Others | 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 05:28:00 +0000 ja hourly 1 https://wordpress.org/?v=7.0.4 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.]]> Spicy Steak Seasoned with Butter & Soy Sauce https://www.miyajima-soy.co.jp/archives/en_recipe/5?utm_source=rss&utm_medium=rss&utm_campaign=5 Tue, 02 Oct 2018 05:29:36 +0000 https://www.miyajima-soy.co.jp/?post_type=en_recipe&p=21596 Spicy Steak Seasoned with Butter & Soy Sauce Cooking time：20 minutes, Calories： 373 kcal Helpful One-Poin […]

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Spicy Steak Seasoned with Butter & Soy Sauce

Cooking time：20 minutes, Calories： 373 kcal

Helpful One-Point Tip：

We’d like to recommend you to learn the clever usage of spices, especially if you are concerned about much or too much salt intake in your meals.
Our Steak Spice consists of several spices in perfect balance and ensures you to reduce salt intake, adding excellent aroma and deliciousness to your dishes.

Ingredients (2 Servings)

>>Please see the instructions on measuring spoons and cups.
  • 2 slices Beef (steak grade)
  • Some Salt
  • Some amount of Steak Spice
  • 2 cloves Garlic
  • Some Vegetable Oil
  • 2 tablespoons Butter
  • 2 tablespoons (30ml) Soy Sauce

    • [Side-dish of Vegetables]

  • 1 small Potato
  • 1 small Carrot
  • Spinach
  • Watercress Leaves

Cooking Procedures

1
Cut the beef into bite-size pieces. Sprinkle the salt and Steak Spice over them just before pan-frying.　
2
Heat the vegetable oil in a pan and add the garlic slices to bring out savory aroma. After they become brown, add the beef pieces and cook them.
3
Prepare the side-dish vegetables: Cut the potato into bite-size pieces and fry the potato pieces. Cook the carrot grasset and sauté the spinach as well.
4
Prepare the sauce using the butter and soy sauce: Heat the butter in a pan. When the butter starts to melt, pour in the soy sauce to prepare the flavorful Japanese-style sauce.
5
Arrange the beef & side-dish vegetables onto a plate and pour the butter-soy sauce over them. Now, enjoy this delicious steak!
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 Steak Seasoned with Butter & Soy Sauce 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.]]> 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.]]> 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.]]> Homemade Braised Pork Cube https://www.miyajima-soy.co.jp/archives/en_recipe/38?utm_source=rss&utm_medium=rss&utm_campaign=38 Wed, 01 Aug 2018 00:54:18 +0000 https://www.miyajima-soy.co.jp/?post_type=en_recipe&p=20378 Homemade Braised Pork Cube Cooking time：60 minutes　 Calories: 575kcal Helpful One-Point Tip： Enhance the nice […]

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Homemade Braised Pork Cube

Cooking time：60 minutes　 Calories: 575kcal

Helpful One-Point Tip：

Enhance the nice aroma and deliciousness by using the soy sauce as a final touch. This technique, using soy sauce twice separately in a recipe, can be applied to other stewed dishes. Please try it out!

Ingredients (4 Servings)：

>>Please see the instructions on measuring spoons and cups.
  • 500g Pork Belly Chunk
  • 5 cups (1000ml) Water
  • Some Ginger Roots
  • Some Green Part of a Long Green Onion
  • 4～5 tablespoons (60～75ml) Sake
  • 4～5 tablespoons (about 40g) Sugar
  • 2 tablespoons (30ml) Bara Koikuchi Soy Sauce (for seasoning)
  • 1 bundle Spinach
  • 1 tablespoon (15ml) Bara Koikuchi Soy Sauce (for final touching)
  • Karashi Mustard (to taste)
  • Some Water-Dissolved Katakuri-Ko (Potato Starch)

    • (Dissolve one part of katakuri-ko in one to two parts of water)

