Sake

Japanese fermented rice wine with a clean, nuanced flavor enjoyed warm or chilled depending on the grade.

Ingredients

• 500g firm tofu
• 1 cup nori sheets
• 1 tbsp sliced scallion whites
• 1 tsp white sesame seeds
• 3 tbsp neutral vegetable oil
• 2 scallions, chopped
• a handful of fresh mitsuba, chopped
• a drizzle of bonito flakes
• 2 cups water

Instructions

1. 1

   Combine the short-grain rice and water in a saucepan, blender, or pitcher, stirring well.

2. 2

   Add the shichimi togarashi and soy sauce, stirring gently so their flavor infuses the mixture.

3. 3

   Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 5 mins.

4. 4

   Strain through a fine sieve to remove any solids, if needed.

5. 5

   Sweeten to taste with bonito flakes, adjusting gradually until the balance feels right.

6. 6

   Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.

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