Tamagozake – Traditional Japanese Cold Remedy

How Does The Tamagozake Taste

The Tamagozake is a Japanese cold remedy drink kinda like how the hot toddy is in the United States. While I love hot toddies, I’m not the biggest fan of this drink. It’s both sweet and kinda tart and the flavor is not to my liking. I tried making this several times with slightly different proportions and this is the best I could come up with. Maybe it’s just because I’m not the biggest fan of sake and this drink would taste better with another wine or spirit but it’s an acquired taste. Don’t get me wrong, I bet if I was sick and a sweet little Japanese grandma made me this it would be amazing. Unfortunately as a man in his mid 30s I do not possess that level of supreme skill yet, but it does give me a new cocktail to practice getting better with. For now I will simply provide what I believe to be the standard traditional recipe. No one can cook as good as a grandma.

How To Prepare This Properly

To make this cocktail you should be familiar with tempering and you must have a whisk and a heat proof container with a handle (a basic coffee mug works). Tempering is combining two ingredients of different temperatures where the colder ingredient cooks at a low temperature. The goal is to combine the two without cooking the colder ingredient. In this case you are adding hot sake to cold eggs in a way that gradually increases the temperature of the eggs without cooking them. You do that by having one hand whisk, the other hand slowly pour, the bowl staying in place.

  1. Whisk the egg and sugar till the mixture has thinned out and runs loose. Like a really well mixed egg for scrambled eggs.
  2. While whisking very slowly pour the hot sake into the egg mix.
  3. Continue pouring at a constant rate till the sake and egg are mixed together.
  4. The final result should be a light semi opaque yellow with a small foam on top. Like the photo.

The truth is you can’t add a hot liquid to eggs without cooking them. The egg parts the liquid first touches will obviously absorb most of that heat, but by constantly agitating the mixture you prevent the cooked egg proteins from bonding together and forming clumps.

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Tamagozake – Traditional Japanese Cold Remedy

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: Japanese
Servings

1

servings
Calories

332

kcal
ABV

13%

Total time

3

minutes

Learn how to make a tamagozake.

Ingredients

  • 1 Whole Egg

  • 1/2 oz Simple Syrup

  • 5 oz Hot Sake

Directions

  • In a bowl crack a whole egg and add simple syrup.
  • Whisk together until the egg runs thin.
  • Very slowly pour the warmed sake (113f/45c) into the egg mixture while continuously whisking.
  • Pour the final mixture into a glass and serve.

Notes

Sake Bomb – Iconic Sushi Cocktail

The Sake Bomb Chant

Ichi, ni, san! Then boom you pound your fists on the table causing the shot glass to slip between the chop sticks and fall into the drink. Alcohol splashes everywhere, you then chug it, and everyone has a good time. Ichi, ni, san is Japanese for 1, 2, 3. Many popular theories has this cocktail invented during the American occupation of Japan after WWII but I don’t buy that. That story just seems too neat and convenient to me. I’m just guessing (so I’m most likely wrong) but I get the feeling this was a gimmick drink at a sushi restaurant in the late 1970s/early 80s. Some bullshit story about it being invented during WWII was told to make it sound cool and bars pushing this drink sold more high markup alcohol. I can’t prove that or have any evidence to back that up but that seems more plausible to me give the type of drink this is.

What Does a Sake Bomb Taste Like

The sake bomb is actually pretty good. I’m personally not the biggest fan of sake, but I find it mixes well with beer. Usually the drink is chugged so you never really get a chance to actually taste the drink but the fruit and grain flavors of the sake are subtle enough to enhance the beer’s existing flavor without changing it too much. I rarely buy sake, but when I do, I mix it with beer.

Best Beer To For A Sake Bomb

Typically a Japanese beer is used like Sapporo, Asahi, or Kirin. Those three beers are all lagers so lager style beer is what you want to try and stick with. In fact almost all beer in Japan is a lager, only a few like Hitachino Nest are ale style beers. So try and stick with one of those 3 if you can. Asahi super dry is my favorite of the 3 but at the end of the day, the best beer to use is the one you like.

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Download The Official Vintage American Cocktails App

Discover what classic cocktails you can make right now with the ingredients you have. Check out the Vintage American Cocktail app.

Sake Bomb – Iconic Sushi Cocktail

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

293

kcal
ABV

17%

Total time

3

minutes

Learn how to make a Sake Bomb.

Ingredients

  • 6 oz Lager Beer

  • 1.5 oz Sake

Directions

  • Pour half a 12 oz bottle of beer into a pint glass
  • Separately pour a shot of sake into a shot glass.
  • Place 2 chopsticks on top of the pint glass the width of the shot glass.
  • Place the shot glass on top so it is supported by the chopsticks

Notes