Cooking Procedures：

1
Parboil the pork to remove excess fat：
Place the pork chunk into a pot, and pour 5 cups of water. Then add the ginger and the green part of a long green onion. Simmer the pork for about 30minutes. Turn off the burner and remove the pork from the pot. Cut the pork into proper-size pieces. Remove the foam from the surface of the broth (This broth will be used in the following step).
2
Boil the spinach：
Wash the stem end of the spinach thoroughly and boil it quickly. Soak the spinach into a bowl of water to cool it down. Squeeze the spinach to remove excess water. Then, cut it into 3cm pieces.
3
Stew the pork in the broth：
Add the sake, sugar and soy sauce into the broth you got in the step 1. Add the pork pieces into the broth, and simmer them for about 30 minutes.
4
Put the soy sauce on the stewed pork as the final touch：
After the meat becomes tender and has absorbed the broth, add the soy sauce to give a savory aroma to the dish. Then, turn off the burner and leave them for several minutes to make the pork absorb the broth more. Finally, add the dissolved starch to the broth to make it slightly sticky. Then, arrange the spinach and the pork onto a plate and pour the broth over it. Now, it’s ready! You can also add a small amount of Karashi mustard, as you like, to taste them.
The Key Item for this recipe：

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

Soy sauce is a must-have condiment for our everyday dishes. It has a nicely fragrant aroma that helps to reduce any unwanted smells of many ingredients. Soy sauce is also used as a secret flavor in many types of dishes as well as Japanese cuisine.
The post Homemade Braised Pork Cube 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.]]> Easily-Cooked Nicely-Flavored Minced Chicken (Chicken Soboro) Bowl https://www.miyajima-soy.co.jp/archives/en_recipe/231?utm_source=rss&utm_medium=rss&utm_campaign=231 Tue, 31 Jul 2018 06:43:45 +0000 https://www.miyajima-soy.co.jp/?post_type=en_recipe&p=20396 Easily-Cooked Nicely-Flavored Minced Chicken (Chicken Soboro) Bowl Cooking time：15 minutes　 Calories: 402kcal […]

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Easily-Cooked Nicely-Flavored Minced Chicken (Chicken Soboro) Bowl

Cooking time：15 minutes　 Calories: 402kcal

Helpful One-Point Tip：

Add the tsuyu soup base to the minced chicken (soboro) before heating. It will help you cook the perfectly-shaped chicken soboro.

Ingredients (2～3 Servings)：

>>Please see the instructions on measuring spoons and cups.
  • 150g Minced Chicken
  • 1/4 cups (25ml) Miyajima Tsuyu Soup Base (Bonito Flavor)
  • 2 Eggs
  • Some Sake and Salt
  • 1/4 bundle Canola Flower (Nano-hana)
  • 2～3 bowls (300～450g) Steamed Rice
  • Some Small Pieces of Nori Seaweed

Cooking Procedures：

1
Prepare the ingredients：
Place the minced chicken into a small pot and add the Miyajima Tsuyu Soup Base (bonito-flavored). Turn on the burner and distribute the tsuyu soup evenly. During cooking, gently stir-fry the ingredients to avoid forming any lumps. Cook the minced chicken until the texture becomes scrambled. Then, place the cooked chicken soboro into a plate.
2
Cook the scrambled egg.
Beat the eggs in a bowl and add the sake and salt. Dissolve the salt thoroughly. Then, pour the egg mixture into a pan and cook scrambled egg on medium heat. After cooking, place the scrambled egg into a plate. As for the canola flowers, boil them quickly but be careful not to overboil in order to keep them from discoloring. Leave them to cool and cut them into 2- to 3-cm pieces.
3
Arrange the chicken soboro bowl.
Place the steamed rice in a bowl and top it with the small pieces of nori seaweed. Then, arrange the ingredients you cooked in the previous steps onto it in a good appearance. Enjoy its wonderful taste!!
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.
The post Easily-Cooked Nicely-Flavored Minced Chicken (Chicken Soboro) Bowl 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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