Fish | 宮島醤油 https://www.miyajima-soy.co.jp 創業明治15年・佐賀県唐津市 Wed, 03 Oct 2018 05:44:51 +0000 ja hourly 1 https://wordpress.org/?v=6.9.4 Yellowtail with Japanese Radish Simmered in Soy Sauce Based Sauce https://www.miyajima-soy.co.jp/archives/en_recipe/207?utm_source=rss&utm_medium=rss&utm_campaign=207 Wed, 03 Oct 2018 05:44:51 +0000 https://www.miyajima-soy.co.jp/?post_type=en_recipe&p=21655 Yellowtail with Japanese Radish Simmered in Soy Sauce Based Sauce Cooking time：40 minutes, Calories： 480 kcal […]

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Yellowtail with Japanese Radish Simmered in Soy Sauce Based Sauce

Cooking time：40 minutes, Calories： 480 kcal

Helpful One-Point Tip：

Add the yellowtail and Japanese radish immediately after the simmering sauce (containing soy sauce) becomes boiled.

Ingredients (4 Servings)

>>Please see the instructions on measuring spoons and cups.
  • 500g Yellowtail Slices
  • 1/2 Japanese Radish (Daikon)
  • 2 pieces Ginger
  • Some Shredded Ginger
    • [Simmering Sauce]
  • 2 cups (400ml) Water
  • 1/2 cup (100ml) Sake
  • 3 tablespoons (25～30g) Sugar

Cooking Procedures

1
Precook the Yellowtail：
Cut the yellowtail into several large pieces and sprinkle a pinch of salt over them. Leave the slices for a while. Then, place the slices into a pot of boiling water. When the flesh turns slightly white, place them immediately into a bowl if iced water (Do not overboil the yellowtail). This process helps remove any unwanted flavor in the fish.
2
Parboil the Japanese Radish：
Peel the Japanese Radish thickly, and cut it into large-size pieces.
Place them into a pot of the rice-water (the remaining water you obtained after washing rice grains). If such water is not available, substitute normal water for it. Bring it to a boil and simmer the slices for 20-30 minutes. Then, drain the slices using a strainer, and rinse them well. While parboiling the Japanese Radish, slice one piece of ginger into thin slices and shred the other piece into thin strips.
3
Prepare the simmering sauce and add the yellowtail & Japanese radish：
Pour the sake into a pot and turn on the burner. Bring it to a boil and evaporate the alcohol in the sake. Then, add the water, sugar, and soy sauce. Stir the sauce gently to dissolve the sugar. After it comes to a boil, add the yellowtail and Japanese radish slices, and distribute the sliced ginger. Cook them on high heat until they come to a boil.
4
Place a lid on the top and simmer the ingredients:：

After they come to a boil, place a small lid directly on top of the ingredients, and simmer them on medium heat for about 20 minutes. While cooking, rearrange the ingredients in the pot to cook them evenly, and let them absorb the sauce well. After they are cooked well, arrange them onto a plate, and also top with the ginger strips.
The Key Item in this recipe：

SAGA Soy Sauce

Our Saga Soy Sauce has a refreshing and mellow taste. This soy sauce is good for making dipping sauce for fresh fish sashimi (sliced raw-fish flesh). Also, this soy sauce suits well for making thick starchy sauce (ankake-dare), soup dishes and stewed dishes. This Soy Sauce brings out the nice aroma and excellent taste of the dish.
The post Yellowtail with Japanese Radish Simmered in Soy Sauce Based Sauce first appeared on 宮島醤油.]]> Nyumen Noodles (Thin Wheat Noodles) with Beaten Egg for Tanabata Festival https://www.miyajima-soy.co.jp/archives/en_recipe/291?utm_source=rss&utm_medium=rss&utm_campaign=291 Wed, 03 Oct 2018 05:27:10 +0000 https://www.miyajima-soy.co.jp/?post_type=en_recipe&p=21649 Nyumen Noodles (Thin Wheat Noodles) with Beaten Egg for Tanabata Festival* (*a Japanese Traditional Early Summ […]

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Nyumen Noodles (Thin Wheat Noodles) with Beaten Egg for Tanabata Festival* (*a Japanese Traditional Early Summer Festival)

Cooking time：20 minutes, Calories： 361 kcal

Helpful One-Point Tip：

Remove the ingredients from the pot before pouring the beaten egg.

