Sake ketchup
This recipe is based on two different forms of rice. On the one hand, we have the sake, which is fermented rice. On the other hand, we have the cooked rice.
Creation by Emile van der Staak, restaurant De Nieuwe Winkel, Nijmegen, the Netherlands.
Recipe makes 550 grams.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!
Ingredients
|
90 |
g |
sake infusion |
|
5 |
g |
lemongrass |
|
5 |
g |
galangal |
|
1 |
|
kaffir lime |
|
400 |
g |
basmati rice, cooked |
|
50 |
g |
mirin |
|
50 |
g |
rice vinegar |
Preparation method
- Bring the sake to the boil with the lemongrass, galangal, and kaffir lime.
- Allow the alcohol to evaporate.
- Pass through a fine chinois (conical sieve) and then measure off 90 grams.
- Put all the ingredients together in a blender and blend until you have a smooth gel.
Serving suggestions
- As a condiment with, for example, fresh oysters or roasted prawns.
- As part of an amuse-bouche, e.g. with fennel and marinated tuna.
- Use it as a filling for coconut macarons or a white chocolate bonbon and yuzu.