{"id":1598,"date":"2021-11-16T18:00:00","date_gmt":"2021-11-16T09:00:00","guid":{"rendered":"https:\/\/japansake.or.jp\/sake\/en\/?p=1598"},"modified":"2022-09-16T10:45:55","modified_gmt":"2022-09-16T01:45:55","slug":"cooking-with-sake-colorful-vegetable-gratin","status":"publish","type":"post","link":"https:\/\/japansake.or.jp\/sake\/en\/topic\/recipes\/cooking-with-sake-colorful-vegetable-gratin\/","title":{"rendered":"Cooking with Sake: Colorful Vegetable Gratin"},"content":{"rendered":"\n

Enjoy various colors and various nutrients!
It is easy to catch a cold at the change of seasons<\/a>, so make sure you take in the \u201cace\u201d 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.<\/p>\n\n\n\n

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<\/a> of the gratin and mildens the cream when added to the sauce as a hidden flavor.<\/p>\n\n\n\n

Ingredients (2 servings *The picture is for 2 servings)<\/h4>\n\n\n\n
80g carrot<\/td><\/tr>
100g pumpkin<\/td><\/tr>
60g broccoli<\/td><\/tr>
60g onion<\/td><\/tr>
50g chicken thigh<\/td><\/tr>
A pinch of salt<\/td><\/tr>
A pinch of pepper<\/td><\/tr>
1 teaspoon of sake<\/td><\/tr>
1 tablespoon of flour<\/td><\/tr>
1.5 cups of milk<\/td><\/tr>
2 tablespoons of sake<\/td><\/tr>
A pinch of salt<\/td><\/tr>
A pinch of pepper<\/td><\/tr>
2 teaspoons of olive oil<\/td><\/tr>
2 teaspoons of grated cheese<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

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

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Step 3:
Heat the olive oil in a pan and stir-fry the onions so that they won\u2019t 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.<\/p>\n\n\n\n

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\u2103.<\/p>\n\n\n\n

Enjoy more healthy food cooked with sake, inspired by Italian cuisine<\/a>!<\/p>\n","protected":false},"excerpt":{"rendered":"

Enjoy various colors and various nutrients!It is easy to catch a cold at the cha […]<\/p>\n","protected":false},"author":5,"featured_media":1601,"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-1598","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\/1598","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=1598"}],"version-history":[{"count":3,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/posts\/1598\/revisions"}],"predecessor-version":[{"id":2322,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/posts\/1598\/revisions\/2322"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/media\/1601"}],"wp:attachment":[{"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/media?parent=1598"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/categories?post=1598"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/tags?post=1598"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}