Mushrooms | 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 06:01:17 +0000 ja hourly 1 https://wordpress.org/?v=6.9.4 Mushroom Penne with Bolognese Sauce https://www.miyajima-soy.co.jp/archives/en_recipe/417?utm_source=rss&utm_medium=rss&utm_campaign=417 Wed, 03 Oct 2018 06:01:17 +0000 https://www.miyajima-soy.co.jp/?post_type=en_recipe&p=21659 Mushroom Penne with Bolognese Sauce Cooking time：15 minutes, Calories： 592 kcal Helpful One-Point Tip： Stir-fr […]

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Mushroom Penne with Bolognese Sauce

Cooking time：15 minutes, Calories： 592 kcal

Helpful One-Point Tip：

Stir-fry the mushrooms first, and then add the Bolognese sauce.

Ingredients (2 Servings)

>>Please see the instructions on measuring spoons and cups.
  • 2 package PASTATAI Saga-Wagyu Beef Bolognese
  • 200g Mushrooms of Your Choice
  • 1～2 tablespoons Butter
  • 2 tablespoons (30ml) Red Wine (to taste)
  • 180g Penne
  • Some Olive Oil
  • Some Powdered Cheese, Black Pepper and Italian Parsley

Cooking Procedures

1
Prepare the mushrooms：
Cut off the stem end from the mushrooms and cut them into bite size pieces.
2
Cook the Penne：
Cook the penne using a pot of boiling water containing a pinch of salt.
Cook the penne al dente (the penne should retain slightly firm texture even after boiled). Also, warm up the PASTATAI pasta sauce briefly using boiling water. (You don’t have to open the package. You can warm it as it is, just by soaking the package into boiling water. )
3
Prepare the mushroom Bolognese sauce：
Stir-fry the mushrooms using the butter until they become tender. Then, pour in the PASTATAI Pasta Sauce and the red wine. Reduce the heat, and add small amount of the broth used for boiling the penne in order to adjust the consistency. Mix them well to prepare the mushroom Bolognese sauce.
4
Pour the sauce over the penne：

Pour over the cooked penne the mushroom Bolognese sauce you prepared in the step 3. Then, sprinkle over the powdered cheese and black pepper. Garnish this dish with the shredded Italian parsley.
The Key Item in this recipe：

PASTATAI Series

PASTATAI Series offers you a serious of pasta sauce made from elaborate ingredients produced in Kyushu, including Saga-Wagyu Beef, Hakata Mentaiko (spicy Pollack roe), and Kagoshima Kurobuta Pork Bacon. Each sauce come with plentiful volume so that we recommend you to use them for pasta and also for arranging recipes of various dishes such as rice, bread, and snacks.
The post Mushroom Penne with Bolognese 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.]]> 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.]]> Grilled Autumn Veggies Using Sea Lettuce Spice https://www.miyajima-soy.co.jp/archives/en_recipe/416?utm_source=rss&utm_medium=rss&utm_campaign=416 Mon, 01 Oct 2018 07:19:33 +0000 https://www.miyajima-soy.co.jp/?post_type=en_recipe&p=21574 Grilled Autumn Veggies Using Sea Lettuce Spice Cooking time：10 minutes, Calories： 121 kcal Helpful One-Point T […]

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Grilled Autumn Veggies Using Sea Lettuce Spice

Cooking time：10 minutes, Calories： 121 kcal

Helpful One-Point Tip：

Sprinkle the “Colorful & Fragrant Spice with Soy Sauce Flavored Sea Lettuce” over the vegetables just before serving, to bring out excellent fragrance of this dish.

Ingredients (2 Servings)

>>Please see the instructions on measuring spoons and cups.
  • 1 pack (about 100g) Maitake Mushrooms
  • 1/2 stalk Lotus Root
  • 1/2 Carrot
  • 3 Small-sized Potatoes
  • Colorful & Fragrant Spice with Soy Sauce Flavored Sea Lettuce
  • Some Vegetable Oil
  • 1 Kabosu Citrus
  • Your Choice of Side Dishes, for example, Deep-Fried Chicken, etc.