Ingredients (2 Servings)

>>Please see the instructions on measuring spoons and cups.
  • 4 Prawns
  • 1/4 Carrot
  • 4 small Raw Shiitake Mushrooms
  • 1 tablespoon Peeled Edamame Beans (boiled)
    (Even when fresh edamame beans are unavailable, you may find packed or frozen edamame beans in grocery stores.)
  • 2 packs Powdered Soup for Udon & Soba Noodles
  • 3 cups (600ml) Water
  • 2 bundles (100g) Somen Noodles (We call hot somen noodles “nyumen”)
    You can substitute udon or soba noodles for somen noodles. Try on different tastes with different noodles!
  • 2 Eggs

Cooking Procedures

1
Prepare the ingredients：
Devein the prawns and boil them for 2 to 3 minutes in a pot of boiling water containing 1 to 2 % salt. Then, remove the prawns and leave them to cool down, and peel the skin of them. Scoop the carrot slices (cut into rounds) and fresh shiitake mushrooms using a small star-shaped mold (If such mold is not available, just cut them into small slices ).
2
Prepare the udon noodle soup：
Pour the 3 cups of water (600ml) into a pot and add the one pack of Powdered Soup for Udon & Soba Noodles. Turn on the burner and add the ingredients you prepared in the step 1. After they are cooked, remove them. Keep this pot because you use the remaining soup in the step 4.
3
Cook Somen Noodles：
Pour generous amount of water in another pot and bring it to a boil. Then, add the somen noodles, and cook the noodles according to instructions by the somen maker. After they are cooked, drain them with a bamboo strainer, and cool them well using running water. Then, drain them again and arrange them onto a bowl.
4
Add beaten egg into the soup：

Bring the soup in the pot you prepared in the step 2 to a boil, and add the beaten egg gradually into the soup. After they become fluffy and float on the surface, turn off the burner. Pour the soup along with the egg onto the somen noodles in the bowl you prepared in the step 3. Then, top the noodles with prawns, carrot slices, and shiitake mushroom slices. Finally, distribute the boiled edamame beans and it’s ready to enjoy!
The Key Item in this recipe：

Powdered Soup for Udon & Soba Noodles

This Powdered Soup for Udon & Soba Noodles is a great help for your handy lunch menu. This soup enables you to cook a variety of dishes by adding your favorite ingredients or seasonings into the soup.
The post Nyumen Noodles (Thin Wheat Noodles) with Beaten Egg for Tanabata Festival first appeared on 宮島醤油.]]> Miso-Simmered Mackerel with Grilled Lotus Root https://www.miyajima-soy.co.jp/archives/en_recipe/203?utm_source=rss&utm_medium=rss&utm_campaign=203 Wed, 03 Oct 2018 04:11:51 +0000 https://www.miyajima-soy.co.jp/?post_type=en_recipe&p=21634 Miso-Simmered Mackerel with Grilled Lotus Root Cooking time：25 minutes, Calories： 338 kcal Helpful One-Point T […]

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Miso-Simmered Mackerel with Grilled Lotus Root

Cooking time：25 minutes, Calories： 338 kcal

Helpful One-Point Tip：

Dissolve the miso very well with a small amount of the simmering soup before adding the miso to the soup.

Ingredients (4 Servings)

>>Please see the instructions on measuring spoons and cups.
  • 2 fillets Mackerel (filleted in half lengthwise)
  • 1 piece Ginger Root
  • 1 small piece Lotus Root
  • 2 Green Asparagus
  • 2～3 tablespoons Additive-free Saga Miso
  • Some Shredded Ginger Root
  • A small amount of Salt
  • Vinegar Water [Combine 1 teaspoon (5ml) vinegar and 2 cups (400ml) water.]
    • [Simmering soup]
  • 1 cup (200ml) Water
  • 2 tablespoons (30ml) Sake
  • 1 tablespoon (9g) Sugar
  • Sweet Sake and Soy Sauce, 1 tablespoon (15ml) each.

