Saki as substitute for white vermouth?
Have a large bottle of saki with only 1/2 cup used.Planning on making
'moules mariniere' tomorrow. Can I use it rather than the white vermouth
the recipe calls for?
Thanks for any info on how to use up leftover saki?
You may certainly use it as a replacement though the flavor will be different.
Sake among other things can be used as a steaming liquid for fish, braising liquid for fish/meat/vegetables, component in marinade, stock base, and a component of the shoyu/sake/mirin base flavoring.
And you can of course drink it.
I still haven't recovered from the evening cruel fish, sake, and friends who insisted on me trying them were the only other things in the room besides the table and chairs!