Tokubetsu Honjozo Genshu Pairing Suggestions特別本醸造原酒ペアリング
Pork ribs glazed with whisky, butternut squash purée
For 2 persons
1 hour of preparation
5 minutes of cooking time
- 1 kilo of ribs
- 1 tablespoon of soja sauce
- 1 onion
- 4 garlic cloves
- 1 tablespoon of mirin
- 3 tablespoon of soja sauce
- 4 tablespoon of Hatozaki whisky
- 2 tablespoon of honey
- 1 tablespoon of chopped chives
- 1 tablespoon of sesame oil
- 2 tablespoon of mirin
- 1 tablespoon of cider vinegar
- Black pepper
- 1 butternut
- 20 grams of butter
In a large saucepan, add the ribs and 2 litres of water.
Salt generously and pepper.
Add 2 tablespoon of soja sauce, 1 onion, 4 garlic cloves, 1 tablespoon of mirin.
Let simmer for 1h30 at low temperature.
In a bowl, mix 4 tablespoons of soja sauce, 4 tablespoon of whisky, 2 tablespoon of honey, 1 tablespoon of chopped chive, 1 tablespoon of sesame oil, 2 tablespoon of mirin, 1 tablespoon of cider vinegar, salt and pepper.
Place the blanched ribs in a baking dish. Cover the ribs with the whisky glazing using a brush.
Cook for 30 minutes at 180 degrees, till the meat gets soft and tender.
Peel the butternut and cut it coarsely.
Boil it 30 minutes, with a knob of butter. Mash the flesh of the butternut to get a puree. Salt and pepper. Add a big knob if butter.
Our recommended pairings
Cheese plates, Mushroom or meat pie, Vegetable and seafood tempura, Grilled meats.
How to enjoy上質を求める高度な酒造り
Sake comes best served in a fine wine glass to reveal its intense flavours, with delicious floral notes and the famous Japanese “umami”. Our sakes can also be enjoyed in a traditional Ochoco and Tokkuri sake set.
Perfectly complementing a range of cuisines, it offers a moreish drinkability that can be enjoyed over several courses, or just before a meal to whet your appetite. Whether you prefer it chilled to preserve the full spectrum of flavours, or gently heated on a winter’s evening, each of our sakes has a unique flavour and strength.