Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, macrobiotic cream risotto with sake lees & soy milk. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Great recipe for Macrobiotic Cream Risotto with Sake Lees & Soy Milk. I was brainstorming dishes I could make using sake lees. I prefer to properly burning off all the alcohol so I cook the risotto sauce for a while.
Macrobiotic Cream Risotto with Sake Lees & Soy Milk is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. Macrobiotic Cream Risotto with Sake Lees & Soy Milk is something which I have loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can cook macrobiotic cream risotto with sake lees & soy milk using 8 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Macrobiotic Cream Risotto with Sake Lees & Soy Milk:
- Take 200 ml Soy milk
- Make ready 6 tbsp Sake lees
- Get 1 tbsp White miso
- Take 1/2 Onion
- Get 1 clove Garlic
- Prepare 1 plain cooked rice: 2 rice bowls' worth Cooked white rice
- Prepare 2 Brussels sprouts
- Make ready 1 Salt, black pepper
Although Sake Kasu is a byproduct, it is highly nutritious and flavorful. It has been used as picking agent, marinade for meats, and even as ingredient for cosmetic products in Japan. Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat.
Steps to make Macrobiotic Cream Risotto with Sake Lees & Soy Milk:
- Combine the soy milk, sake lees, and white miso in a pot and let it sit for a while (to soften the sake lees). Once the sake lees have softened, mix until everything becomes smooth.
- Add the minced onion and garlic and heat on low for 5 to 10 minutes.
- Add the rice and mix. Adjust the flavor with salt. Transfer to a serving plate and garnish with microwaved brussels sprouts and top with black pepper.
Keep butter moving until it melts. The best part is, you can also substitute the cream with either a low-fat alternative or non-dairy vegan element. Serve the creamed leeks hot, but you can also serve them cold as a side dish. Double up in portion size if you wish to enjoy them as a main course. The restaurant serves a variety of rare sake from artisanal breweries across Japan, as well as aged sake.
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