Sake: the traditional alcoholic beverage of Japan. Sake is a fermented rice wine that typically contains 15-20% ABV. Much like red wine in Italy, sake can be enjoyed alone as a beverage, or used in cooking. When used in marinades, sake can tenderize meats. When used in cooking, it can also add more depth of flavor.
You can be less picky about the exact kind of sake you use for your cooking. Most of the alcohol cooks off during the cooking process, so it won’t make an incremental difference if you use more expensive bottles. I generally buy the cheapest bottle (or carton) I can find at the grocery store. Since the alcohol content is high enough, I keep my bottle in my pantry (unrefrigerated).
Note:
- Trust me and save the nice stuff for drinking and get a cheap one for cooking.
