Recipes and Helpful Hints
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Marinade it yourself-it's super easy with Sake to Me sauces. With the tines of a fork, poke some holes in your meat, chicken, fish or veggies. Pour some sauce over the top to cover, and let the flavor infusion begin. A minimum of 30 minutes to a max of 24 hours in the fridge is best. Sake to Veggie Portabello Mushroom Burger
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Helpful Hints for your Creations
Since ancient times, Asians have used sake rice wines to tenderize meats. It’s now available to you in a series of Sake to Me Teriyaki Sauces/Dip/Marinades and made with real drinking sake! Their uses are unlimited.
Marinating: Amazing on meats like steak, pork, poultry, and fish; vegetables, all mushrooms and especially portabellas, and potatoes. Excellent for beef jerky. Remember to fork the meat and zip-block bags are best way to marinate so sauce can float around with minimal waste. Marinate 30 min. to 24-hours depending how strong you desire. BBQ on grill, bake, smoke, or dehydrate.
Dipping Sauces: Tasty on Gyoza “Pot stickers”, Sushi, and Salad dressings. Whisk in sesame oil, vinegar, scallions, mustard, balsamic vinegar, wasabi, etc. You be creative! Salad dressing is great by whisking in olive oil and diluting with a little water.
Stir-frying: Excellent when you don’t have time to marinate. Great on meats, veggies, tofu, and Ramen noodles. Simply add ingredients over medium-high heat and cook. When cooking meats and veggies, it’s best to use just a little sauce to cook, drain excess juices, add more sauce, and heat at higher temperature to create a caramelized glaze.
Crock-pots: Great and can add a little cornstarch mixed with water to make a gravy or just straight up.
Whether you grill, stir-fry, broil, bake, or slow cook with these versatile teriyaki sauces, the aroma and flavorful caramelized glazing will blow you away.
Enjoy and Happy Marinating!!
Lon Christopher