Cooking Sake
A clear Japanese rice beverage made by fermentation; in cooking, sake is used as “cooking sake” to tenderize meat and add aroma. It contains alcohol, most of which evaporates during cooking.
What Is Sake?
Sake is a clear, mildly sweet Japanese beverage made by fermenting rice through a special mold-and-yeast process. In addition to sake intended as a beverage, there are varieties used in cooking as “cooking sake” (ryorishu).
In cooking, sake is used to tenderize meat, mellow the smell of fish and seafood, and add mild sweetness and umami depth to a dish. It contains alcohol; however, most of it evaporates during cooking, leaving its aroma behind.
Nutritional Values of Sake
Sake is a cooking ingredient used in very small amounts (a few spoonfuls); although it contains about 130 kcal per 100 milliliters, the amount added to a dish is small, and some of its calories also decrease as the alcohol evaporates. For this reason, the focus here is on its aroma and function.
How Should Sake Be Used?
Use cooking sake in small amounts, added to a marinade or cooking liquid; cooking it sufficiently to allow the alcohol to evaporate is recommended. Because it contains alcohol, people avoiding alcohol (for religious or personal reasons) may prefer not to use it; alternatives such as water or apple juice can be tried.
This information is general; sake is a food ingredient and is not a substitute for medical treatment.
How to Choose Sake
In cooking, affordable “cooking sake” is usually sufficient; there is no need for high-quality sake intended for drinking. Choose a clear product that is within its freshness date and has simple ingredients; do not use products whose smell or color has changed.
- Cooking sake is sufficient for kitchen use
- It should be clear and within its date
- Its smell and color should not have deteriorated
How to Store Sake
Store sake tightly sealed in a cool, dark place; after opening, refrigerating it helps preserve its aroma. Sake left open for a long time loses flavor and quality.
Using Sake in the Kitchen
Sake is used most often in teriyaki and marinade sauces, meat, chicken, and fish marinades, steamed dishes, and one-pot meals; together with mirin and soy sauce, it is part of a trio of Japanese seasonings. It tenderizes meat and, as the alcohol evaporates during cooking, leaves aroma in the dish.
What Is the Difference Between Sake and Mirin?
Both sake and mirin come from rice; mirin is sweeter and more syrup-like, while sake is drier and has a more pronounced alcohol content. In Japanese cuisine, these two are often used together for different purposes.
Frequently Asked Questions
Does all the alcohol in sake evaporate?
Most of the alcohol evaporates during cooking; however, trace amounts may remain depending on the cooking time. People who need to avoid alcohol completely may choose not to use it or to use an alcohol-free alternative.
What can be used instead of sake?
For an alcohol-free option, try a small amount of water, apple juice, or an alcohol-free cooking liquid; the flavor will not be exactly the same, but it can serve a similar purpose.
Is drinking sake the same as cooking sake?
They are similar, but cooking sake often has salt added and is made more economically; cooking sake is sufficient for kitchen use, and there is no need for expensive sake intended for drinking.