I'd like to copy this Japanese dish

[AmyJane]

I just went to a casual Japanese restaurant and had an incredible appetizer. It had veggies, shitake mushrooms, and tofu in this DELICIOUS, sweet sauce. I thought it may have miso in it, but it didn't. When I pressed the waiter to ask the chef what was in the sauce, he said it contained mostly sake and soy sauce. Does anyone have a recipe so I can recreate a dish like this? The sauce was sweet and light, but also rich-tasting and and complimented the mushrooms and veggies perfectly. Truly addicting!! :)

Anyone out there who cooks Japanese food occasionally? Your help would be appreciated! Btw, the Japanese food spread in this month's CL looks great.

[CKL]

I wouldn't be surprised if it also had mirin in it - a sauce that is a very big part of Japanese cuisine and has a characteristic sweetness. The type of soy sauce may also be important - Japanese soy sauces are distinctly different from what we use for Chinese cooking.

CK

[wallycat]

I'll scan some of my Nina Simonds books, but she usually suggests soy sauce, garlic, some sugar, rice wine vinegar, worchestire sauce, and hot pepper flakes if you want spicy...that's usually the whole sauce.

[MKSquared]

I have no basis for this assumption - I'm not a Japanese cook by any means - but I wonder if you could do a sake reduction like a marsala sauce? My favorite marsala is a simple reduction of the wine - sweet and rich without anything added. Would that work?

[amanda]

You might want to try the marinade/ sauce from this recipe. I made it a few weeks ago and the sauce sounds like what you mentioned. It is an excellent recipe.
From Epicurious-

GINGER FLANK STEAK WITH SAKE-GLAZED VEGETABLES
A soy-sake marinade is the base for a delicious reduction sauce. For convenience, begin this one day ahead and refrigerate the steak in its marinade overnight. What to drink: A fruity Zinfandel.
1/2 cup soy sauce
1/2 cup sake
1/4 cup (packed) dark brown sugar
3 tablespoons minced peeled fresh ginger
1 tablespoon balsamic vinegar
4 garlic cloves, crushed
1 2-pound flank steak

1 pound asparagus, trimmed, cut into 1 1/2-inch lengths

3 tablespoons peanut oil
2 red bell peppers, cut into 1-inch-wide strips
1 1/2 pounds crimini mushrooms, halved, each half cut crosswise into 1/4-inch-thick slices
4 green onions, cut into 1-inch lengths

2 teaspoons cornstarch

Combine first 6 ingredients in 13x9x2-inch glass baking dish. Add meat. Cover and refrigerate at least 2 hours and up to 1 day. Let stand at room temperature 1 hour before continuing.

Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water to cool. Drain again.

Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Add red bell pepper strips and sauté 3 minutes. Add crimini mushrooms and sauté until mushrooms are soft, about 5 minutes. Add green onions and asparagus and sauté until vegetables are tender, about 2 minutes longer. Transfer vegetables to serving platter. Tent with foil to keep warm.

Heat remaining 1 tablespoon peanut oil in same skillet over high heat. Remove steak from marinade; reserve marinade. Add steak to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to cutting board. Tent with foil and let stand 5 minutes.

Meanwhile, place reserved marinade in small saucepan. Whisk in cornstarch. Whisk over high heat until sauce thickens and boils, about 3 minutes. Remove sauce from heat. Season sauce to taste with salt and pepper.

Cut steak across grain on diagonal into 1/2-inch-thick slices. Arrange steak slices atop vegetables on platter. Spoon some of sauce over meat and vegetables. Serve, passing remaining sauce separately.

Makes 6 servings.


Bon Appétit
March 2002

[AmyJane]

You all are SO helpful! Thanks for racking your brains about this one. Eat your heart out, Iron Chef!!!

Amanda: I think your recipe sounds EXACTLY like the sauce I had at that Japanese restaurant -- soy, sake, brown sugar, etc. I can't wait to try this recipe!! All I know is that I couldn't put down my chopsticks. You should try this sauce with broccoli, carrots, shitake mushrooms, and tofu (what I had) -- it's sooo yummy over rice!

CK: Who knows, it may have had mirin in it. I think I may have some in my cabinet. Maybe I'll add a little after I try Amanda's recipe as is. I think Amanda's recipe with the brown sugar probably gave the sauce its sweetness. Btw, I noticed you're from Vancouver, B.C. My DF (soon to be DH) plan to move there in summer 2003! Can't wait.

Wallycat: Thanks for checking your Nina Simonds books for a sweet sauce recipe. Pass any along that may be similar. I have her "Asian Wraps" book and love it. If you have it, try the Salmon Rolls, they're awesome!

MKSquared: Thanks for the suggestion. I've never heard of Marsala wine in Japanese cooking, but who knows? I'd love to get your recipe for the marsala wine reduction if you wouldn't mind passing it along.

[CKL]

Btw, I noticed you're from Vancouver, B.C. My DF (soon to be DH) plan to move there in summer 2003! Can't wait.

Its beautiful here. The outdoor life is amazing and the melange of foods and cultures is fantastic!

CK (No, really, I don't work for Tourism BC...) :D

[AmyJane]

CK,

I'm glad to hear you love living in Vancouver, B.C.! Although it rains a lot, I hear that you get used to it. We actually bought a condo near Yaletown and are thinking of buying a larger condo in a building nearby that will be done in 2005. I love the beautiful scenery, the good food, and the friendly people. Just bummed that there's no Trader Joe's there! :(