Noodles, Gatin | 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=7.0.1 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.]]> Tomato Curry Udon Noodles https://www.miyajima-soy.co.jp/archives/en_recipe/292?utm_source=rss&utm_medium=rss&utm_campaign=292 Wed, 03 Oct 2018 04:34:43 +0000 https://www.miyajima-soy.co.jp/?post_type=en_recipe&p=21645 Tomato Curry Udon Noodles Cooking time：20 minutes, Calories： 440 kcal Helpful One-Point Tip： Simmer the ingred […]

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Tomato Curry Udon Noodles

Cooking time：20 minutes, Calories： 440 kcal

Helpful One-Point Tip：

Simmer the ingredients in the udon soup before adding the curry roux.

Ingredients (2～3 Servings)

>>Please see the instructions on measuring spoons and cups.
  • 100g Thinly Sliced Pork Pieces
  • 1/2 Onion
  • 2 small-sized Tomatoes
  • 2 teaspoons (10ml) Vegetable Oil
  • 1 pack Powdered Soup for Udon & Soba Noodles
  • 3 cups (600ml) Hot Water
  • 30g Curry Roux (Mild Taste)
  • 1 Boiled Egg
  • 2 packs Udon Noodles (Parboiled)
  • Small amount of Long Green Onion

Cooking Procedures

1
Cut the ingredients：
Slice the onions. Cut the tomatoes into bite-size pieces. Slice the long green onion diagonally. Dissolve the Powered Soup in a bowl of boiling water.
2
Stir-fry the pork and vegetables, and then pour in the udon soup：
Pour the vegetable oil in a pot and stir-fry the pork and onions. After the pork turns white, add the udon soup you prepared in the step 1.
Simmer them for a while and remove the foam.
3
Turn off the burner and add the curry roux & tomato：
Turn off the burner and add the curry roux. After the roux melts completely, add the tomato and bring them to a boil.
4
Cook the udon noodles and arrange the ingredients into a bowl：

Add the udon noodles into the pot and simmer them. After cooked, pour the udon noodles and soup into a bowl. Place the green onion, and also top the noodles with the half-cut boiled egg.
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 Tomato Curry Udon Noodles first appeared on 宮島醤油.]]> Chilled Noodles & Fresh Veggies with Grilled-Flying-Fish-Based Soup Stock https://www.miyajima-soy.co.jp/archives/en_recipe/217?utm_source=rss&utm_medium=rss&utm_campaign=217 Wed, 01 Aug 2018 01:06:57 +0000 https://www.miyajima-soy.co.jp/?post_type=en_recipe&p=20414 Chilled Noodles & Fresh Veggies with Grilled-Flying-Fish-Based Soup Stock (Soup Stock means tsuyu) Cookin […]

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Chilled Noodles & Fresh Veggies with Grilled-Flying-Fish-Based Soup Stock (Soup Stock means tsuyu)

Cooking time：20 minutes, Calories： 507kcal

Helpful One-Point Tip：

Dilute this tsuyu soup with chilled water.

Ingredients (2 Servings)

>>Please see the instructions on measuring spoons and cups.
  • 1 small size Canned Tuna (non-flake type is preferable)
  • 1/2 Cucumber
  • 2 sheets of Cabbage/ Lettuce Leaves
  • 6 Cherry Tomatoes
  • 2 bundles of Udon Noodles (dry type)
  • 1/3 cup (about 65ml) Grilled Flying-Fish-Tsuyu Soup Base
  • 1/3 cup (about 65ml) of Water
  • 2 sheets of Shiso Parley Leaves
  • Some White Sesame Seeds

Cooking Procedures

1
Cut the ingredients：
Remove excess liquid from the tuna and flake it moderately. Peel the cucumber and then cut it in half lengthwise. Cut the cucumber into diagonal thin slices. Tear the lettuce leaves into bite-sized pieces. Blanch the cherry tomatoes and peel them. Then, cut them into crescent-moon-shaped pieces. 　
2
Cook the udon noodles：
Bring a pot of water to a boil, and put the udon noodles into the pot. At that time, be sure to distribute the noodles well when putting them into the boiling water. After they come to a boil again, add some water to adjust the volume (if needed) and boil the noodles for the indicated period (see product’s instructions). Then, drain the noodles using a mesh strainer and rinse the noodles several times with cold water. Then, place the noodles onto a bamboo strainer.
3
Prepare the Pouring Soup(Tsuyu)：
Mix one part of Grilled-Flying-Fish-Tsuyu (soup) with one part of chilled water well to prepare the pouring soup.
4
Arrange the Noodles & Veggies onto a plate.
Then, Pour the Prepared Soup (tsuyu)：

