Photo by: Randy Mayor
Sake is sometimes used as a pickling agent in Japanese cooking. It serves the same purpose and adds a mellow fermented flavor.
Cooking Light AUGUST 2007
Combine first 6 ingredients in a saucepan over medium-high heat; bring to a boil. Cook 3 minutes. Remove from heat; cool 2 minutes. Stir in sake.
Place cauliflower and remaining ingredients in a large zip-top plastic bag. Add sake mixture to bag; seal and marinate in refrigerator 8 hours or overnight, turning bag occasionally. Remove vegetables from bag; discard marinade.
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