The 33rd edition: [Nagaoka Sake & Food Hoshi] x Snow-Aged Junmai & Roasted Sake
Father's Day this year is June 20th!!
Have you decided on presents for your dad or grandpa yet?
Enjoy a fun cooking time with your kids using these easy recipes!
Delicious food and drinks for Dad and Grandpa
Let's give the gift of a wonderful time!
So, this time we'll be looking at a place that's a 1-minute walk from Nagaoka Station."Nagaoka Sake Na Star"To Mr.
We've been given some easy recipes for delicious dishes that pair well with sake!
The sake I'd like to introduce is a limited-edition summer sake.「Snow-aged Junmai」is!,
The pure rice sake brewed in winter is stored in tanks, and these tanks are covered with snow.
“They store the food using a method unique to snowy regions called "snow storage,"
We release it from our cellar at this time of year, as we head into early summer.
This junmai sake has a smooth texture and the rich flavor of rice is fully brought out.
This time, we introduced junmai sake at our shop,
This series isSnow-aged Ginjo sakeThere are also ''
Please enjoy the freshness and mellowness of this ginjo sake!
This time, we'll be pairing it with Junmai sake aged in snow."Easy Shrimp Dumpling Fritters"They made it for me!
Okay, let's start cooking!
★Material★
Shrimp: 100g
• Hanpen (fish cake): 100g (2 bags)
• Onion: 1/4
Mayonnaise: 2 tablespoons
Yoshinogawa roasted sake: 50cc
・Bonito stock: 200cc
Cornstarch dissolved in water
Potato starch: appropriate amount
• Salad oil: appropriate amount
★Recipe★
1. Finely chop the onion and microwave it (500W) for 1 minute, then let it cool slightly.
2. Roughly chop the shrimp with a knife. Crush the fish cake while it's still in the bag.
Key point #1
- Instead of fish paste, we used fish cake!
Crushing it while still in the bag keeps your hands clean, killing two birds with one stone.
Let's have the kids help out here!
The degree of mashing becomes just right, and the texture improves!
3. Add 2 tablespoons of mayonnaise and mix well, then add the onion and mix thoroughly again.
This time, the first part, part 2
Mix thoroughly to ensure a consistent flavor.
4. Shape it to your desired size and form.
This time, I made them in an oval shape. Perfect for frying. *Heart shapes are also recommended!!
5. Lightly coat with potato starch and deep-fry in 170°C oil until golden brown.
It's ready when it floats to the surface. *Fry slowly at a low temperature.
6. Put 50cc of Yoshinogawa roasted sake and 200cc of bonito stock into a pot.
Bring to a boil and thicken with cornstarch dissolved in water.
Point #3 of this article
The plum flavor of Yoshinogawa Irizake is the key to its taste!
◆◆ What is Irizake? ◆◆
Before soy sauce became widespread, it was made by simmering sake with pickled plums and bonito flakes.All-purpose seasoningThat's it.
The perfect balance of umami from the broth enhances the flavor of the ingredients, elevating the dish to the next level.
Also great for reducing salt intake.
Purchases can be made through our official shop. Please take advantage of this opportunity.
Click here →https://item.rakuten.co.jp/y-hisagotei/irizake3/
7. Place the oil-cut shrimp dumplings in a bowl, pour the sauce over them, garnish, and it's done!
The fluffy texture of the fish cake and the firm, bouncy texture of the shrimp provided a delightful contrast.
The delightful texture is enjoyable, and the subtle plum vinegar flavor of the sauce made with roasted sake really stands out.
It's a perfect match for the smooth, rich flavor of this pure rice sake aged in snow!
The ingredients for this recipe are canned crab, edamame, corn, and seasonal ingredients or your favorite ingredients.
It can be replaced!
They made another dish for us!
"Deep-fried yam with mixed ingredients"
Seasonal ingredients are wrapped in yam and taro and steamed.
This is a popular menu item at our restaurant, deep-fried to a crisp for a delightful texture.
Thank you for your cooperation this time"Nagaoka Sake Na Star"Mr.
This shop just opened in April of this year,
Originally, there was a restaurant called "Koryori Matsumoto" in the same location.
The owner, Mr. Hoshi, trained there before taking over the business.
When I was little, my grandmother praised me a lot for making fried eggs.
Apparently, it was the origin of his cooking.
<Looking back now, it was a bit burnt, but I was happy that they were so pleased with it (lol)>
She's good at anything that involves using her hands, from cooking and DIY projects to knitting.
I often hear that chefs cook for work but do nothing else...
He answered immediately, "That's not true. I enjoy thinking about things all the time."
That's what he said.
I've always wanted to be a chef, and after trying out various restaurants, I met Matsumoto-san.
He said that he quit his corporate job after meeting someone, and that's how he got to where he is today.
“"A place where you can casually come and have a drink, like you would at a friend's house."”
They operate their business based on this concept.
You can certainly enjoy a variety of dishes,
The former salesman's engaging conversation and cheerful smile were wonderful.
It soothes away the day's fatigue. It captures both your stomach and your heart.
Please enjoy it at our restaurant.
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Of course, this time's menu isNagaoka Sakena StarYou can enjoy it at [Name of store]'s shop.
Simple deep-fried shrimp dumplings: 650 yen (tax included)
※"I saw Smasta!"Please say this. (Limited time offer in June)“"Secret menu"”This is what it will be.
・Deep-fried yam with mixed ingredients: 650 yen (tax included)
The details of this event will be available from 6 PM on Saturday, June 12th.
NST
It will only be broadcast within Niigata Prefecture, but please be sure to watch it!
——————-☆The shop we requested this time☆——————-
[Address] 1F, Minase Building, 749-10, 2-chome, Jonai-cho, Nagaoka City, Niigata Prefecture
[Telephone] 0258-35-1800
[Opening Hours] Tuesday to Saturday 17:00-23:00 (Last Order 22:00)
Sunday 17:00-22:00 (Last Order 21:00)
[Regular closing day] Monday
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Please post photos of your "Easy Shrimp Dumplings" on Yoshinogawa's Instagram or Twitter!
Find us on Instagram here → https://www.instagram.com/sake_yosinogawa/?hl=ja
Twitter is here → https://twitter.com/sake_yosinogawa