“Modern Senkin” and cabbage rolls with ginger flavor

Good day!
As well as the last article, this is the report from a special correspondent “R”.
I introduced you a sake “Modern Senkin Kame-no-O Muroka Genshu” last time, and I’d like to write about more marriage with different foods.

I had Bolognese and other rich western foods with the sake in the last report.
This time, I tried Japanese stuffed cabbage rolls which was lighter taste.

About “Modern Senkin Kame-no-O Muroka Genshu”, please refer to the last article:

Bolognese and “Modern Senkin” by Tochigi’s “Domaine” brewery

I’d like to introduce what kind of sake “Modern Senkin Kame-no-O Muroka Genshu” is briefly.

It’s made by a brewery in Sakura City in Tochigi Prefecture.
The brewery does all the process including producing the rice called “Kame-no-O Rice” for ingredients.

They have a special policy to use the same water for growing rice and brewing sake.

When I brought the glass near my mouth, I felt a sweet scent.
It tasted of a fresh sourness like an apple.
The sourness was from a mild carbon acid gas melting in the liquid after storing the sake in a low temperature until bottling.

Contents

The recipe of Japanese cabbage rolls

Now, I tell you my recipe of cabbage rolls!
The foods I make are usually less flavored because we have a baby of 1 and a half years old.
Please take it only as reference, and arrange it according to your needs.

The ingredients

– 200-300g minced meat (Any kinds. I used mix of beef and pork this time.)
– 4-6 cabbage leaves
– A half onion, or, 10 cm Japanese leek (I used Japanese leek this time.)
– A piece of ginger
☆ 1 teaspoon soy sauce
☆ 2 teaspoons cooking Sake
☆ a little salt and pepper
★ A half stock cube
★ Dashi (fish stock) powder
★ 1 tablespoon soy sauce
★ 1 tablespoon cooking Sake

How to cook

1. Prepare cabbage leaves
Take off the leaves of the cabbage, and cut off the hard core. Boil the leaves until they get soft.
You can wrap the meat more easily with this preparation.
Cool the boiled leaves before wrapping the filling.
I use a pan which is a little deeper than usual Japanese frying pan, but any kinds are ok!

2. Make the filling
Cut onion/leek and the cabbage core in fine pieces. Mix then with the minced meat in a bowl. (If you can add cut Shiitake Mushrooms, the taste becomes richer.)
Add ☆ seasonings and mix in the ingredients.

3. Make shapes of cabbage rolls
Wrap the filling with cabbage leaves. Use tooth picks to close the leaves.
Place the rolls in a pan close to each other to avoid falling apart while boiling.

4. Finish!
Add water until it just covers the rolls, and cook on the medium fire.
Stop the fire when the water boils, and add ★ seasonings. Set it on the fire again until the meat gets cooked.

Marriage with Modern Senkin

I tried “Modern Senkin”.
I felt a sight and refreshing sourness in a sweet flavor.
The sourness like a fruit made the after taste fresh.

And then I had the cabbage roll. Maybe because the meat contained much beef, the cabbage roll tasted of meat strongly.
I liked the combination of the taste of the meat and the sweetness of the sake!

When I had another sip of “Modern Senkin”, I felt a strong spicy taste on my tongue and lips which I didn’t feel at first.
It was ginger in the filling of the cabbage.
I didn’t feel it when I was eating the cabbage roll that much, but the sake made it clear later.

I tasted the soup, and then had the sake again.
The sake tasted sweeter than after the cabbage roll maybe because of the Dashi stock.

Seasoned soft boiled eggs

One of the side dishes was “seasoned soft boiled eggs”.
It’s popular as a snack for Sake.
My husband and I both love drinking, so we buy eggs when we see bargain sales and make this dish.

The important point of seasoned eggs is to keep the eggs “half boiled”.
I think that it’s the most difficult part for many people.
To solve this problem, I tell you a special and easy way to make “half boiled” eggs!

In this recipe, you don’t have to bring back the eggs to room temperature.
It should be convenient that you can use eggs just after taking out from the fridge.

The Ingredients

– 3-4 eggs
★ 50cc soy sauce
★ 50cc Mirin cooking sake
★ 1 tablespoon normal cooking sake
★ 1 tablespoon sugar
★ 1-1.5 tablespoon vinegar

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How to cook

1. Boil water of the amount which just covers the eggs in a pan.
2. While heating the water, warm ★ ingredients in a microwave until the sugar melts.
3. Take out the eggs from the fridge and place them in the boiling water using a ladle not to break the eggs.
4. Wait 7 minutes.
5. After 7 minutes, take out the eggs with a ladle. Cool the eggs in cold water.
This is the important:If the eggs don’t get cooled down well in this step, inside the eggs breaks when peeling the shells.
6. Peel the eggs. Put them in a Ziploc bag.
7. Add ★ soup in the bag, and close the bag squeezing out the air inside.

The eggs get seasoned well after 2-3 days in the fridge!
You should change the position of the eggs to soak them in the soup equally.
At my home, we usually make 4 eggs at one time, and eat them on the second day and the third.

We enjoyed both cabbage rolls and seasoned eggs!
The light sourness of the vinegar in the eggs became a good accent in the salty-sweet flavo.
It made the light and smooth taste of the sake clearer.

Today’s sake was a sweet one and easy to drink.
I think that it was the big reason why it matched the eggs.
Please try these dishes with the sake!