57th Edition: [Izakaya Hats] x Junmai Ginjo Snow-Aged Unpasteurized Sake made with our own cultivated rice "Gohyakumangoku"
It looks like the rainy season is about to begin in Niigata. With June here, we've had some chilly days and some hot and humid days, so it's a season where we need to be careful about our health. After a long period of wearing masks, we're starting to return to our normal lives, and events are gradually increasing again. And the main event of June is Father's Day next week on the 18th. It's the one day of the year when dads are the stars! Why not show your appreciation with a little surprise?
Now, in this corner, "Tipsy OneDish," we visit restaurants and bars in Niigata Prefecture and ask them to come up with snacks that pair well with Yoshinogawa sake. This month's Tipsy OneDish is in Sasaguchi, Chuo-ku, Niigata City.It is located「Izakaya Hatsu」Mr.Our own cultivated Gohyakumangoku rice, Junmai Ginjo sake, aged in snow.We had them prepare a dish that goes well with ''! This time it's ''Chicken and seasonal vegetables in chili sauce"is!
The alcohol pairing for this occasion「Our own cultivated Gohyakumangoku rice, Junmai Ginjo sake, aged in snow.」This is the third and final installment in our "Four Seasons" series featuring our own cultivated rice. It's been bottled and stored for approximately five months in a snow cellar maintained at a constant temperature and humidity, and will be released this June. It retains the freshness of freshly bottled sake while offering a mellow, well-aged flavor. This sake is a gift from the snowy winter region, delivered in the summer. Its crisp taste, despite the high alcohol content of the undiluted sake, pairs perfectly with summer ingredients and hearty dishes. Serving it on the rocks with ice will further enhance its fragrant aroma. Due to bottle storage, quantities are limited. Please be sure to pick it up if you see it in your local liquor store!
The brewmaster's product comments are posted below, so please check them out!
And then they will introduce the dishes.「Izakaya Hatsu」Located in a quiet alleyway south of Niigata Station, this restaurant has a calm, Japanese-style atmosphere. The name "Hatsu" (meaning "first") was chosen by the owner, Ryo Ito, who wanted customers to have their "first" experience at his restaurant. Ito's motivation for starting cooking seriously stemmed from the joy he felt as a child when he cooked for his family and they were happy, as well as the frustration he felt when he failed. Now, being a fan of alcohol himself, he runs a restaurant where customers can enjoy chicken dishes and local sake. The restaurant uses local chickens such as Satsuma Jidori and Koshino Tori, and you can enjoy dishes made with these chickens and other Niigata ingredients. In addition, they source high-quality Satsuma Jidori through a special route known only to a select few, and it is rare in Niigata to be able to enjoy it raw.
The dish that was introduced to us by Izakaya Hats is「Chicken and seasonal vegetables in chili sauce"is.The owner specializes in Chinese cuisine and uses sake leesA masterpiece finished with a Japanese touch.is.Please try it at home!
So, let's get started.「Chicken and seasonal vegetables in chili sauce"ofHere's a recipe!
The recipe is here ↓
★Ingredients★ (1 serving)
Chicken thigh: 150-160g (4 pieces)
Eggplant: 1
Broccoli: 1 piece
New potato: half a potato
Paprika: appropriate amount
Ginger soy sauce: appropriate amount
Potato starch: appropriate amount
<Chili Sauce>
・Bean sauce: 3g
Garlic (grated): 3g
Grated ginger: 5g
・Green onions (minced): 10g
Chicken stock powder: 1 spoonful
• Tomato puree: 10g (can be substituted with 2 cherry tomatoes)
・Sake lees: 10g
Ketchup: 10g
Sesame oil: 5g
• Sugar: a little
<Color>
・Lemon: 2 slices
• Shredded green onions: appropriate amount
Flowers: appropriate amount
★Recipe★
1. Cut the seasonal new potatoes into wedges. Trim the stems off the eggplants, cut them in half, and make a slit in the bottom.
2. Cut the chicken thighs into four pieces, rub in ginger soy sauce, and then coat with potato starch.
POINT: Make sure to thoroughly rub the seasoning into the chicken thighs.
3.2 Fry the ingredients. Start with a low temperature (approximately 60° to 70°) and slowly increase the temperature to about 180°. (Approximately 4 to 5 minutes)
*Koshino chicken is very moist and juicy, so the flavor melts into the oil like bubbles. A sign of freshness!!
POINT: By slowly raising the temperature from a low temperature, the outside will be crispy and the inside juicy, and the oil will drain off easily.
4. Using the oil in which the flavors have rendered, lightly fry the seasonal vegetables. (Fry them quickly until cooked through.)
POINT: Seasonal vegetables are deep-fried to preserve their color.
5. Add oil to a frying pan, sauté the chili bean paste, garlic, ginger, and green onions, then add the tomato puree, ketchup, sake lees, and sesame oil, and finally thicken with cornstarch dissolved in water to make the chili sauce.
POINT: Adding sake lees reduces the spiciness and creates a milder flavor.
Even those who don't like spicy food or children can easily enjoy chili sauce.
6. Arrange the chicken and vegetables on a plate, pour the chili sauce over them, and it's done!
By frying the chicken thighs, you can enjoy a crispy texture and juicy flavor, and it pairs well with the chili sauce made with sake lees.Our own cultivated Gohyakumangoku rice, Junmai Ginjo sake, aged in snow.」It pairs well with the mellow and rich flavor of [the beverage].This chili sauce is only mildly spicy, so even children and those who don't like spicy food can enjoy it. The restaurant uses a different sauce than this recipe, so please try ordering it there as well.
The menu items introduced this time are「Izakaya Hatsu」Mr. Miss.You can also enjoy it at our stores.
Our restaurant uses its own original chili sauce.
Chicken and seasonal vegetables in chili sauce ¥900 (tax included) (Limited time offer)
Recommended Menu
Salted chicken wings (fried, steamed, or grilled) 1 serving (3 pieces) ¥480 (tax included)
Serves 2 (6 pieces) ¥900 (tax included)
Serves 3 (9 pieces) ¥1,260 (tax included)
Salted steamed chicken wings are a specialty of the restaurant, and many customers order them without fail! The moment you bite into the wing, the meat is so tender that it falls apart cleanly from the bone with just your lips. While savoring the slightly salty chicken wings,Our own cultivated Gohyakumangoku rice, Junmai Ginjo sake, aged in snow.」When you take a sip, the rich flavor of the undiluted sake further enhances the delicate umami of the chicken. Please enjoy this exquisite pairing.
The details of this event will be broadcast on NST at 6:00 PM on Saturday, June 10th.
Channel: "I Love Niigata! Channel" ↓↓
https://www.youtube.com/channel/UCXScRoBNwPISEKWqBXeGiwQ
——————-☆The shop we requested this time☆——————-
<Izakaya Hatsu>＞
【address】
2-10-23 Sasaguchi, Chuo-ku, Niigata City, Niigata Prefecture
[Telephone]
050-5493-4409
[Business Hours]
Monday to Thursday, Sunday, the day before a public holiday, and public holidays: 17:00 to 24:00 (Last order 23:00)
Friday & Saturday 17:00 - 1:00 the following day (Last Order 24:00)
[Regular closing days]
Irregular holidays