NOT JUST FOR SUSHI

"I love to pair TY KU Sake with all types of fresh seafood. Its clean taste never overpowers the dish and really lets the flavors sing" says reknown Chef Ming Tsai. Not just for sushi, TY KU Sake pairs well with a wide variety of cuisine such as steak, roasted chicken and grilled vegetables. Below is a list of suggested food pairings as well as some signature recipes by Chef Ming Tsai.






SAKE SILVER PAIRINGS

TY KU Sake Silver medium body is fresh and slightly sweet with subtle pear notes, leaving softness on the palate. It pairs well with smoky, robust flavors, including grilled and barbequed proteins. Below are some recipes that pair nicely with TY KU Sake Silver's flavor profile.



Sake-Miso Shrimp Frisee Salad:
Serves 4-6


  • Ingredients

    • 2 large shallots, roughly chopped
    • 3 heaping tablespoons shiro miso
    • 1 tablespoon wasabi powder mixed with 3 tablespoons sake
    • 1/2 cup plus 1 tablespoon extra virgin olive oil
    • Freshly ground black pepper
    • 1 teaspoon toasted sesame oil
    • 1 pound small (51-60) shrimp
    • Kosher salt
    • 1 cup shredded carrots
    • 2 heads frisée, cored, leaves torn, rinsed and dried
    • 1 pint cherry tomatoes, halved

Directions

1. In a blender, combine the shallots, miso and sake-wasabi mixture and blend at high speed. With the machine running, add 1 tablespoon water then gradually drizzle in the 1/2 cup oil. Season with salt and pepper, blend in the sesame oil and 2 to 4 tablespoons water, and set aside.

2. Heat a medium sauté pan over high heat. Add the remaining 1 tablespoon oil and swirl to coat the pan. When the oil is hot, add the shrimp, season with salt and pepper, and sauté, stirring, until the shrimp are cooked through, about 2 minutes.

3. In a large serving bowl, combine the carrots, frisée, tomatoes, and shrimp along with the juices and toss. Add enough vinaigrette to coat the salad lightly and toss. Taste to adjust the seasoning, toss, and serve.




Lemongrass Shrimp Scampi:
Serves 4


  • Ingredients

    • 1/2 pound pappardelle
    • 2 tablespoons minced lemongrass (white part only)
    • 4 shallots, sliced
    • 1 tablespoon minced garlic
    • 12 large shrimp, U-15, peeled, deveined
    • Juice of 3 lemons, zest of 2
    • 1/4 cup fish sauce
    • 3 tablespoons butter Extra virgin olive oil for cooking
    • Kosher salt and freshly ground black pepper to taste

Directions

1. Fill a stockpot 1/2 full with water and bring to a boil over high heat. When boiling, add salt. Add pappardelle and cook until al dente. Save 1 cup pasta water. Drain pappardelle and set aside.

2. In same stockpot over medium heat, coat with 2 tablespoons oil and sauté the lemongrass, shallots and garlic for 1 minute, then season. Add the shrimp and sauté until cooked through, about 3-5 minutes.

3. Add lemon juice, fish sauce and pasta and toss to combine. Check for flavor and season, if necessary. Add a few tablespoons of pasta water if necessary.

4. Add butter, toss to melt, taste and serve.




Grilled Garlic Chicken Satays with Basil Puree:
Makes 18


  • Ingredients

    • 2 tablespoons minced garlic, plus 2 cloves for the purée
    • 3 tablespoons canola oil, plus more for brushing the grill
    • 2 tablespoons naturally brewed soy sauce
    • Freshly ground black pepper
    • 3 boneless, skinless chicken breasts (about 1½ pounds), tenders removed
    • Kosher salt
    • Leaves from 1 bunch basil
    • 1/2 cup extra-virgin olive oil
    • Banana leaf, shredded cabbage or iceberg lettuce
    • Eighteen 6- to 8-inch wooden skewers

Directions

1. In a medium bowl, combine the 2 tablespoons garlic, 3 tablespoons canola oil and the soy sauce. Season the marinade with pepper and stir.

