The 16th edition of [Ichika] x Special Junmai Gokujo Yoshinogawa
Happy New Year, everyone!
We look forward to your continued support this year!
It's January in Nagaoka, but it hasn't snowed yet!
We're seeing some blue skies. It's an unusual winter.
Now, for the first "Tipsy One Dish" of the new year!
I visited restaurants and bars in Niigata Prefecture.
This is a segment where we'll be offering snacks that pair well with Yoshinogawa sake.
This 16th installment will be held at a location right next to Nagaoka Station"Ichika, a Japanese and Western-style pub and bar"To Mr.
Thanks for having me!
Located next to Aore Nagaoka, this shop has a calm and relaxing atmosphere.
The second floor has a room that can accommodate up to nearly 50 people, making it perfect for New Year's parties!
This popular restaurant boasts a diverse menu featuring both Japanese and Western dishes! They also serve lunch!
This time, it's "Ichika" again, following last month.
This year's All Japan Hot Sake Contest Grand Gold Prize Winner
"Special Junmai Gokujo Yoshinogawa"They served us dishes that paired well with the warm sake.
Even though it's a winter without snow, it's still cold every day.
At times like these, you just want to have a nice, refreshing glass of warm sake, right?
This time, we asked the store manager, Igarashi-san.
Perfect for warming up "Special Junmai Gokujo Yoshinogawa"
"Fish balls in a thick sauce"They made it for me!
Here's the recipe!
[Fish balls in a thick sauce]
<Ingredients> 2-3 servings
● Fish balls
300g ground chicken
・Lotus root 50g
30g Camembert cheese
・ 1/5 of a leek
A small amount of grated ginger
A pinch of salt
Miso (appropriate amount)
● An
300g of water
30g of white dashi stock
1 tablespoon of light soy sauce
1 tablespoon mirin
1 teaspoon of chopped ginger
- Cornstarch dissolved in water (appropriate amount)
● Toppings
- Chopped yuzu peel (appropriate amount)
・Mizuha (appropriate amount)
<How to make>
● Fish balls
1. Add the diced lotus root, cheese, and green onions to the ground meat and mix well.
2. Bring water to a boil, and once boiling, add the ground meat from your palm.
Take a bite-sized portion and squeeze it out to make a larger piece before putting it in.
After about 3.5 minutes, when the fish balls float to the surface, remove them from the water and drain.
● An
1. Add all the seasonings and bring to a boil.
2. Turn off the heat and add the potato starch.
3. Stir until it starts to thicken, then turn on the heat.
Bring to a boil and stir until thickened.
4. Turn off the heat and finally add the grated daikon radish (grated daikon radish from which the water has been squeezed out).
5. Pour the sauce over the fish balls, sprinkle with chopped yuzu and shiso leaves, and it's done.
And it's finished!!
lotus rootCrisp textureand Camembert cheeseThe mellow richness、
And thenA gentle flavorCombined, it pairs very well with warm junmai sake!
This will be available as Ichika's special menu item until the end of February!
Please give it a try!
<Ichika, a Japanese and Western-style bar and pub>
https://ichika.owst.jp/
The details of this event will be broadcast on NST's "Smile Stadium" on January 11th (Saturday) at 6 PM!
It will be broadcast only within Niigata Prefecture, but please be sure to watch it!
——————-☆The shop we requested this time☆——————-
[Japanese and Western-style bar and pub Ichika]
[Address] 1F Tsuruya Building, 1-4-7 Ote-dori, Nagaoka City, Niigata Prefecture
[Telephone] 0258-86-7266
[Opening Hours] Monday to Sunday, public holidays, and the day before public holidays: 11:30 AM to 2:00 PM, 5:00 PM to 12:00 AM the following day
<Regular closing days> Generally Mondays *Special opening hours available for group reservations.
<Average budget> Lunch: 501-1000 yen, Dinner: 3001-4000 yen
<Facilities> Maximum capacity: 54 people