Cooking Procedures

1
Cut the Mackerel：
Sprinkle a small amount of the salt over the mackerel, and place the fish onto a bamboo strainer. Leave it for a while to reduce its unwanted smell. Then, wipe out the excess moisture with a kitchen paper, and then cut into bite-size pieces.
2
Cut the Vegetables：
Peel the lotus root and soak it in the vinegar water to prevent it from discoloring. Then, wipe out its excess moisture and cut it into 7mm-thick half-moon slices. Cut off the firm end of the green asparaguses, and cut them into bite-size pieces. Grill both of them lightly using the fish grill stove equipped in your gas stove.
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3
Bring the simmering soup to a boil and cook the mackerel：
Blend the water, sake, sugar, sweet sake and soy sauce in a pot to make the simmering soup. Turn on the burner and bring the soup to a boil. Then, place the mackerel with the skin side up. When it comes to a boil again, reduce the heat to medium. Ladle the simmering soup and pour it over the mackerel pieces repeatedly. Put a small lid directly on the top of them and continue simmering until the simmering sauce is reduced.
4
Dissolve the miso very well with the simmering soup：

Ladle the simmering soup and add the miso into the soup in the ladle. Dissolve the miso very well, and pour the mixture into the pot through a handy mesh strainer. When the soup becomes slightly thick, turn off the burner. Place the mackerel onto a plate and garnish the fish with the vegetables you prepared in the step 2. Then, pour the simmering soup over them, and also top the dish with shredded ginger root.
The Key Item in this recipe：

Additive-Free SAGA Miso

This additive-free Saga Miso is made from soybeans harvested in Saga Prefecture. It has a nice aroma and rich taste. So this miso is good for any types of dishes including soup dishes, stewed dishes and grilled dishes. The nice aroma and excellent flavor of the miso will bring out the nice taste of ingredients, making the dish more delicious.
The post Miso-Simmered Mackerel with Grilled Lotus Root first appeared on 宮島醤油.]]> Grilled Miso-Marinated Autumn Salmon https://www.miyajima-soy.co.jp/archives/en_recipe/205?utm_source=rss&utm_medium=rss&utm_campaign=205 Wed, 03 Oct 2018 02:45:33 +0000 https://www.miyajima-soy.co.jp/?post_type=en_recipe&p=21629 Grilled Miso-Marinated Autumn Salmon Cooking time：25 minutes, Calories： 136 kcal Helpful One-Point Tip： Remove […]

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Grilled Miso-Marinated Autumn Salmon

Cooking time：25 minutes, Calories： 136 kcal

Helpful One-Point Tip：

Remove unwanted smell from the salmon fillets by sprinkling salt before marinating them with the miso.

Ingredients (4 Servings)

>>Please see the instructions on measuring spoons and cups.
  • 4 fillets Fresh Salmon (Autumn Salmon)
  • Some Salt
  • 200g Additive-Free Saga Miso
  • 4 tablespoons (60ml) Sake
  • 3 tablespoons (45ml) Sweet Sake
  • 1 tablespoon (9g) Sugar
  • Some Boiled Ginkgo Nuts (optional)
  • Turnip Slices, cut into Chrysanthemum-Flower-Shape (optional)

Cooking Procedures

1
Sprinkle the salt on the salmon：
Sprinkle a small amount of salt on the salmon fillets, and leave them for a while.
2
Prepare miso-marinade bowl (misodoko)：
Add the sake, sweet sake and sugar to the miso in a bowl, and blend them thoroughly to prepare misodoko.
3
Marinate the salmon fillets in the misodoko：
Spread one third of the misodoko into a container, and place a sheet of gauze on it. Wipe out the excess water off the salmon fillets, and arrange them on the gauze. Then, place another sheet of gauze over the fillets, and spread the rest of the misodoko over (another sheets over) the fillets. Even the surface well, and then cover the misodoko with kitchen film. Store the container for a day in a fridge to season the fillets well with miso.
4
Grill the miso-marinated salmon：

Remove the salmon fillets from the misodoko. Grill both sides of them using your grill until the surface gets slightly burned. Then, cut them into bite-size pieces, and place them onto a plate. If you like, you can garnish the fillets with the turnip slices and boiled ginkgo nuts.
The Key Item in this recipe：