2. Butterfly each chicken breast by placing it with the thin end nearest to you. With a palm resting on the breast, run a knife parallel to your work surface through the thickest side of the breast and open like a book. Cut each breast into 6 equal vertical strips. Add the strips and tenders to the marinade, turn to coat, and refrigerate for 1 to 2 hours. Meanwhile, soak the skewers in a bowl of water for 1 hour.

3. Remove the chicken from the marinade and thread a skewer straight through each strip. Preheat an outdoor grill or broiler or use a large grill pan. If broiling, cover a baking sheet with foil and set the rack in the middle.

4. Fill a large bowl with water and add ice cubes. Bring a large pot of salted water to a boil. Add the basil and blanch until the leaves are bright green, 30 seconds to 1 minute. Drain the basil in a large sieve and transfer the strainer with the leaves to the bowl with ice water. When the basil is cold, drain and squeeze the leaves to remove all the water. Transfer to a blender. Add the 2 cloves garlic to the blender and blend, drizzling in the olive oil to make a purée. Add 2 tablespoons water, or more, so the mixture can be drizzled. Season with salt and pepper and set aside.

5. Brush the grill, grill pan, or baking sheet with canola oil. Season the chicken with salt and pepper and grill or broil, or cook in the grill pan, turning once, until the chicken is cooked through, 2 to 3 minutes per side.

6. Place the banana leaf, or spread the cabbage or lettuce, on a serving platter. Top with the satays, drizzle with the purée and serve.






SAKE BLACK PAIRINGS

TY KU Sake Black is beautifully balanced with a rich texture, exhibiting hints of natural sweetness with peach and vanilla on the nose. It pairs well with full-flavored seafood, marinated proteins and oven-roasted dishes. Below are some recipes that pair nicely with TY KU Sake Black's flavor profile.



Coriander Crusted Tuna Salad Nicoise:
Serves 4


  • Ingredients

    • 2 tablespoons Dijon mustard
    • 2 tablespoons minced shallots
    • 1/4 cup ponzu vinegar
    • 1 tablespoon sesame oil
    • 2 tablespoons chopped capers
    • 2 tablespoons chopped nicosie olives
    • 1/2 cup extra virgin olive oil plus 1 tablespoon for cooking
    • 1 pound #1 ahi tuna, center cut
    • 3 tablespoons coarse ground coriander
    • 2 hard boiled eggs, sliced
    • 2 small heads frisee, washed, de-cored, separated, spun dry
    • Kosher salt and freshly ground black pepper to taste
    • Canola oil for cooking

Directions

1. In a bowl, whisk together Dijon mustard, shallots, vinegar, sesame oil, capers and olives. While whisking drizzle in the extra virgin olive oil and season.

2. Meanwhile, season tuna with salt and pepper. Spread the coriander on a plate and press tuna into coriander.

3. In a sauté pan over med-high heat coated lightly with 1 tablespoon extra virgin olive oil, sear tuna until medium-rare, about 4 minutes, set aside to rest before slicing.

4. To make the salad, place frisee and eggs in a large bowl, season and toss with vinaigrette (reserving some for garnish). Divide salad among 4 plates, top each with sliced tuna and drizzle more vinaigrette on top.




Crispy Tofu with Miso Butter & Iceberg Lettuce:
Serves 4


  • Ingredients

    • 1/4 pound salted butter, room temperature
    • 2 tablespoons miso (shiro miso also called tan or yellow miso)
    • 2 tablespoons ponzu, plus some for drizzling on ice berg
    • 2 blocks silken tofu, cut into 4 slabs each
    • 1 tablespoon togarashi
    • 2 cups rice flour
    • 2 tablespoons chopped chives
    • 1/2 head iceberg lettuce, shredded
    • Canola oil for frying
    • Kosher salt and freshly ground black pepper to taste

Directions

1. Using an electric hand blender, whip the butter until doubled in volume. Add the miso and ponzu to whipped butter.

2. Meanwhile, prepare a fryer or heavy stock pot or cast iron pan, filled 1/3-full with oil and heat oil to 375 degrees.

3. Season the tofu with togarashi, kosher salt and freshly ground black pepper to taste. Coat tofu well in rice flour and fry crisp, flipping once, only 2-3 minutes.

