Building on my last major meal, I decided to take the sauce and pour it on some spinach fettuccini for dinner. Half a cup of real sake, half a cup of chicken-turkey stock, no seasonings. I sauteed some porcini mushrooms in a bit of vegetable oil first. Once the mushrooms had absorbed most of the oil, I added the sake and stock. I subsequently added a teaspoon of cornstarch, but this didn't thicken the sauce in any significant way. I reduced the sauce for a while, then poured it on the fettuccini.
It was tasty, but not remotely what happened when I tried this the last time. It is really funny (peculiar is maybe a better word) to see how the same ingredients and techniques can lead to very different outcomes. I guess that's one reason to keep cooking; if it was completely predictable every time, would it be as much fun? Well, ok, I'm an amateur cook, not someone who wants to open a restaurant any time soon. Unpredictability adds spice to the amateur's life, while to the hopeful professional, it probably means something's gone wrong. Careers are built on consistency.