Belgium Sidekick

Teriyaki Salmon

Golden, Spicy or Garlic Shrimp

Hibachi or Teriyaki Steak

Hibachi or Teriyaki Chicken

Cloud unfiltered strawberry sweetness, creamy and gluten free, Non GMO.

Nigori Strawberry (300 ml)

Cloudy tropical sweetness, creamy finish, gluten free, non GMO.

Nigori Pineapple (300 ml)

A “little lily” unfiltered sake with sweet flavors and a smooth finish.

Sayuri Nigori (300 ml)

Unique original sake mixed with Japanese plum and plum extract.

Hana Kohaku (300 ml)

Refreshing sparkling sake with soft sweetness.

Ozeki Hana Awaka (250 ml)

Ozeki Karatamba (300 ml)

Unfiltered sake has a mildly sweet and refreshing flavor.

Ozeki Nigori (375 ml)

Combination of a full body flavor with a light smooth finish.

Hakutsuru Draft (300 ml)

Ozeki Dry (180 ml)

Take our sake flight and sample any 4 sakes of your choice.

SAKE FLIGHT

Bonzai

Egg (Tamago)

Octopus (Tako)

Squid (Ika)

Shrimp (Ebi)

Spicy Tuna Roll

Avocado on the outside with shrimp tempura and eel on the inside.

Dragon Roll

California Roll

Asparagus Roll

Rinse the Belgian endives under cold water and pat them dry with a clean kitchen towel. Cut off the base of each endive and remove any damaged outer leaves.

Prepare the Endive

In a skillet over medium heat, cook the bacon until it is crispy. Once cooked, remove the bacon from the skillet and place it on a paper towel to drain excess grease. Chop the bacon into small pieces.

Cook the Bacon

In a medium bowl, combine the cream cheese, chopped chives, and cooked bacon. Mix well until all ingredients are fully incorporated. Season with salt and black pepper to taste.

Make the Filling

Using a small spoon, carefully fill each Belgian endive leaf with the cream cheese mixture, ensuring they are generously filled.

Fill the Endives

Arrange the filled endive leaves on a serving platter. Optionally, garnish with additional chives or a sprinkle of black pepper before serving.

Serve

Belgian endive

Bacon

Cream cheese

Chives

Salt

Black pepper

In a small saucepan, combine soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, and sesame oil. Heat over medium heat, stirring until the sugar is dissolved. Allow the sauce to simmer for about 5 minutes until it thickens slightly. Remove from heat and let it cool.

Prepare the Teriyaki Sauce

While the sauce is cooling, season the salmon fillets with salt and black pepper on both sides.

Prepare the Salmon

Heat a grill or skillet over medium-high heat. Add a bit of oil if using a skillet. Place the salmon fillets skin-side down and cook for about 4-5 minutes. Brush the fillets with the teriyaki sauce and flip them over. Cook for an additional 3-4 minutes, brushing occasionally with more sauce.

Cook the Salmon

Once cooked, remove the salmon from the heat. Drizzle with additional teriyaki sauce if desired. Garnish with chopped green onions and sesame seeds before serving.

Garnish and Serve

Salmon fillets

Soy sauce

Brown sugar

Rice vinegar

Garlic, minced

Ginger, grated

Sesame oil

Green onions, chopped

Sesame seeds

In a bowl, combine olive oil, minced garlic, red pepper flakes, paprika, lemon juice, salt, and black pepper. Whisk together until fully mixed.

Prepare the Marinade

Add the peeled and deveined shrimp to the marinade. Toss to coat the shrimp evenly. Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Marinate the Shrimp

In a large skillet, heat over medium-high heat until hot but not smoking.

Heat the Pan

Remove the shrimp from the marinade, letting excess drip off. Add the shrimp to the skillet in a single layer. Cook for about 2-3 minutes on each side, or until the shrimp are pink and opaque.

Cook the Shrimp

Remove the skillet from the heat and transfer the shrimp to a serving platter. Garnish with chopped parsley and lemon wedges.

Plate the Dish

Serve hot with your choice of side, such as rice or a fresh salad.

