D is for Dinner: these recipes for kushiyaki, karaage and salmon rolls pair well with sake Posted: Oct 12, 2016 3:15 PM ET Last Updated: Oct 12, 2016 4:07 PM ET More than 20 types of sake will be available for tasting at steak & sushi in the ByWard Market on Wednesday night. The three recipes below pair well with the Japanese rice wine. D is for Sake To celebrate a special sake tasting event being held Wednesday night, the executive chef at steak & sushi restaurant is sharing recipes for chicken karaage, beef kushiyaki and salmon rolls. More than 20 types of the Japanese rice wine will be available at the restaurant for people to try, and Japanese Ambassador Kenjiro Monji — who is also an avid sake enthusiast — will be on hand for a special tasting. Monji and Lee Wagner, owner of steak & sushi restaurant, were guests on CBC Radio's All in a Day Wednesday afternoon to discuss the sake tasting event and to share executive chef Paul Brennan's recipes, which pair well with rice wine.

This beef kushiyaki recipe features grated ginger and sesame seeds. 1 lb. beef flank steak, thinly sliced. 2/3 cup soy sauce. 1 small piece grated ginger (about 1 tsp). 1-2 cloves garlic, crushed. 2 tbsp. sesame seeds (or add more to taste). 2 tbsp. canola oil. 2 stalks chopped green onions. Bamboo skewers (or metal shish kebab skewers). Soak bamboo skewers in water for a few hours. Alternatively, metal shish kebab skewers may be used. Combine sugar, soy sauce, sake, ginger, garlic, sesame seeds, oil and green onions in a re-sealable storage bag or large secure container. Shake or mix the ingredients together and refrigerate. Slice the beef flank steak into thin two-inch by two-inch pieces. Marinate the sliced beef with the prepared marinade in a re-sealable storage bag or plastic storage container in the refrigerator. For best flavor, marinate the beef for about two hours. Marinating the beef for over four hours or even overnight will result in meat that is overly salty.

Remove bamboo skewers from water and skewer several pieces of beef onto each. Discard the marinade after all meat has been skewered. There's no need to brush additional marinade on the meat while it's cooking. Grill the beef kushiyaki on the barbecue over medium to high heat until beef is cooked to desired wellness, about three minutes on each side. Because the meat is thinly sliced it cooks fairly quickly. umi sushi menu mississaugaBe careful not to overcook or burn the meat as it will become tough.sushi kiss mac dupe This chicken karaage recipe features lots of garlic and requires some sake to make. sushi grade tuna minneapolis 1 lb. chicken thighs with skin cut into strips or cubes.jiro dreams of sushi egg

Sea salt and freshly ground black pepper, to taste. ¼ cup potato starch (or corn starch). Oil for deep frying. 1 inch ginger cube. 1 tbsp. soy sauce. 1 tbsp. sake (or dry sherry). 1 tsp. sesame oil. Combine ginger, garlic, soy, sake, sesame oil and sugar and whisk. Pour marinade over chicken pieces and let sit for a minimum of one hour. Combine potato or corn starch with black pepper and sea salt, to taste. Dredge chicken pieces in cornstarch or potato starch mixture to evenly coat chicken, knocking off any excess mixture. Heat oil and deep fry chicken pieces at 350 F for three to five minutes or until crispy. Cut a piece to check whether it's cooked through. Cool slightly then serve with a squeeze of lemon or toss in preferred barbecue or hot sauce. This recipe for salmon rolls features red pepper, spicy mayo and sriracha sauce. Salmon rolls (makes four rolls) 1 cup cooked rice. 6 oz. piece of salmon (some of it cut into thin slices for top of rolls, the rest chopped for inside rolls).

To place inside the rolls: 1 cucumber, cut lengthwise into 3-inch segments with seeds removed, then julienned. 1 peeled carrot, julienned. 1 red pepper with top, bottom, seeds removed, julienned. 1 green onion sliced thinly. Spicy mayo (6 tbsp. regular mayo with sriracha added to desired heat). Combine cucumber, carrot, red pepper, green onion, chopped salmon and spicy mayo. Place nori sheet down on top of sushi mat with longest side facing you. Wet hands slightly to work with rice, which should be warm to the touch but not hot. Spread three oz. sushi rice evenly onto nori sheet, one to two grains thick. Place 1.5 to 2 tbsp. of the ingredients that go into the roll about 1.5 cm from top of nori sheet. Using sushi mat, roll sushi to desired shape. Place thin sliced of salmon sashimi on top. Place plastic wrap over roll to help sashimi stick to roll. Leaving the plastic wrap on, cut roll into 8 pieces, then remove all plastic wrap.

Garnish tops of each clise of roll with small dot of sriracha and small diced jalapeño. Stay Connected with CBC News Severe weather warnings or watches in effect for: Ottawa (Kanata - Orléans) Latest Ottawa News Headlines Daughter of accused recounts years of terror at Quebec incest trial J.H. Putman Public School students, parents plead to keep it open Windy, wet Wednesday leaves you wondering, where's winter? School bus cancellations for the Ottawa-Gatineau region 'Total political witch hunt,' Trump says of unsubstantiated accusations on Russia ties Big Brother collecting big data — and in China, it's all for saleYes we did': Obama delivers emotional farewell in final presidential speech Intellect and stubbornness sustained and limited Stéphane Dion's political career Rural school buses cancelled, thousands without power after winter storm Ottawa-Gatineau school bus cancellations Quebec man's dream of 'cosy' forest skating trail coming true this winter