Mango SakeCookbook cover image courtesy of Random House
Recipe information
Yield
Serves 12
Ingredients
1.8 quarts Hokusetsu saké (pure rice)
7 ounces sugar syrup
10 1/2 ounces mango flesh
3 tablespoons and 1 teaspoon mango syrup
10 drops ginger juice, squeezed from the root in a ginger press
Preparation
Step 1
Combine a little Japanese saké, syrup and fresh mango in a blender and blend.
Step 2
Add the mango syrup and ginger juice, then strain through a cloth. Add the remaining saké and store in the refrigerator.
Nutrition Per Serving
Per serving: 180.0 calories
0.0 calories from fat
0.5g total fat
0.0g saturated fat
0.0mg cholesterol
55.0mg sodium
42.0g total carbs
2.0g dietary fiber
15.0g sugars
3.0g protein
#### Nutritional analysis provided by [TasteBook
using the USDA Nutrition Database]( )
Reprinted with permission from Nobu Now by Nobuyuki Matsuhisa. Copyright © 2005 by Nobuyuki Matsuhisa. Published by Clarkson Potter. All Rights Reserved.
Nobuyuki Matsuhisa was born in Saitama, Japan, and trained as a sushi chef at Matsuei Sushi in Tokyo. After running restaurants in Peru, Argentina, and Alaska, Nobu opened his first restaurant, Matsuhisa, in Beverly Hills in 1987. Six years later, Robert de Niro persuaded him to open Nobu in New York. There are now thirteen Nobu restaurants all over the world—in New York, Los Angeles, Malibu, Aspen, Las Vegas, London, Milan, and Tokyo. He currently lives in Beverly Hills.