Cooking Procedures

1
Precook the vegetables：
Tear the maitake mushrooms into small pieces, and peel the carrot and lotus root. Place them onto a microwave-safe plate and cover the top with plastic film. Then, precook them at 500W for a few minutes using a microwave-oven. Leave them for cooling for a while, and cut them into bite-size pieces.
2
Stir-fry the vegetables：
Pour the vegetable oil onto a pan and put all the ingredients into the pan except for the maitake mushrooms. Stir-fry them until the surface turns to golden brown. Then, put the maitake mushrooms and stir-fry them shortly.
3
Sprinkle the spice over the vegetables：
When the vegetables are cooked, sprinkle Colorful & Fragrant Spice with Soy Sauce Flavored Sea Lettuce over the vegetables and toss them well. Then, place the cooked vegetables onto a plate and garnish them with a piece of kabosu citrus cut into half.
The Key Item in this recipe：

Colorful & Fragrant Spice with Soy Sauce Flavored Sea Lettuce

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 Grilled Autumn Veggies Using Sea Lettuce Spice first appeared on 宮島醤油.]]> 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.
The post Stir-Fried Noodles with Autumn Veggies Dressed with Thick Starchy Sauce first appeared on 宮島醤油.]]> Yuan-Style Grilled Chicken (Grilled Chicken Using Yuan-Sauce) https://www.miyajima-soy.co.jp/archives/en_recipe/yuan-style-grilled-chicken-grilled-chicken-using-yuan-sauce-a-soy-sauce-based-seasoning-flavored-with-citrus-fruits?utm_source=rss&utm_medium=rss&utm_campaign=yuan-style-grilled-chicken-grilled-chicken-using-yuan-sauce-a-soy-sauce-based-seasoning-flavored-with-citrus-fruits Tue, 31 Jul 2018 05:54:06 +0000 https://www.miyajima-soy.co.jp/?post_type=en_recipe&p=20384 Yuan-Style Grilled Chicken (Grilled Chicken Using Yuan-Sauce, a Soy-Sauce-Based Seasoning Flavored With Citrus […]

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Yuan-Style Grilled Chicken (Grilled Chicken Using Yuan-Sauce, a Soy-Sauce-Based Seasoning Flavored With Citrus Fruits)

Cooking Time：15 minutes (excluding time for soaking the chicken)　　　Calories：316kcal

Helpful One-Point Tip：

Glaze the chicken with the Yuan-sauce while grilling the chicken to make the surface golden-brown & shiny.

Ingredients (4 servings)：

>>Please see the instructions on measuring spoons and cups.
  • 2 pieces Chicken Thigh
    • [Yuan-Sauce (Yuan-Dare)]

  • 1 Yuzu Citrus Fruit
  • Saga soy sauce, Sake, Sweet sake, each 4 tablespoons (60ml)
  • 4 tablespoons (about 35g) Sugar
  • 4 Fresh Shiitake Mushrooms
  • 8 Shishito Peppers

Cooking Procedures：

1
Prepare the Yuan-sauce (Yuan-dare)：
Blend the soy sauce, sake, sweet sake and sugar in a bowl. Slice the yuzu citrus into several slices and remove the seeds. Then, put the slices into the blended sauce.
2
Prepare the chicken：
Pierce the chicken thigh several times with a fork on a cutting board to make it absorb the sauce very well.
3
Soak the chicken in the Yuan-sauce：
Pour the Yuan-sauce along with the yuzu citrus slices over the chicken. Leave it for 2 to 3 hours.
4
Grill the chicken on a wire mesh：
Remove the excess liquid from the chicken, and grill the chicken using a wire mesh placed on a gas stove. After the surface gets slightly burned, brush the Yuan-sauce on the chicken. Grill the both sides well while brushing the sauce. Then, place the chicken on the cutting board and cut it into several pieces. Arrange them onto a plate. As for the fresh shiitake mushrooms and shishito peppers, sprinkle on a pinch of salt and grill them until they get slightly burned. Garnish the chicken with these vegetables.
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 Yuan-Style Grilled Chicken (Grilled Chicken Using Yuan-Sauce) first appeared on 宮島醤油.]]>