Additive-Free SAGA Miso

This additive-free Saga Miso is made from soybeans harvested in Saga Prefecture. It has a nice aroma and rich taste. So this miso is good for any types of dishes including soup dishes, stewed dishes and grilled dishes. The nice aroma and excellent flavor of the miso will bring out the nice taste of ingredients, making the dish more delicious.
The post Grilled Miso-Marinated Autumn Salmon first appeared on 宮島醤油.]]> Flavorful Autumn Salmon Coated with Breadcrumbs & Sea Lettuce https://www.miyajima-soy.co.jp/archives/en_recipe/415?utm_source=rss&utm_medium=rss&utm_campaign=415 Tue, 02 Oct 2018 05:11:19 +0000 https://www.miyajima-soy.co.jp/?post_type=en_recipe&p=21613 Flavorful Autumn Salmon Coated with Breadcrumbs & Sea Lettuce Cooking time：15 minutes, Calories： 216 kcal […]

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Flavorful Autumn Salmon Coated with Breadcrumbs & Sea Lettuce

Cooking time：15 minutes, Calories： 216 kcal

Helpful One-Point Tip：

Olive oil works to make the bread crumbs and salmon crispy. Pour adequate amount of olive oil over the fillets before roasting the salmon.

Ingredients (2 Servings)

>>Please see the instructions on measuring spoons and cups.
  • 2 fillets Salmon
  • Some Amount of White Wine and Olive Oil each (For using before coating the fillets with breadcrumbs)
  • 2 tablespoons Breadcrumbs
  • 1 tablespoon Colorful & Fragrant Spice with Soy Sauce Flavored Sea Lettuce
  • 2 teaspoons (10ml) Olive Oil (For using after coating the fillets with bread crumbs)
  • 2 King Oyster Mushrooms
  • Some lemons and Italian parsley leaves

Cooking Procedures

1
Prepare the ingredients：
Remove the excess water from the salmon using a kitchen paper.　Then, drizzle the white wine and olive oil over the salmon. Cut the king oyster mushrooms into bite size pieces.
2
Combine Colorful & Fragrant Spice with Soy Sauce Flavored Sea Lettuce and the breadcrumbs：
Add the breadcrumb into a bowl and sprinkle 1 tablespoon of Colorful & Fragrant Spice with Soy Sauce Flavored Sea Lettuce to give a fragrant aroma. Toss it well to mix.
3
Sprinkle the breadcrumbs over and roast：
Place the fillets on a sheet of aluminum foil or a heat-resistant plate. Sprinkle the breadcrumbs & the spice over the fillets and drizzle the olive oil.
Then, roast the fillets using a toaster oven for 7 to 8 minutes until the surface turns to golden brown.
4
Arrange the fillets onto the plate：
Arrange the fillets onto the plate and garnish them with the Italian parsley leaves and lemon wedges.
The Key Item in this recipe：

Colorful & Fragrant Spice with Soy Sauce Flavored Sea Lettuce

This is a Japanese-style spice with refreshing savor of sea lettuce called Aosa in Japanese. Sprinkle this spice over different kinds of dishes, including boxed-lunch foods or daily side-dishes, to draw out excellent flavor of the dishes and add extra taste to your meal. This spice is also suitable for BBQ seasoning.
The post Flavorful Autumn Salmon Coated with Breadcrumbs & Sea Lettuce first appeared on 宮島醤油.]]> Spicy Sea Bream Carpaccio https://www.miyajima-soy.co.jp/archives/en_recipe/213?utm_source=rss&utm_medium=rss&utm_campaign=213 Tue, 02 Oct 2018 04:55:07 +0000 https://www.miyajima-soy.co.jp/?post_type=en_recipe&p=21610 Spicy Sea Bream Carpaccio Cooking time：20 minutes, Calories： 204kcal Helpful One-Point Tip： Sprinkle on a gene […]

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Spicy Sea Bream Carpaccio

Cooking time：20 minutes, Calories： 204kcal

Helpful One-Point Tip：

Sprinkle on a generous amount of our Steak Spice over the Carpaccio as a final touch.

