> for a refreshing and zesty combination!<\/p>\n","protected":false},"excerpt":{"rendered":"

Enjoy colorful and nutritious vegetables with an easy-to-cook sauce! If you thin […]<\/p>\n","protected":false},"author":5,"featured_media":1534,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[38],"tags":[77],"class_list":["post-1533","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-cooking-with-sake"],"_links":{"self":[{"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/posts\/1533","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/comments?post=1533"}],"version-history":[{"count":2,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/posts\/1533\/revisions"}],"predecessor-version":[{"id":2339,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/posts\/1533\/revisions\/2339"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/media\/1534"}],"wp:attachment":[{"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/media?parent=1533"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/categories?post=1533"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/tags?post=1533"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}