Sake (cooking sake)

料理酒 ryōrishu / 酒 sake

Flavor and role

A clear rice wine that removes off-odours and adds savoury depth and mellowness. It has almost no sweetness.

Typical dishes and uses

Karaage marinade, teriyaki, steamed fish, Japanese simmered dishes and broths

Substitutes

1 tbsp sake = 1 tbsp dry white wine, or 1 tbsp soju (or vodka) + a little water, or 1 tbsp Shaoxing wine.

Storage

Unopened: 1 year at room temperature. Opened: 2-3 months in the fridge.

Main countries

Japan

Used in this book

Karaage (Japanese Fried Chicken)Gyoza (Pan-Fried Japanese Dumplings)Gyudon (Japanese Beef Bowl)Nikujaga (Japanese Beef and Potato Stew)Homemade Shoyu RamenSukiyakiTeriyaki ChickenYakitori (Chicken and Leek Skewers with Tare)Miyazaki-Style Fluffy Chicken Nanban with Mustard TartareJapanese-Style Tantanmen (Sesame-Miso Soy Milk Ramen)Miso-Butter Salmon Foil-YakiMiso French Onion UdonUnwrapped Gyoza Rice BowlSukiyaki-Style Gyudon with Onsen EggGyudon Rice BurgerRestaurant-Style Juicy Karaage with Spring Onion PonzuYangnyeom Karaage (Korean Sweet-Spicy Glazed Fried Chicken)Lemon-Mayo Karaage OnigirazuThick-Cut Katsudon with Fresh DashiIchiban Dashi Clam Miso SoupFrench Onion Miso SoupJapanese Miso Butter Shiitake RisottoRyotei-Style Nikujaga with First DashiShop-Style Onigiri with Salmon Flakes and Kombu TsukudaniSeared Chicken Thigh Oyakodon with Homemade DashiTokyo-Style Clear Chicken Shoyu RamenDashi Shabu-Shabu with Homemade Ponzu and Egg ZosuiCold Shabu Salad Bowl with Sesame PonzuKansai-Style Sukiyaki with Marbled BeefCrispy-Skin Teriyaki Chicken with Charred NegiCharcoal Yakitori Duo: Salt Negima and TsukuneYakitori Rice Burger

Updated 2026-10-10