sake-steamed dish; steamed with sake
A Japanese cooking technique where seafood (often fish or clams) is seasoned with salt and sake, then steamed. The term can also refer to the finished dish.
Let's make sake-steamed sea bream for dinner tonight.
あさりの酒蒸しは簡単で美味しい。
Sake-steamed clams are easy and delicious.
Standard kanji spelling for this cooking method.
Abbreviated spelling sometimes seen in menus or recipes.
Formed from the combining form 酒 and 蒸し, the nominal form of 蒸す, “to steam.” It denotes steaming food with sake.