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rice wine after fermentation |
Last year I fermented a kg of rice to make
rice wine. Simply cook rice as usual, when cool to around 30˚C, mix in rice
wine yeast. Keep in the oven to kick start fermentation for 2 days. Transfer to
a preserving jar and keep in a cool dark place to finish fermentation. I
normally leave it until the summer to filter to use.
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rice wine |
This home make rice wine, or in Japanese Sake, is very fragrant, at an alcohol of nearly 20˚. Sake is always
diluted with water to around 16˚ alcohol.
I use the wine in cooking or in macerating
dry dates.
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rice wine lees |
The wine lees filtered out is being
kept in the fridge, great to use in enriching soup, or as a base in seasoning fish and
meat, like this pork chop dish.
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pork chop marinated in rice wine lees |
Mix wine lees with soy sauce, brown sugar
and 5 spices powder, spread on both sides of pork chop, rest for an hour. Bake
at 200˚C until golden, around 18 minutes.
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pork chop in rice wine lees before baking |
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pork chop in rice wine lees after baking |
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