Large shrimp, peeled and deveined

Olive oil

Red pepper flakes

Paprika

Lemon juice

Fresh parsley, chopped

Lemon wedges

In a mixing bowl, combine soy sauce, mirin, brown sugar, minced garlic, grated ginger, and sesame oil. Stir until the sugar is dissolved and the mixture is well combined.

Place the flank steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it's fully submerged. Seal the bag or cover the dish and refrigerate for at least 1 hour, or ideally overnight for maximum flavor.

Marinate the Steak

Preheat a grill or cast-iron skillet over medium-high heat. Add vegetable oil to the skillet if using.

Preheat the Grill or Pan

Remove the steak from the marinade, allowing excess marinade to drip off. Season both sides with salt and black pepper. Place the steak on the grill or skillet and cook for about 4-5 minutes per side for medium-rare, or until desired doneness is reached.

Cook the Steak

Once cooked, remove the steak from the heat and let it rest for about 5 minutes before slicing. This allows the juices to redistribute.

Rest the Steak

Slice the steak against the grain into thin strips. Sprinkle sliced green onions and toasted sesame seeds on top for garnish.

Slice and Garnish

Arrange the sliced steak on a serving platter and serve immediately. Enjoy your homemade Hibachi or Teriyaki Steak!

Mirin

Flank steak

Vegetable oil

Green onions, sliced

Sesame seeds, toasted

In a large bowl, mix the soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, minced ginger, and black pepper together until well combined. Add the chicken thighs to the marinade, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.

Marinate the Chicken

Preheat a grill or a large skillet over medium-high heat. Remove the chicken from the marinade, allowing excess marinade to drip off. Place the chicken on the grill or skillet and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely browned.

Cook the Chicken

Once cooked, remove the chicken from the heat and let it rest for about 5 minutes. This allows the juices to redistribute within the chicken, ensuring it remains moist and flavorful.

Rest the Chicken

Slice the chicken into strips and serve it on a platter. Garnish with chopped green onions and toasted sesame seeds for added flavor and presentation.

Serve with Garnish

Boneless, skinless chicken thighs

Ginger, minced

Wash the fresh strawberries thoroughly under cold water. Remove the stems and cut them into halves.

Prepare the Strawberries

In a bowl, soak the gluten-free rice in water for at least 2 hours to soften.

Soak the Rice

In a blender, combine the halved strawberries, soaked rice, sugar, and water. Blend on high until the mixture is smooth and creamy.

Blend the Base

Pour the blended mixture into a clean glass container. Add the sake and stir well. Cover the container with a clean cloth to allow air to circulate. Let it ferment at room temperature for 24-48 hours.

Combine and Ferment

After fermentation, strain the mixture through a fine mesh sieve or cheesecloth into a clean bottle. This will separate the liquid from the solid rice and strawberry pulp.

Strain the Mixture

Refrigerate the strained nigori strawberry for at least 2 hours before serving. Pour into glasses and garnish with mint leaves and strawberry slices if desired.

Chill and Serve

Fresh Strawberries

Water

Sake

Sugar

Gluten-Free Rice

Mint Leaves

Strawberry Slices

In a mixing jug, combine 300 ml of Nigori sake, 100 ml of pineapple juice, and 30 ml of simple syrup. Stir gently to mix the ingredients together without losing too much of the sake's natural carbonation.

Combine Base Ingredients

Place the mixing jug in the refrigerator for about 15 minutes to chill the mixture thoroughly before serving.

Chill the Mixture

Once chilled, pour the mixture into a glass. Add fresh pineapple chunks (about 50 g) and garnish with 5 mint leaves for a refreshing touch.

Pour and Garnish

Serve immediately and enjoy the tropical sweetness and creamy finish of the Nigori Pineapple.

Enjoy

Nigori sake

Pineapple juice

Simple syrup

Fresh pineapple chunks

Mint leaves

Rinse the rice thoroughly under cold water until the water runs clear. Soak the rice in 4 cups of water for at least 8 hours or overnight.

Prepare the Rice

Drain the soaked rice and steam it for about 30-40 minutes until fully cooked and fluffy.

