Joined: Wed Oct 20, 2010 5:58 pm Posts: 4576 Location: Santa Cruz whoop whoop
We have solved the problem of what to do with 2 liters of sake. Here it is:
1/2 cup sake 1/2 cup mirin 1/2 cup red miso 1/4 cup lime shoyu, or 1/4 cup soy sauce plus the juice of one lime 3 cloves garlic, chopped up tiny or microplaned 2 tablespoons fresh ginger, chopped up tiny or microplaned 1 tablespoon sugar
Mix it all up together in a bowl. Squoosh the miso up real good.
Slice tofu into 1"x2"x1/2" thick slabs. Put into bowl with marinade. Let sit for long enough for some rice to cook.
Pick some kind of green. We used brussels sprouts. Cut them in half, or I guess if you use chard or something remove the cut it into 1/2" wide strips.
Using a comically-large saute pan, heat up some peanut oil until it's really hot.
Throw in the tofu. Fry it good so it's nice and brown on each side. When it's pretty much hot, add the sprouts or greens and the rest of the marinade. Let it cook down until it's as saucy or not-saucy as you like. I cooked it down pretty far.
Dish rice into bowls; spoon tofu and greens and stuff over rice.
DAMN, this was AWESOME. I could eat this all day.
I would recommend not drinking the rest of the 2 liters of sake all at once, if only because you might want to make this again sometime soon. Wow, this was good. This was the best made-up-as-I-went-along recipe I've made in quite a while. Yum.
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