Recipe Showcase Sake For Three with Otafuku Sauces Servings: 4 Ingredients: Sake Oyster Mushrooms and Okonomi Custard ¼ cup Oyster Mushrooms (cook) 2 Tbsp. Sake 1 tsp Otafuku Okonomi Sauce 1 cup Cream 2 Whole Eggs 1 Egg Yolk Glaze: Salt pinch 1 Tbsp. Otafuku Okonomi Sauce 1 Green Onion (sliced) 1 tsp Otafuku Ponzu Sauce Method: Combine the cooked mushrooms, Okonomi Sauce, eggs, yolks, sake, salt and cream into a blender; puree until smooth. Pass through a fine mesh strainer. Fill your favorite sake cup with the custard filling and bake in a water bath at 250 degrees F until set about 20 minutes. (Do not over bake); reserve warm. Combine the glaze in a small bowl and place a very small amount on top of the custard. Top with sliced green onions and serve.		Chef Robert Mancuso Sardine Factory Restaurant Monterey, CA
	Ingredients: Ponzu-sake Marinated Cucumbers 4 Tbsp. Otafuku Ponzu Sauce 1 Cucumber sliced 2 Tbsp. Sake 4 Red Radish, sliced Pinch of Red Chili Flakes Method: Combine all ingredients in bowl and marinate for 1 hour. Place inside a sake cup and serve. Ingredients: Sake, Yakisoba & Miso Baked Eggplant 1 Tbsp. Otafuku Yakisoba Sauce 1 ea. Japanese Eggplant ½ cup Light Miso Paste 5 Tbsp. Sugar 3 Tbsp. Sake wine 1 Tbsp. Sesame Oil 1 Tbsp. Otafuku Namban Vinegar Method: Combine the Otafuku Yakisoba Sauce, sugar, miso paste, sake wine & Namban Vinegar; work over low heat to a paste. Slice the eggplant in half and score the flat side with a paring knife; rub slightly with vegetable oil. Heat 1 Tbsp sesame oil in a non-stick skillet over medium heat. Place the eggplant halves, cut side down in the skillet and cook until slightly brown about 5 minutes. Turn eggplant over and cook for 10 minutes more. Remove from the pan and drain on a paper towel. While still hot, gently rub the Yakisoba-miso paste on the flat side of the eggplant. Slice the hot eggplant into sections small enough to fit into your favorite sake cup and serve. To complete the Plate: (assembly) On a rectangular plate, place the three sake cups (custard, cucumber & eggplant in a row. Make sure that the custard is warm and the eggplant is hot, then serve.