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Cozze al vapore al sake

Cozze al vapore al sake

  • Dosi per 2 persone
Valutato da 26 persone
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Un piatto di frutti mare come non l'avete mai provato, tutto grazie al sapore unico del sake. Utilizzare il sake per cucinare ha lo scopo di intenerire il cibo e allo stesso tempo sottolinearne il gusto. L'aggiunta ottimo sake di solo riso fa sì che il gusto umami delle cozze, così come al sapore unico delle varie erbe e spezie utilizzate in questa ricetta, possa esprimersi al meglio. Da servire come antipasto.

Ricetta di Great British Chefs.

Ingredienti

1kg mussels
3 garlic cloves, finely sliced
1 piece of fresh ginger, peeled and sliced finely
250ml of sake, shirataki jozen mizuno gotoshi pure rice wine (ginjo)
1 tbsp of tamari
3 spring onions, finely sliced
1 red chilli, finely sliced (or more if liked)
1 handful of chopped flat-leaf parsley
oil, for frying

Preparazione

  1. Clean and debeard the mussels. Tap any open ones and discard any whose shells do not close. Transfer the mussels to a bowl of salted iced water. A great tip for ensuring a grit-free dish is to scatter a handful of oats over the top of the water and set aside for 45 minutes – the mussels feed off the oats and, in feeding, expel any sand trapped inside their shells.
  2. In a large pan, soften the garlic in a little oil and stir through the ginger. Pour in the sake and simmer for 5 minutes before adding the tamari.
  3. Toss in the spring onions and chillies, followed by the mussels. Place a lid on the pan and steam for 3–5 minutes, or until the mussels have opened.
  4. Take the pan off the heat and scatter over the chopped parsley. Serve immediately in warmed bowls.

ACQUISTA GLI INGREDIENTI

AGGIUNGI TUTTI