does anyone know about sakamushi?

Question

It's a japanese food. steamed. uhm, can you please give me a proper definition? thanks! :D

Answer 1

the Japanese art of sakamushi: steaming foods that have been sprinkled with small amounts of sake and seasonings. In conventional steaming, food is placed directly upon a perforated rack or steaming basket, water is boiled beneath to create steam, a cover is added, and the steam alone cooks the food. In sakamushi, the sake-doused ingredients are placed on an oven-safe dish, then the dish itself, kept raised a few inches over boiling water, is placed into the steamer. The food steams, but also simmers in its own juice. You can contrive your own sakamushi steamer using any large pot you can cover. I discovered that the center lifting rod of my metal vegetable steamer could be screwed off, so I used it to keep my sakamushi dish raised above water level, but you can also use a metal trivet or even bunched-up aluminum foil. I put my meat, chicken or fish in an oven-safe dish on top of the steamer base, then steam over four cups (one quart) of water.
Sakamushi steaming time will of course depend on the type of meat, fish or poultry you use, on the size of the portions, and on the number of portions you steam at any one time. You need to experiment a little, but once you do, you will own a very effective way to cook protein foods without added fat (sakamushi will work for tofu, too). I get good results by covering each portion with two tablespoons of sake and one tablespoon of soy sauce before I steam. My single-serving one inch yellow fin tuna steak (8 ounces) was perfect after steaming for nine minutes; a pair of boneless chicken breasts required twelve minutes; a one pound package of firm tofu, cut into chunks, softened to my liking in five minutes.

Answer 2

Ebi Sakamushi ( Sake Steamed Shrimp ) Recipe


INGREDIENTS:
8 shrimps
2 tbsps sake
For dipping: 2 egg yolks
1 1/2 tbsp vinegar
3 tbsp dashi soup stock
1 1/2 tbsp sugar
PREPARATION:
Wash and de-vein the shrimps. Pour sake over shrimps. Steam the shrimps on high heat for 5 min. Cool the shrimps before serving. To make the dipping sauce, mix all the ingredients in a pan and put on low heat.

or
Kamo Sakamushi (Sake Steamed Duck)



Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 each Whole Duck or Chicken Breast
2 1/2 teaspoons Sake

IN ADVANCE:
Place Boned Duck or CHocken breast skin side up on a flameproof dish and
sprinkle with 1 scant t of salt. Cover, refrigerate, and let sit for 3 hours.
TO COOK:
Preheat the grill to it's highest point. Meanwhile, pour Sake over the
Chicken or Duck and steam for 7 minutes. Remove the from steamer, and grill
3“ from heat for 2 minutes. Cool to room temperature, cut breasts into 1/4”
slices and serve.

Answer 3

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