Ingredients (2 ～3 Servings)

>>Please see the instructions on measuring spoons and cups.
  • 200g Fresh Sea Bream Fillet (Sashimi-Grade)
  • 1/4 Celery
  • 1/4 Onion
  • 1 Tomato
  • 1/2 Lemon
  • 1～2 tablespoons Steak Spice
  • 3 tablespoons (45ml) Olive Oil
  • Some Chervil (French Parsley) Leaves (if available)

Cooking Procedures

1
Slice the sea bream thinly, and season the slices：
Slice the sea bream into thin slices and place them onto a plate. Sprinkle over a small amount of salt and pepper, and drizzle on the lemon juice. Leave the slices in a fridge to cool down.
2
Cut the vegetables：
Slice the celery and onion into thin slices, and submerge them into a bowl of water for about 5 minutes. Then, squeeze out excess water from the vegetables. (This process helps reduce pungent taste of the vegetables.) Peel the tomato and cut it into small dice.

[How to peel a tomato using boiling water]
Remove the hull off the tomato, and make a shallow cross-cut on the opposite side of the hull. Put the tomato into a pot of boiling water and boil it for about 20 seconds (the skin begins to peel during this treatment). Then, remove the tomato from the pot, and put it into a bowl of ice water. Let it cool down for about 3 minutes. After that, remove the excess water from the tomato using a kitchen paper, and peel the skin carefully.

3
Arrange the sea bream and vegetables onto a plate and drizzle the olive oil：
Distribute the onion slices evenly onto a plate, and put the sea bream slices on them. Then, distribute the celery slices and tomato cubes over it, and drizzle the olive oil. Finally, sprinkle on our Steak Spice and the shredded parsley leaves. You can also garnish the dish with the Chervil Leaves if available.
The Key Item in this recipe：

Steak Spice

Our Steak Spice greatly helps you season meat and fish, and also helps you add additional flavors to your dishes as a final touch. The mixed spice has a vibrant color, which raises everyone’s appetite. You can improve the flavor of your dishes greatly just by sprinkling this spice on, for example, salad and main dishes in your boxed-lunch as well as feast foods.
The post Spicy Sea Bream Carpaccio first appeared on 宮島醤油.]]> Quick Sautéed Spanish Mackerel & Prawns https://www.miyajima-soy.co.jp/archives/en_recipe/305?utm_source=rss&utm_medium=rss&utm_campaign=305 Tue, 02 Oct 2018 04:29:49 +0000 https://www.miyajima-soy.co.jp/?post_type=en_recipe&p=21606 Quick Sautéed Spanish Mackerel & Prawns Cooking time：20 minutes, Calories： 209 kcal Helpful One-Point Tip […]

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Quick Sautéed Spanish Mackerel & Prawns

Cooking time：20 minutes, Calories： 209 kcal

Helpful One-Point Tip：

Sprinkle our Steak Spice over as a final touch immediately after arranging the dish on the plate. The spice works as a final touch to bring out good fragrance.

Ingredients (2 Servings)

>>Please see the instructions on measuring spoons and cups.
  • 2 fillets Spanish Mackerel
  • 4 Prawns
  • Some Wheat Flour
  • Some Steak Spice
  • Some Olive Oil
  • 1 Potato
  • 1/4 stalk Broccoli
  • 1/2 Red Paprika
  • 1 Lemon, cut into wedges

Cooking Procedures

1
Sprinkle the Steak Spice onto the ingredients：
Peel and devein the prawns. Sprinkle a generous amount of the Steak Spice on the Spanish mackerel fillets and prawns. Let them sit for a while.
2
Cut the vegetables：
Peel the potato and cut it into bite-size pieces, and boil them in a pot of boiling water (containing 1 g of salt per 100ml). After they are cooked, discard the water and continue pan-frying the potatoes in the same pot on medium heat. During this step, shake the pan and swing the potatoes to reduce the moisture of them evenly. After the surface becomes fluffy, place them onto a plate.
Tear the broccoli into several pieces and boil them. Chop the paprika into thin pieces.
3
Dust the ingredients with the flour and pan-fry them：
Remove the excess moisture of the prawns and Spanish mackerel using a kitchen paper. Then, dust the prawns and Spanish mackerel fillets with the wheat flour. Heat the olive oil in a pan, and cook the Spanish mackerel fillets until the surface becomes golden brown. Then, flip the fillets over and add the prawns. Continue sautéing until they are cooked. As a final touch, pour the white wine to give them a fragrant aroma. Cook the paprika slices as well.
4
Arrange the ingredients on a plate：

