Sake is sometimes used as a pickling agent in Japanese cooking. It serves the same purpose and adds a mellow fermented flavor.

Kathryn Conrad
Recipe by Cooking Light August 2007

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Credit: Randy Mayor

Recipe Summary

Yield:
8 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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Nutrition Facts

29 calories; calories from fat 6%; fat 0.2g; poly fat 0.1g; protein 1.7g; carbohydrates 5.8g; fiber 2.2g; iron 0.5mg; sodium 115mg; calcium 29mg.
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