Place the noodles onto a plate and arrange the vegetables on the noodles. Don’t forget to make them look good! Then, garnish it with shiso parsley leaves and white sesame seeds. Pour the source as you like, and enjoy this meal!
The Key Item in this recipe：

Grilled-Flying-Fish-Soup Stock (Tsuyu)

This soup stock (tsuyu) has a nice refreshing taste. This soup stock helps you cook various dishes, not only noodle dishes but also stewed dishes and seasoned vegetables.
The post Chilled Noodles & Fresh Veggies with Grilled-Flying-Fish-Based Soup Stock first appeared on 宮島醤油.]]> Chilled Noodles & Various Toppings with Grilled-Flying-Fish-Soup Stock https://www.miyajima-soy.co.jp/archives/en_recipe/196?utm_source=rss&utm_medium=rss&utm_campaign=196 Tue, 31 Jul 2018 07:14:36 +0000 https://www.miyajima-soy.co.jp/?post_type=en_recipe&p=20399 Chilled Noodles & Various Toppings with Grilled-Flying-Fish-Soup Stock Cooking time：20 minutes 　Calories: […]

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Chilled Noodles & Various Toppings with Grilled-Flying-Fish-Soup Stock

Cooking time：20 minutes 　Calories: 291kcal

Helpful One-Point Tip：

Prepare the ingredients prior to cooking the noodles. Pour the tsuyu soup and enjoy the noodles!

Ingredients (2 Servings)：

>>Please see the instructions on measuring spoons and cups.
  • 2 bundles (100g) Somen Noodles
  • Grilled-Flying-Fish-Soup Stock (Tsuyu) and Water

    • (combine one part of the soup stock and one part of water before use)

    Prepare the three types of toppings listed below and enjoy them with the somen noodles.
    [Microwave Cooked Chicken Breast Strips and Summer-Veggie Topping]

  • 1 piece Chicken Breast Strip
  • Some Salt and Sake
  • 1/4 Cucumber
  • 2～3 Cherry Tomatoes
  • Some White Sesame Seeds
    • [Plum and Shiso Flavored Topping]

  • 2 Pickled Plums (ume-boshi)
  • 4 Green Shiso Parsley Leaves
  • Some Dried Bonito Flakes
    • [Okra and Fermented Soybeans (Natto) Topping]
  • 5 pods Okra
  • 1 small package Fermented Soybeans (coarsely-ground natto)
  • Some Long Green Onions

Cooking Procedures：

1
Microwave to Steam the chicken breast strip：
Place the chicken breast strip on a sheet of plastic food wrap and drizzle the salt and sake on it. Wrap the chicken softly in the wrap, and microwave it. After cooling the chicken, tear it into bite-size pieces. Slice the cucumber thinly, and cut the cherry tomatoes into rounds.
2
Prepare the plum and shiso flavored topping and okra and fermented soybeans (natto) topping：
Slice the green shiso parsley leaves thinly, and soak them in water. Boil the okra, and slice them into rounds. Then, tap the okra rounds with the knife blade to make them slightly sticky. Chop the long green onion.
3
Cook the somen noodles：
Boil a pot of water, and put the somen noodles in the pot (distribute the noodles well). After the noodles come to a boil again, add some water to adjust the water volume and continue boiling the noodles for a while (see the product’s cooking instructions). Drain the noodles with a strainer and rinse them several times using chilled water. Then, drain the noodles and place them onto the strainer.
4
Arrange the noodles and the toppings onto bowls and pour the tsuyu soup：
Divide the noodles into several parts and place them onto different bowls. Then, top them separately with one of the three toppings you prepared in step 1 and 2. Finally, pour the tsuyu soup and enjoy them!
The Key Item in this recipe：

