Sake Salmon and Rice

This is a classic Nigella Lawson recipe for a very good reason – it’s utterly delicious!

Marinade:
1 tsp. English mustard or wasabi paste
2 tbs. Worcestershire sauce
1 tbs. soy sauce
1 tbs. garlic-infused olive oil
1 tbs. sake
2 salmon fillets
1 cup basmati rice
2 cardamom pods

Sauce:
1/4 cup sake
1 tbs. soy sauce
1/2 tsp. fish sauce or brown rice vinegar
1 tsp. Worcestershire sauce
1 tsp. English mustard or wasabi paste
1-2 tbs. chopped fresh cilantro or parley, to garnish

To make the marinade, combine the mustard or wasabi, Worcestershire sauce, soy sauce, oil and sake in a freezer bag or shallow dish. Add the salmon and leave to marinate for 20 minutes.

Bruise the cardamom pod and cook with the rice, following the package directions.

Heat a griddle or nonstick skillet and cook the salmon for 1-2 minuets per side. Remove and wrap in foil for 10 minutes.

For the sauce, bring the sake to a boil in a little saucepan to evaporate the alcohol, then take off the heat and add the remaining ingredients.

Divide the rice between 2 plates. Cut the salmon into slices and arrange on top. Pour the sauce over everything and sprinkle with cilantro or parsley to serve.

Serves 2

Chicken Teriyaki

This is fast and fabulous – so much better than any takeaway.

2 tbs. sake or sherry
4 tbs. mirin
4 tbs. soy sauce
2 tbs. light brown sugar
2 tsp. grated fresh ginger
splash of sesame oil
1 3/4 lbs. chicken thigh fillets, cut or scissored into bite-sized pieces
1 tsp. peanut oil
2 cups sushi rice, cooked

Mix together the sake or sherry, mirin, soy sauce, sugar, ginger and sesame oil in a shallow dish. Toss in the chicken and leave for 15 minutes. Or do this earlier and keep in the fridge.

Heat the peanut oil in a large, shallow skillet. Using a slotted spoon, transfer the chicken to the skillet and cook over a medium heat until they look cooked on the outside. Pour in the marinade and bubble until the marinade is reduced to a thick, dark syrup and the chicken is completely cooked.

Serve with sushi rice.

Serves 4-6

Japanese Shrimp

According to Nigella, this quick and delicious meal makes her feel, “smug and holy”!

2 tbs. water
2 tbs. sake
1/2 tsp. sea salt
1 tbs. lime juice
1/2 tsp. wasabi powder or 1 tsp. paste
2 tsp. garlic flavored olive oil
2 scallions, thinly sliced
8 oz. shell-off large shrimp (fresh or frozen)
salad leaves, rice or noodles
fresh cilantro, to serve (optional)

Stir together the water, sake, salt, lime juice and wasabi.

Heat a small wok or skillet and add the olive oil and scallions. Stir about for a minute or two, then tip in the shrimp. Cook for 3 minutes or until they start to turn pinkish.

Add the liquid mixture and bring to a bubble, then cook for another 3 minutes stirring the shrimp in the sauce until completely cooked through. Serve over salad, noodles or rice with fresh cilantro, if using.

Serves 2