UMAMI Cooking Sake, Rice Wine for Cooking (1 L / 1.8 L)

A foundation of Japanese cuisine, UMAMI Cooking Sake brings out the natural flavours of your ingredients while keeping meats tender and seafood fresh. Add it to simmered dishes, broths, or marinades for a deeper, more balanced taste. It’s a staple in the professional kitchen for richer broths and juicier meats.

• Rice wine for cooking (ryorishu)
• Available in 1 L and 1.8 L bottles

Sake-Steamed Chicken (serves 2)

Ingredients: 2 chicken breasts, 3 tbsp UMAMI Cooking Sake, 1/2 tsp salt, 4 slices ginger, 1 spring onion, 100 ml water, 1 tbsp soy sauce, 1 tsp sesame oil.

Method: Pierce the chicken with a fork, rub with salt and 2 tbsp of the sake, and rest for 10 minutes. Put it in a lidded pan with the ginger, spring onion, water and the remaining sake. Bring to a boil, cover and cook on low for 8 minutes. Turn off the heat and leave covered for 10 minutes. Slice, then drizzle with the soy sauce and sesame oil mixed with a spoonful of the cooking liquid.