4. Place small mound of shredded iceberg, drizzle with ponzu, place crispy tofu on top with dollop of miso butter and garnish with chives.




Lemongrass Pork Lettuce Cups:
Makes 8


  • Ingredients

    • 1 small package (about 7 ounces) rice vermicelli
    • Juice of 1 lime
    • 2 tablespoons fish sauce
    • 1 bunch scallions, white and green parts separated, thinly sliced
    • 2 tablespoons canola oil
    • 1 tablespoon minced ginger
    • 2 tablespoons minced lemongrass, white part only
    • 1 jalapeño pepper, minced
    • Kosher salt and freshly ground black pepper
    • 1 pound ground pork
    • 1 large head iceberg lettuce

Directions

1. Put the noodles in a medium bowl and fill it with hot water to cover. When the noodles have softened, after about 15 minutes, drain and measure 3 packed cups of noodles. Return the noodles to the bowl and add the lime juice, fish sauce and scallion greens, toss, and set aside.

2. Heat a medium heavy skillet over medium heat. Add 1 tablespoon of the oil and swirl to coat the pan. When the oil is hot, add the scallion whites, ginger, lemongrass, and jalapeño. Sauté, stirring, until the vegetables are soft, about 2 minutes. Transfer to a medium bowl and cool. Wipe out the skillet.

3. Add the pork to the bowl, season with salt and pepper and mix lightly. With wet hands, form 8 oval patties about 1/2 inch thick. Heat the skillet over medium-highheat, add the remaining 1 tablespoon oil, and swirl to coat the pan. When the oil is hot, add the patties and cook until browned, turning once, 3 to 4 minutes per side.

4. Pick 8 nice lettuce cups from a third of the way into your iceberg head. Place 1 piece of lettuce on your work surface. Top with one-eighth of the noodle salad and a patty. Repeat with the remaining lettuce, salad and patties. Transfer to a platter, garnish with the scallion greens and serve.






SAKE WHITE PAIRINGS

TY KU Sake White is exceptionally refined and smooth, uniting floral notes with hints of banana and vanilla. It pairs well with more pristine foods like beef or fish carpaccio and gently poached dishes. Below are some recipes that pair nicely with TY KU Sake White's flavor profile.



Sesame Soba Noodle Soup with Cucumber Salad:
Serves 4


  • Ingredients

    • One 8 - 9 ounce package soba noodles
    • 2 tablespoons canola oil
    • 2 large onions, thinly sliced
    • Kosher salt and freshly ground black pepper
    • 1 cup sake
    • 3 tablespoons naturally brewed soy sauce
    • 1 teaspoon toasted sesame oil
    • 2 quarts fresh vegetable stock or low-sodium bought
    • 1 heaping tablespoon wasabi powder mixed with 1 tablespoon room-temperature water
    • 1 small English cucumber, very thinly sliced
    • 1 tablespoon toasted sesame seeds

Directions

1. Fill a large bowl with water and add ice. In a medium stock pot or soup pot, cook the noodles in abundant salted water until al dente, about 7 minutes. Drain and transfer to the bowl. When the noodles are cold, drain well and set aside.

2. Return the pot to medium-high heat. Add 1 tablespoon of the canola oil and swirl to coat the bottom. When the oil is hot, add the onions, season with salt and pepper and sauté, stirring once, until caramelized, 10 to 12 minutes. Add the sake, and scrape the bottom of the pan to incorporate the brown bits, about 30 seconds. Add 2 tablespoons of the soy sauce, the sesame oil and stock and bring to a simmer. Add the noodles and heat through.

3. Meanwhile, in a medium bowl combine the wasabi, the remaining 1 tablespoon soy sauce, and the remaining 1 tablespoon canola oil. Add the cucumber, toss, and season with salt and pepper. Add half of the sesame seeds and toss.

