Long Green Onion | 宮島醤油 https://www.miyajima-soy.co.jp 創業明治15年・佐賀県唐津市 Fri, 03 Aug 2018 02:58:37 +0000 ja hourly 1 https://wordpress.org/?v=6.9.4 Deli-Style Stir-Fried Pork & King Oyster Mushrooms, Miso-Flavored https://www.miyajima-soy.co.jp/archives/en_recipe/206?utm_source=rss&utm_medium=rss&utm_campaign=206 Tue, 31 Jul 2018 23:54:10 +0000 https://www.miyajima-soy.co.jp/?post_type=en_recipe&p=20412 Deli-Style Stir-Fried Pork & King Oyster Mushrooms, Miso-Flavored Cooking time：30 minutes　 Calories: 194k […]

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Deli-Style Stir-Fried Pork & King Oyster Mushrooms, Miso-Flavored

Cooking time：30 minutes　 Calories: 194kcal

Helpful One-Point Tip：
After adding the combined seasoning, stir-fry the ingredients quickly to give them a shiny & inviting appearance.

Ingredients (2～3 Servings)：

>>Please see the instructions on measuring spoons and cups.
  • 150g Thin Sliced Pork
  • 1/2 pack (about 50g) King Oyster Mushroom
  • 1 Eggplant
  • 1/2 White part of a Long Green Onion
  • 1 tablespoon (15ml) Vegetable Oil
    • [Combined Seasoning]

  • 2 tablespoons (35～40g) Additive-Free Saga Miso
  • 2～3 tablespoons (30～45ml) Sake
  • 1+1/2 tablespoons (about 13g) Sugar

Cooking Procedures：

1
Cut the ingredients：
Cut the pork into bite-sizes. Cut the king oyster mushroom into several pieces, and then slice them into 1-cm slices. Cut the eggplant in half lengthwise, and then slice them diagonally into 1-cm slices. Cut the white part of a long green onion diagonally into 1-cm slices.
2
Prepare the combined seasoning：
Place the miso in a bowl and add the sugar and sake. Blend them thoroughly to prepare the combined seasoning.
3
Stir-fry the pork：
Heat the vegetable oil in the pan and stir-fry the pork slices until the color of them turn to white. Then, add the eggplant, king oyster mushroom and white part of a long green onion, and stir-fry them with the pork.
4
Add the combined seasoning as a final touch：
Pour the combined seasoning over the ingredients and stir-fry them quickly, seasoning them and giving them a shiny and inviting appearance.
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 Deli-Style Stir-Fried Pork & King Oyster Mushrooms, Miso-Flavored first appeared on 宮島醤油.]]> Stir-Fried Noodles with Autumn Veggies Dressed with Thick Starchy Sauce https://www.miyajima-soy.co.jp/archives/en_recipe/176?utm_source=rss&utm_medium=rss&utm_campaign=176 Tue, 31 Jul 2018 05:57:04 +0000 https://www.miyajima-soy.co.jp/?post_type=en_recipe&p=20375 Stir-Fried Noodles with Autumn Veggies Dressed with Thick Starchy Sauce Cooking time：15 minutes　Calories: 675k […]

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Stir-Fried Noodles with Autumn Veggies Dressed with Thick Starchy Sauce

Cooking time：15 minutes　Calories: 675kcal

Helpful One-Point Tip

Drizzle the soy sauce on the noodles and stir-fry them until the surface gets savory brown color.

Ingredients (2 Servings)：

>>Please see the instructions on measuring spoons and cups.
  • 100g Pork belly
  • Small amount of Sake, Soy Sauce, and Katakuri-Ko (Potato Starch)
  • 1 small size Eggplant
  • 3 Fresh Shiitake Mushrooms
  • 1 head Bok-Choy
  • 1/2 White Part of a Long Green Onion
  • 2 servings (about 250g) Chinese Noodles
  • 2 teaspoons (10ml) Bara Koikuchi Soy Sauce
  • Some Vegetable Oil
  • Katakuri-Ko (Potato Starch) dissolved in water

    • (Dissolve one part of potato starch in one to two parts of water. Use 1 tablespoon of this mixture in the following recipe.)

    [Ingredients for making thick starchy sauce (ankake-dare)]

  • 1+1/2 cups (300ml) Chinese soup base
  • 2 tablespoons (30ml) Sake
  • 2 tablespoons (30ml) Soy Sauce
  • 1 teaspoon (about 3g) Sugar

    • You can purchase a number of Chinese soup stock powders at grocery stores. You can easily prepare the Chinese soup base by using them. Or, you can buy ready-to-use thick starchy sauce (ankake-dare) also at grocery stores.

Cooking Procedures：

1
Prepare the ingredients for cooking：
Cut the pork into bite-sizes, and toss the pork pieces into the sake, soy sauce and starch to coat. Cut the eggplant in half and slice them into 1cm slices using diagonal cuts. Cut the mushrooms in half and slice them thinly. Cut the stem of the bok-choy into 4 cm pieces. Then, cut the pieces into bite-sized pieces. Cut the bok-choy leaves as well. Slice the white part of a long green onion diagonally.
2
Drizzle the soy sauce over the noodles and stir-fry the：
Drizzle the soy sauce evenly over the noodles in a bowl. Toss them well to coat. Heat the wok (the frying pan). Add 2 tablespoons of the vegetable oil. Place the noodles into the wok, and stir-fry both sides of the noodles. Then, place the noodles onto a plate.
3
Stir-fry the pork & vegetables to make the thick starchy sauce：
Heat the wok. Add 1 tablespoon of the vegetable oil into the wok. Place the pork pieces into the wok and cook them until the surface turns white. Then, add the vegetables and stir-frying them all.
Pour the thick starchy sauce into the pan and bring it to a boil.
Then, add the dissolved katakuri-ko to make the sauce slightly sticky.
Toss them well to coat evenly.
4
Pour the cooked ingredients onto the noodles：
Pour the meat and vegetables onto the noodles along with the generous amount of thick starchy sauce. Now, it is ready to eat!
The Key Item in this recipe：

Bara Koikuchi Soy Sauce (Koikuchi soy sauce means dark-colored, general-use soy sauce.)

Bara koikuchi soy sauce, a Kyushu-style soy sauce featured with its distinctive sweet taste, is really suitable for cooking stewed dishes and stir-fried dishes, for baking sweets and so on. This soy sauce is also good for cooking mitarashi dango and stir-fried noodles, so this soy sauce will surely extend your cooking repertoire. Enjoy cooking various dishes using this soy sauce which brings out mature savor and flavorful taste.
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