Noodlepedia
A glossary of both familiar and lesser-known Asian ingredients and terms.
Sake
A traditional Japanese rice wine brewed from polished rice. Light, smooth, and versatile.
Pro Tip: Try a splash in your stir-fry or teriyaki sauce—it adds depth and balances flavor.
How to Use It:
- Sip warm or chilled as a drink
- Add to marinades or sauces
- Use in soups or simmered dishes
1. Sake-Butter Clams (Japanese Izakaya Style)
Vibe: Elegant but easy. Briny clams + aromatic sake + rich butter = pure umami heaven. Serve with rice or crusty bread to soak up the sauce.
🛒 Ingredients:
1 lb fresh clams (manila or littlenecks work great)
3/4 cup sake
2 tbsp butter
2 garlic cloves, sliced
1 inch fresh ginger, julienned
1 scallion, chopped
Optional: chili flakes, lemon wedge
👩🍳 Instructions:
Rinse and soak clams in cold water for 20–30 min to purge sand.
In a pot, melt butter and sauté garlic and ginger until fragrant.
Add clams and sake. Cover with a lid and steam 4–6 minutes until clams open.
Discard any that don’t open. Toss with scallions and a squeeze of lemon.
Serve hot with broth poured over.
🌊 Why it works: The sake gives a delicate, aromatic lift without overpowering the dish. It’s so quick, but tastes like a restaurant appetizer.
2. Sake-Mirin Chicken Teriyaki
Vibe: Sweet, savory, sticky, and glossy—the kind of sauce you want to lick off the plate. Perfect for rice bowls or bento-style lunches.
🛒 Ingredients:
1 lb boneless chicken thighs or breasts
2 tbsp sake
2 tbsp mirin
2 tbsp soy sauce
1 tbsp sugar
Neutral oil for cooking
Optional: sesame seeds, green onions for garnish
👩🍳 Instructions:
Pat chicken dry. Optional: score the skin side if using thighs for extra crisp.
Mix sake, mirin, soy sauce, and sugar. Set aside.
Heat oil in a pan and sear chicken until golden and cooked through. Remove and slice.
Pour sauce mix into the same pan. Simmer 1–2 min until slightly thickened.
Return chicken to the pan and coat with sauce until glossy and caramelized.
Serve over rice with sesame seeds and green onions.
🔥 Why it slaps: The sake tenderizes the chicken and gives that authentic teriyaki depth you can’t get from bottled sauces.