4. Divide the soup among 4 soup plates. Make a mound of the noodles in each, top with the cucumber salad, garnish with the remaining sesame seeds and serve.




Poached Striped Bass-Leek-Carrot Rice Noodle Soup:
Serves 4


  • Ingredients

    • 2 large leeks, 1/2 inch dice, washed well, spun dry
    • 2 medium carrots, shredded
    • 1 cup dry white wine
    • 1 1/2 quarts chicken stock, unsalted
    • 3 sprigs fresh basil and more leaves for garnish
    • Four 5 - 7 ounce fillets striped bass, scaled, skinless
    • 1 small package rice vermicelli, soaked in hot water until soft
    • Grapeseed or canola oil for cooking
    • Kosher salt and freshly cracked black pepper

Directions

1. In a medium stock pot on medium heat, coat with 1 tablespoon oil, on medium-high heat, sauté the leeks and carrots until soft, about 2 minutes, season.

2. Deglaze with white wine and reduce by half. Add chicken stock, basil and bring to a simmer. Check for flavor. Season and gently add the fish, cover and poach on low heat for 5 minutes.

3. Add noodles, turn off heat and let stand an additional 5 minutes.

4. Plate with leeks, carrots and noodles on bottom, top with fish and ladle in broth. Garnish with fresh basil leaves.




Ginger Poached Whole Chicken:
Serves 4


  • Ingredients

    • Two 2 - 3 pound chickens, preferably kosher or free-range
    • Kosher salt and freshly ground black pepper
    • Eight 1/4 inch thick slices of peeled ginger cut lengthwise from a 2 - 3 inch long piece
    • 1 bunch scallions, white and green parts, thinly sliced
    • 1/2 cup packed Thai basil or regular basil
    • 4 quarts low-sodium canned chicken broth
    • 2 large carrots, peeled and finely shredded

Directions

1. Season the chickens inside and out with salt and pepper. In a pot large enough to fit the chickens completely submerged in liquid, combine the chickens, breast-side up, with the ginger, scallions, basil and broth. Cover and bring to a low simmer over medium heat. Reduce the heat to low and simmer for 30 minutes.

2. Lift the cover, add the carrots, cover the pot, and remove from the heat. Allow to stand for 30 minutes or up to 1 hour for the chicken to finish cooking. (Do not lift the lid during this time or cooking heat will be dissipated. The chicken won’t overcook, even if left for the maximum time.) Check that a thermometer reads 165 degrees when inserted into the thickest part of the thigh.

3. Remove the chicken, carve, and serve. (Strain the broth, cool to room temperature, and store for future use.)






COCONUT SAKE PAIRINGS

TY KU Coconut Sake has a silky texture with the sweet taste of coconut and hints of vanilla. It pairs well with desserts and counterbalances the heat of spicy foods. Below are some recipes that pair nicely with TY KU Coconut Sake's flavor profile.



Lemongrass-Coconut Soup:
Serves 4


  • Ingredients

    • 1 tablespoon grapesee or canola oil
    • 4 lemongrass stalks, pale parts only, crushed with the flat side of a knife
    • 1 head celery, stalks rinsed and roughly chopped
    • 2 large carrots, peeled and shredded
    • 2 medium onions, thinly sliced
    • 2 Thai or serrano chiles, stemmed and minced (optional)
    • Kosher salt and freshly ground black pepper
    • 2 boneless, skinless chicken breasts, cut widthwise into 1/4-inch strips
    • 3 tablespoons fish sauce
    • 6 cups unsalted fresh chicken stock or low-sodium canned chicken broth
    • 1/4 cup TY KU Coconut Sake
    • Juice of 1 lemon
    • 1/4 cup whole Thai basil leaves, or regular basil

Directions

1. Heat a medium saucepan over medium heat. Add the oil and swirl to coat the bottom. When the oil is hot, add the lemongrass and sauté, stirring, for 2 minutes. Add the celery, carrots, onions and chiles, if using, and sauté, stirring, for 1 minute. Season with salt and pepper.