Grilled-Flying-Fish-Soup Stock (Tsuyu)

This soup stock (tsuyu) has a nice refreshing taste. This soup stock helps you cook various dishes, not only noodle dishes but also stewed dishes and seasoned vegetables.
The post Chilled Noodles & Various Toppings with Grilled-Flying-Fish-Soup Stock first appeared on 宮島醤油.]]> Green Tea-Flavored Buckwheat Noodles (Cha Soba) Cooked in a Pan https://www.miyajima-soy.co.jp/archives/en_recipe/270?utm_source=rss&utm_medium=rss&utm_campaign=270 Tue, 31 Jul 2018 06:24:36 +0000 https://www.miyajima-soy.co.jp/?post_type=en_recipe&p=20391 Green Tea-Flavored Buckwheat Noodles (Cha Soba) Cooked in a Pan Cooking time：20 minutes 　Calories: 633kcal Hel […]

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Green Tea-Flavored Buckwheat Noodles (Cha Soba) Cooked in a Pan

Cooking time：20 minutes 　Calories: 633kcal

Helpful One-Point Tip：

Season the meat well with this tsuyu soup, and then stir-fry.

Ingredients (2 Servings)：

>>Please see the instructions on measuring spoons and cups.
  • 2 bunches(/packages) (450～500g) Green-Tea-Flavored Buckwheat Noodles (pre-boiled Cha Soba) or　2 bunches (/packages) (about 200g) Green-Tea-Flavored Buckwheat Noodles (dried Cha Soba) ：

    • You can easily prepare the pre-boiled noodles just by boiling the dried noodles in a pot of boiling water. Please see the product’s instructions for cooking details.
    We use pre-boiled noodles in this recipe.

  • 150g Thin Pieces of Beef
  • Some Vegetable Oil
  • 1～2 tablespoons (15～30ml) Miyajima Tsuyu Soup Base (Bonito- Flavored) …for seasoning the beef
  • 2 Eggs
  • Some Long Green Onions
  • Some Miyajima Tsuyu Soup Base (Bonito Flavor)…for dipping sauce
  • Some Shredded Nori Seaweed and Beni Shoga (Pickled Ginger Roots) (to taste)

Cooking Procedures：

1
Season and stir-fly the beef：
Slice the beef into bite-sizes. Pour the vegetable oil into a pan and heat the pan. Then, place the meat into the pan and stir-fry they until the surface turns brown.. Pour over the Miyajima Tsuyu Soup Base and continue stir-frying. Then, place the meat onto a plate.
2
Cook the thin omelet：
Beat the egg in a bowl. Pour the vegetable oil onto a pan and distribute it evenly. Heat the pan and distribute the beaten egg thinly over the pan. After the surface becomes dry, flip it over and continue frying for a short period. Then, place the thin omelet onto a plate. Likewise, make several sheets of thin omelet with the rest of the beaten egg. Leave the thin omelet sheets for a minute to cool it down. Then, slice them into thin strips. In addition, chop the long green onions.
3
Dilute the tsuyu soup base with water.
Blend one part of the Miyajima Tsuyu Soup Base, Double- Concentrated (Bonito-Flavored) with one part of water to make the dipping sauce.
4
Stir-fry the noodles and top them with the ingredients：
Pour the vegetable oil in a pan, and stir-fry the green tea-flavored buckwheat noodles. After they are cooked, turn off the burner and top the noodles with the ingredients you cooked in the previous steps. Then, garnish them with the shredded nori seaweed and beni shoga. Enjoy the dish with the dipping sauce.　(You can enjoy this dish just from the pan as shown in this photo, but be careful not to get burned.)
The Key Item in this recipe：

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

This Bonito-Flavored Tsuyu Soup is good for cooking various dishes, including noodle dishes, stir-fried dishes, rice bowl dishes and dressings for salads. This tsuyu soup makes the flavor of every dish you make. How about using this Tsuyu Soup Base to create your own new dishes for and during summer vacation?
The post Green Tea-Flavored Buckwheat Noodles (Cha Soba) Cooked in a Pan 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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