Japan Eats

Recipe: Fresh Strawberries & Japanese Whiskey Sabayon

Rachael White explains how to prepare this delicious seasonal dessert.

As an expat in Tokyo, finding recipes that make one feel “at home” can be challenging. Many recipes westerners are familiar with require the use of an oven (not a common appliance in most Japanese kitchens). This recipe for fresh strawberries with whiskey sabayon fits the bill for a dessert that is: 1) simple to make with basic ingredients that can be found in Japanese grocery stores and 2) does not require an oven.

Strawberries & Whiskey Sabayon

Strawberries & Whiskey Sabayon: All of the ingredients are commonly found on Japanese grocery store shelves. Photograph: Rachael White

If you have a stove, a whisk, and a little time, you are more than equipped to make this impressive French dessert with a little Japanese flair. Sabayon, or zabaglione in Italian, is a southern French dessert made with egg yolks, sugar, and wine. The ingredients are whipped like crazy to form a light, foamy, creamy topping for fruit, cake, etc. In this case, Japanese whiskey and a touch of vanilla extract replace the wine. Sake would be an excellent substitute as well.

This time of year is especially good for strawberries in Japan. Although they can be found year round in some grocery stores in Tokyo, spring time seems to be when these ruby-red jewels are perfectly sweet and delicious. If they are purchased outside of the season, the texture tends to be hard and the inside is white and nearly tasteless. So, carpe diem and seize the strawberries, friends!

Ingredients (Makes 4-6 servings)

  • 8 egg yolks
  • 1/2 cup Japanese Whiskey
  • 1/2 teaspoon vanilla extract
  • 1/3 cup sugar
  • 2 pints strawberries, hulled and quartered

Method

Combine the whiskey, vanilla and sugar in a bowl. Whisk to combine. Put the egg yolks in a medium glass or aluminum bowl. Add the whiskey mixture to the egg yolks and whisk lightly until the egg yolks are just broken. Place the bowl over a double boiler over medium heat. *Note: If you do not have a double boiler it is OK! Just find a heatproof bowl that will fit in the top of a small/medium saucepan.

Fresh Strawberries & Sabayon

The most famous Japanese strawberries come from Tochigi and Fukuoka prefectures. Photo: Rachael White

Fill the saucepan/double boiler with about 2 inches/5 centimeters of water. (Make sure the bottom of the bowl is at least an inch away from the surface of the water. If it touches the water, the eggs will scramble.) Whisk constantly for 10-12 minutes until the egg mixture has almost doubled in volume and is light and foamy. The color should change from egg yolk yellow to a light, creamy, pale yellow color. Remove from the heat and the double boiler.

Divide the strawberries into 4 dessert bowls. Spoon the sabayon over the strawberries and garnish with mint leaves.

About Rachael
American foodie eating, photographing & blogging in Tokyo.

Comments

12 Responses to “Recipe: Fresh Strawberries & Japanese Whiskey Sabayon”
  1. janNmn says:

    This is a beautiful dessert. Strawberries are just a couple of weeks away for us. I believe we should all enjoy local berries in season and avoid buying those shipped from other places. They’re mostly tasteless and shipping them isn’t good for mother earth.
    Congratulations, Rachael! Great recipe! Amazing photos!

  2. Aunt Judy says:

    Looks beautiful and delicious!

  3. Beau says:

    Japanese whiskey is pretty much impossible to obtain in the middle of rural Kansas. What would your first choice for a substitute be?

  4. Kaiji Sushi says:

    wow that sounds heavenly! love the combo of a classic french dessert recipe with japanese ingredients!

  5. Beau: Feel free to use another type of whiskey or other liquor that suits your fancy. You may wish to alter the amount of alcohol used based on the strength of you choice. Or not! Be creative! Thanks for the comment and the question.

  6. Lyndsey says:

    We are on the tail end of our strawberry season. This dessert looks fabulous! Congrats!

  7. J in Hendersonville says:

    As I have strawberries growing (potted) and as there probably will not be all that many of them, I am reserving them for this recipe. Love the idea for the combination of flavors!
    Photography gorgeous!
    More please!

  8. Wonderful and creamy, this is new concept for me can’t wait to give it try as summer is just coming in berries are at their best flavor.

  9. Lovely presentation~A springtime dessert with a “kick”; my kind of berries and cream!

  10. Fuji Mama says:

    Gorgeous dessert Rachael!

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  1. […] in tradition dishes that may be a bit more familiar to us foreigners. Check it out by clicking on this link (and leave a comment to let us know what you […]

  2. […] alongside a rich but fluffy Japanese whiskey sabayon. Sabayon is made with egg yolks (see my recipe here on JapanEats.tv) that are whipped like mad with liquor or wine, sugar, and vanilla until light and […]



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