2. Add the chicken and sauté until opaque, about 1 minute. Add the fish sauce and stock, stir, bring to a simmer, and cook until the liquid is reduced by one fifth, about 5 minutes. Add the TY KU Coconut Sake and lemon juice and stir. Simmer for another 2-3 minutes. Add the basil and adjust the seasoning, if necessary. Serve.




Sambal-Coconut Shrimp Gumbo:
Serves 6-8


  • Ingredients

    • 1 tablespoon canola oil
    • 4 Chinese sausages, sliced 1/4 inch thick; or 4 slices bacon, cut 1/4-inch thick
    • 1 tablespoon minced garlic
    • 2 large onions, minced
    • Kosher salt and freshly ground black pepper
    • 1 head celery, ribs cut into 1/4-inch slices
    • 2 large bell peppers, red and green, minced
    • 1 tablespoon paprika
    • 2 tablespoons sambal or hot sauce
    • 4 tablespoons organic
    • Worcestershire sauce
    • 1 pound okra, stemmed and cut into 1/2-inch slices
    • 2 quarts fresh chicken stock or low-sodium bought
    • 2 tablespoons cornstarch mixed with 1/4 cup TY KU Coconut Sake
    • 2 pounds small (51–60) shrimp
    • 6 to 8 cups 50/50 White and Brown Rice for serving

Directions

1. Heat a large casserole or Dutch oven over medium-high heat. Add the oil and swirl to coat the bottom. When the oil is hot, add the sausages and cook until their fat is rendered, 1 to 2 minutes. If using bacon, cook it until crisp, 3 to 4 minutes.

2. Add the garlic and onions, season with salt and black pepper, and sauté, stirring, until translucent, about 2 minutes. Add the celery, bell peppers and paprika, adjust the seasoning with salt and pepper, and sauté, stirring, until tender, 2 to 3 minutes. Add the sambal and Worcestershire sauce, and sauté, stirring, for 1 minute. Add the okra, stir, and season with salt. Add the stock, adjust the seasoning, bring to a simmer, covered, and cook until the mixture is reduced by a fifth, about 10 minutes.

3. Whisk in the slurry, add the shrimp, return to a simmer and cook until cooked through, about 2 minutes. Adjust the seasoning with salt and pepper.

4. Divide the rice among soup plates. Top with the gumbo and serve.




Crazy Coconut Noodle Stir-fry:
Serves 4


  • Ingredients

    • 8 ounces rice sticks
    • 3 tablespoons canola oil
    • 1 large onion, minced
    • 1 tablespoon minced garlic
    • 1 tablespoon minced ginger
    • Kosher salt and freshly ground black pepper
    • 1 tablespoon sambal or hot sauce
    • 3 large eggs, beaten
    • 1/2 pound tempeh, crumbled, or seitan, pulsed in a food processor to the texture of ground meat
    • Juice of 2 limes
    • 1/4 cup TY KU Coconut Sake
    • 1 red bell pepper, cut into 1/4-inch slices
    • 1/4 cup cilantro leaves, half reserved for garnish
    • 1/4 cup toasted coconut for garnish

Directions

1. Put the noodles in a large bowl and fill it with hot water to cover. When the noodles have softened, after about 15 minutes, drain, return to the bowl and set aside.

2. Heat a wok over high heat. Add 2 tablespoons of the oil and swirl to coat the wok. When the oil is hot, add the onion, garlic and ginger and stir-fry until softened, about 2 minutes. Season with salt and pepper.

3. Combine the sambal with the eggs and stir to blend. Add the remaining 1 tablespoon oil to the wok, add the egg mixture, and stir vigorously until the eggs are just cooked through, about 1 minute. Add the tempeh, lime juice and TY KU Coconut Sake and stir-fry for 1 minute. Add the noodles, bell pepper and stir-fry until heated through, 1 to 2 minutes. Taste to adjust the seasoning. Add all but the reserved cilantro and toss.

4. Transfer to individual serving plates, garnish with the remaining cilantro, toasted coconut and serve.


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