Place on a plate the vegetables you cooked in the step-2. Then, sprinkle over a small amount of the Steak Spice. Next, arrange the prawns, Spanish mackerel fillets and paprika on the plate. Finally, garnish the dish with the lemon wedges.
The Key Item in this recipe：

Steak Spice

Our Steak Spice greatly helps you season meat and fish, and also helps you add additional flavors to your dishes as a final touch. The mixed spice has a vibrant color, which raises everyone’s appetite. You can improve the flavor of your dishes greatly just by sprinkling this spice on, for example, salad and main dishes in your boxed-lunch as well as feast foods.
The post Quick Sautéed Spanish Mackerel & Prawns first appeared on 宮島醤油.]]> Savorily-Grilled Pacific Saury with Miso & Long Green Onion https://www.miyajima-soy.co.jp/archives/en_recipe/319?utm_source=rss&utm_medium=rss&utm_campaign=319 Mon, 01 Oct 2018 06:29:49 +0000 https://www.miyajima-soy.co.jp/?post_type=en_recipe&p=21560 Savorily-Grilled Pacific Saury with Miso & Long Green Onion Cooking time：15 minutes, Calories： 470 kcal H […]

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Savorily-Grilled Pacific Saury with Miso & Long Green Onion

Cooking time：15 minutes, Calories： 470 kcal

Helpful One-Point Tip：

Pregrill the fish properly so as not to overburn the miso & long green onions.

Ingredients (2～3 Servings)

>>Please see the instructions on measuring spoons and cups.
  • 2 Pacific Saury
  • Some Sake
  • 3 tablespoons (50～55g) Additive-Free Raw Awase Miso
  • Sweet Sake (Mirin) and Sake, 1 tablespoon (15ml) each.
  • 1 Long Green Onion (to be chopped into tiny pieces)
  • 1 Sudachi Citrus

Cooking Procedures

1
Cut the pacific saury：
Cut the head and remove the guts from the pacific saury. Clean the fillets well.
Then slice them into half.
　
2
Prepare the mixture of the long green onion and miso：
Mix the miso, sweet sake, and sake in a bowl. Then, add the chopped long green onion and mix them well.
3
Grill the pacific saury：
Pour the sake over the pacific saury fillets and pregrill them shortly using your grill. After that, remove the fillets from the grill and place them on a tray. Then, paste the miso mixture over them and grill them again until the surface gets slightly browned.
4
Place the grilled pacific saury onto a plate：
Place the pacific saury fillets onto a plate and garnish them with the sudachi citrus (cut into quarter-moon shape)
The Key Item in this recipe：

Additive-Free Raw Awase (Combined) Miso (This miso is made from locally-grown ingredients only.)

This miso is featured with its refreshing & moderately sweet taste and its nice fragrance, which really suits meat, fish and any other types of ingredients.
The post Savorily-Grilled Pacific Saury with Miso & Long Green Onion first appeared on 宮島醤油.]]> Horse Mackerel Fillet Grilled with Fragrant Miso https://www.miyajima-soy.co.jp/archives/en_recipe/433?utm_source=rss&utm_medium=rss&utm_campaign=433 Tue, 31 Jul 2018 07:42:57 +0000 https://www.miyajima-soy.co.jp/?post_type=en_recipe&p=20404 Horse Mackerel Fillet Grilled with Fragrant Miso Cooking time：20 minutes　Calories：205kcal Helpful One-Point Ti […]

The post Horse Mackerel Fillet Grilled with Fragrant Miso first appeared on 宮島醤油.]]>

Horse Mackerel Fillet Grilled with Fragrant Miso

Cooking time：20 minutes　Calories：205kcal

Helpful One-Point Tip：

Spread the miso mixed with the aromatic vegetables in a moderate thickness on the fillet, using a spoon or knife.

