Oily 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=7.0.2 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.]]> 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.]]> 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 […]

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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.]]> Rice Bowl with Soy Sauce-Seasoned Fresh Tuna https://www.miyajima-soy.co.jp/archives/en_recipe/201?utm_source=rss&utm_medium=rss&utm_campaign=201 Tue, 31 Jul 2018 05:55:13 +0000 https://www.miyajima-soy.co.jp/?post_type=en_recipe&p=20382 Rice Bowl with Soy Sauce-Seasoned Fresh Tuna Cooking time：20 minutes (excluding time to cool down the steamed […]

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Rice Bowl with Soy Sauce-Seasoned Fresh Tuna

Cooking time：20 minutes (excluding time to cool down the steamed rice)　 Calories: 556kcal

Helpful One-Point Tip：

Season the tuna with the soy sauce to reduce its soggy texture and enhance its nice flavor.

Ingredients (2 Servings)：

>>Please see the instructions on measuring spoons and cups.
  • 150g Fresh Tuna Fillet (sashimi grade)
    • [Seasoning Sauce for the Tuna]

  • 2 tablespoons (30ml) Saga Soy Sauce
  • Proper amount of Wasabi (Japanese Horseradish) (to taste)
    • [Sushi Rice (Vinegared rice)]

  • 500g Steamed Rice
  • 2 tablespoons (30ml) Vinegar
  • 1 tablespoon (15ml) Sugar
  • 2/3 teaspoon (about 4g) Salt
  • Some Shredded Nori Seaweed
  • Some Shiso Parsley Leaves
  • Some　Shiso Parsley Inflorescences (Hoziso) and White Radish Sprouts (Kaiware-Na) (if available)
  • Wasabi (Japanese Horseradish ) (to taste)

Cooking Procedures：

1
Slice the tuna：
Slice the tuna fillet into 2- to 3-mm wide- slices.
2
Season the tuna slices with the soy sauce：
（Arrange the tuna slices onto a plate and pour the soy sauce over them. Coat the slices with the soy sauce evenly. You can add some Japanese horseradish into the soy sauce to taste before pouring, if you like.
3
Prepare the sushi rice：
Blend the vinegar, salt and sugar thoroughly to make sushi vinegar. Place the freshly cooked rice into a container (Wooden sushi tub called “sushi-oke” is preferable). In this process, be careful about the hotness of the rice not to get burned. Then, pour the sushi vinegar over the rice and mix it well using a rice paddle in cutting motions. After mixing, cool it down using a paper-made fan called uchiwa.
4
Arrange the ingredients onto a bowl：
Place the sushi rice you prepared in the step 3 into a bowl. Sprinkle the chopped green onion and the shredded nori seaweed on the rice. Then, arrange the soy sauce-seasoned tuna slices over it. Finally, garnish it with the shiso parley leaves, shiso parsley inflorescence and white radish sprouts. Top the tune with a small amount of the Japanese horseradish, as you like, to taste.
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.
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