Cook the Rice

Spread the cooked rice on a clean surface to cool. Once cooled to about body temperature, sprinkle the koji mold evenly over the rice and mix gently to combine.

Add Koji Mold

Transfer the rice mixture to a fermentation vessel. In a separate bowl, dissolve the yeast in a little water and add it to the rice mixture. Cover the vessel with a clean cloth and let it ferment at room temperature for 1-2 weeks, stirring daily.

Fermentation

After fermentation, strain the liquid through a fine mesh sieve or cheesecloth into a clean container, separating the solids from the liquid.

Add sugar to the strained liquid and stir until fully dissolved. This adds sweetness to your nigori sake.

Add Sugar

Add honey, vanilla extract, and lemon zest to the strained sake. Stir well to combine all flavors.

Incorporate Flavors

Refrigerate the nigori sake for a few hours before serving. Pour into chilled glasses and enjoy the sweet, smooth finish.

Rice

Koji mold

Yeast

Honey

Vanilla extract

Lemon zest

In a mixing glass, pour in 250 ml of Japanese sake followed by 50 ml of plum extract. Stir gently to combine the two liquids thoroughly.

Mixing the Sake and Plum Extract

Take the fresh Japanese plums, wash them thoroughly, and cut them into halves. Remove the pits and place the plum halves in a small saucepan.

Preparing the Plum Mixture

Add 100 ml of water and 1 tablespoon of sugar to the saucepan with the plums. Heat the mixture over low heat, stirring gently until the sugar dissolves and the plums soften, about 5-7 minutes.

Cooking the Sugar and Water

Remove the saucepan from the heat and allow the plum mixture to cool slightly. Once cooled, blend the mixture until smooth. Strain the blended mixture through a fine mesh to separate the plum pulp from the juice.

Blending the Flavors

Add the strained plum juice to the sake and plum extract mixture. Stir gently to combine all ingredients well.

Combining the Mixtures

To serve, pour the Hana Kohaku mixture into a glass. Garnish with fresh mint leaves and a few slices of plum for an added touch.

Garnishing the Drink (Optional)

To enhance the flavor, chill the drink in the refrigerator for 30 minutes before serving. Enjoy your Hana Kohaku served over ice or neat.

Chill and Enjoy

Japanese sake

Plum extract

Fresh Japanese plums

Plum slices

Ensure the sparkling sake is thoroughly chilled before serving. This enhances the refreshing experience.

Chill the Sake

Take a glass and fill it with ice cubes to keep the drink cool while serving.

Prepare the Glass

Pour 250 ml of sparkling sake over the ice in the glass.

Add the Sake

Add fresh mint leaves to the drink for added aroma and flavor. Squeeze the lemon wedge into the drink and drop it in for extra zest.

Garnish

Serve immediately and enjoy the refreshing sparkling sake.

Sparkling Sake

Ice Cubes

Fresh Mint Leaves

Lemon Wedge

Place the bottle of Ozeki Karatamba Sake in the refrigerator for at least 2 hours to chill it thoroughly.

If using, wash the lemon wedge and fresh mint leaves. Cut the lemon into a wedge shape.

Prepare the Garnish

Once the sake is chilled, pour 300 ml of Ozeki Karatamba into a sake glass or a small serving glass.

Pour the Sake

Garnish with a lemon wedge on the rim of the glass and add fresh mint leaves for an aromatic touch.

Belgium Sidekick

Teriyaki Salmon

Golden, Spicy Or Garlic Shrimp

Hibachi Or Teriyaki Steak

Hibachi Or Teriyaki Chicken

Nigori Strawberry (300 Ml)

Nigori Pineapple (300 Ml)

Sayuri Nigori (300 Ml)

Hana Kohaku (300 Ml)

Ozeki Hana Awaka (250 Ml)

Ozeki Karatamba (300 Ml)

Ozeki Nigori (375 Ml)

Hakutsuru Draft (300 Ml)

Ozeki Dry (180 Ml)

Sake Flight

Bonzai

Egg (tamago)

Octopus (tako)

Squid (ika)

Shrimp (ebi)

Spicy Tuna Roll

Dragon Roll

California Roll

Asparagus Roll