Ingredients (2 Servings)：

>>Please see the instructions on measuring spoons and cups.
  • 2 fillets Horse Mackerel
  • 2 tablespoons (about 35g) Additive-Free Raw Awase Miso
  • 1/2 tablespoon (7～8ml) Sweet Sake
  • 1/2 tablespoon (4～5g) Sugar
  • Grated Ginger Root and Grated Garlic Clove, each 2 teaspoons
  • 1 tablespoon Chopped Green or White Part of a Long Onion
  • Some Chinese Yams (Nagaimo) and Japanese Ginger Roots (Myoga)
  • Some Boston Lettuce Leaves

Cooking Procedures：

1
Prepare the ingredients：
Remove the backbones from the fillets. Slice the Chinese-yams into rings, and cut the Japanese ginger roots in half.
2
Combine the seasonings with aromatic vegetables：
Combine the miso with the sweet sake and sugar. Mix them well. Then, add the grated ginger root, grated garlic and chopped green onion.
Mix them well.
3
Spread the miso mixture over the fillets：
Spoon an adequate amount of the miso mixture. Spread it on the fillets using a tool like spoon or spatula.
4
Grill the fillets：
Place the fillets onto a cooking rack and grill them using a grill oven or toaster oven. While cooking, place the vegetables (the slices of the Chinese-yams and Japanese ginger roots) in the same oven and cook them along with the fillets until the surface gets slightly burned.
5
Arrange the fillets and vegetables onto a plate：
After they are cooked, arrange the fillets and vegetables onto a plate and garnish with soft lettuce leaves. Enjoy the nice taste!
The Key Item in this recipe：

Additive-Free Raw Awase (Combined) Miso (This miso is made from locally-grown ingredients only.)

This miso is featured with its refreshing & moderately sweet taste and its nice fragrance, which really suits meat, fish and any other types of ingredients. You can prepare delicious “plum (ume)-miso” by adding ume-plums to the miso when ume-plums are in season.
The post Horse Mackerel Fillet Grilled with Fragrant Miso first appeared on 宮島醤油.]]> Japanese Radish & Squid Simmered in Rich Sauce https://www.miyajima-soy.co.jp/archives/en_recipe/232?utm_source=rss&utm_medium=rss&utm_campaign=232 Tue, 31 Jul 2018 06:34:05 +0000 https://www.miyajima-soy.co.jp/?post_type=en_recipe&p=20393 Japanese Radish & Squid Simmered in Rich Sauce Cooking time：30 minutes　 Calories：143kcal Helpful One-Poin […]

The post Japanese Radish & Squid Simmered in Rich Sauce first appeared on 宮島醤油.]]>

Japanese Radish & Squid Simmered in Rich Sauce

Cooking time：30 minutes　 Calories：143kcal

Helpful One-Point Tip：

Simmer the squid first to season the simmering soup with its flavor. Then, simmer the Japanese radish in this soup.

Ingredients (4 Servings)：

>>Please see the instructions on measuring spoons and cups.
  • 2 heads Squid
  • 1/3 Japanese Radish (Daikon)
  • 3 tablespoons (45ml) Sake
  • 1/2 cups (100ml) Miyajima Tsuyu Soup Base (bonito flavor)
  • 2 cups (400ml) Water
  • 1 piece Ginger Root
  • 8 pods Green Beans

Cooking Procedures：

1
Cut the ingredients：
Remove the inners from the squid, and wash its flesh and tentacles thoroughly. Slice the flesh into 1.5cm-long rings. Cut the tentacles into 2 or 3 pieces. Cut the Japanese radish into bite-sizes and parboil them using the rice-water (the remaining water you obtained after washing rice grains). If such water is not available, substitute normal water for boiling the radish pieces.
2
Simmer the squid in a pot with the tsuyu soup base：
Pour the tsuyu soup base and 2 cups of water into a pot and then bring it to a boil. Then, add the squid slices and ginger, and simmer them briefly. Remove the squid slices and set them aside. Then, add the Japanese radish pieces in the same pot and simmer them for about 20 minutes on middle heat until they absorb the soup well.
3
Simmer the squid again in the pot：
When the Japanese radish becomes soft, put the squid pieces again into the pot and simmer them together for a while. After they are well cooked, arrange them onto a plate. As for the green beans, boil them and then slice them into bite-sized pieces. Place them on the squid and Japanese radish.
The Key Item in this recipe：

Miyajima Tsuyu Soup Base, Double-Concentrated (Bonito-Flavored)

This is one of Miyajima Brand Tsuyu Soups, which is featured with its distinctive flavorful bonito flavor. You can use this soup not only for making soup base for stewed dishes and noodle dishes, but also for making combined seasonings which add a final touch to any dish.
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