Pork | 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 04:34:43 +0000 ja hourly 1 https://wordpress.org/?v=7.0.1 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.]]> Spicy Roast Pork https://www.miyajima-soy.co.jp/archives/en_recipe/214?utm_source=rss&utm_medium=rss&utm_campaign=214 Mon, 01 Oct 2018 07:39:39 +0000 https://www.miyajima-soy.co.jp/?post_type=en_recipe&p=21582 Spicy Roast Pork Cooking time：30 minutes, Calories： 302 kcal Helpful One-Point Tip： Sprinkle a generous amount […]

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Spicy Roast Pork

Cooking time：30 minutes, Calories： 302 kcal

Helpful One-Point Tip：

Sprinkle a generous amount of Steak Spice over the meat for better seasoning.

Ingredients (4 Servings)

>>Please see the instructions on measuring spoons and cups.
  • 4 slices Pork Loin (Steak Size)
  • 1～2 tablespoons Steak Spice
  • Some Wheat Flour
  • 1 tablespoon (15ml) Vegetable Oil
  • 1/4 Cabbage
  • 2 tablespoons (30ml) White Wine
  • Some Rose Marry Leaves (if available)

Cooking Procedures

1
Sprinkle the Steak Spice over the Pork：
Sprinkle the Steak Spice over the pork. Cut the cabbage into bite-size pieces. Coat the pork slices thinly with the flour just before grilling them.
2
Grill the pork：
Heat the vegetable oil in a pan, and place the pork slices. Grill both sides of them until they become slightly burned. Then, place the pork slices onto a plate.
3
Stir-fry the vegetables and steam the pork：
Add the cabbage and the cherry tomatoes into the same pan and stir-fry them shortly. Then, place the pork back into the pan and pour in some white wine. Place the cover on the pan and steam the pork and vegetables for a while.
4
Arrange the steak onto a plate and sprinkle on the spice：
Arrange the steak and cabbage onto a plate. Garnish them with the rose marry leaves and sprinkle on the spice to your taste.
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 Roast Pork 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.]]> 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.]]> Delicious Tonjiru (Miso Soup with Pork & Veggies) https://www.miyajima-soy.co.jp/archives/en_recipe/204?utm_source=rss&utm_medium=rss&utm_campaign=204 Tue, 31 Jul 2018 23:43:58 +0000 https://www.miyajima-soy.co.jp/?post_type=en_recipe&p=20410 Delicious Tonjiru (Miso Soup with Pork & Veggies) Cooking time：40 minutes　Calories: 214kcal Helpful One-P […]

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Delicious Tonjiru (Miso Soup with Pork & Veggies)

Cooking time：40 minutes　Calories: 214kcal

Helpful One-Point Tip：

When you cook miso soup which is plenty of ingredients, add the miso to the soup in two batches to make more fragrant and delicious miso soup.

Ingredients (4 servings)：

>>Please see the instructions on measuring spoons and cups.
  • 200g Thinly Sliced Pork
  • 1 piece Ginger Root
  • 1/2 small Burdock Root
  • Vinegar Water [Combine 1 teaspoon (5ml) vinegar and 2 cups (400ml) water.]
  • 1/2 small Japanese Radish (Daikon)
  • 1/3 Carrot
  • 1/2 sheet Konjac
  • 3 dried Shiitake Mushrooms

    • (Submerge them in a bowl of water with the stem side down to reconstitute beforehand.)

  • 3 Taros (Satoimo)
  • Some Green Part of a Long Green Onion
  • 90g Additive-free Saga Miso
  • Some Shichimi Chili Pepper Powder
  • 5 cups (1000ml) Dashi Stock

    • (Many dashi stock powders are available in grocery stores. Combine the dashi stock powder and water according to the product’s cooking instructions.)

Cooking Procedures：

1
Cut the ingredients：
Cut the pork into bite-size pieces. Peel the burdock root and cut it into long thin pledges. Soak them into the vinegared water to prevent them from discoloring. Cut the Japanese radish and carrot into quarter moon pieces. Peel the taro and cut it into 7mm rounds. Place the rounds into a bowl. Salt-scrub them to remove the stickiness of the taro, and then rinse them well.
2
Parboil the konjac：
Tear the konjac into small pieces, and parboil them for 2 to 3 minutes to remove unwanted flavors. Cut the reconstituted shiitake mushrooms into quarter moon pieces.
3
Pour the dashi stock into a pot, and add the pork and ginger slices：
Then, bring it to a boil. Remove the foam from time to time, and add the vegetables (add stiffer ones first). Then, add half of the miso, and simmer them to make them absorb the flavor of the soup.
4
Add the final-touch miso when the ingredients become soft：
Add the rest of the miso to adjust the flavor when the ingredients become soft. Then, ladle the miso soup into a bowl and sprinkle the chopped green onion. Also sprinkle the shichimi chili peppers as you like. Now, enjoy this delicious miso soup!
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 Delicious Tonjiru (Miso Soup with Pork & Veggies) first appeared on 宮島醤油.]]> Asian-Style Rice Bowl Topped with Miso Flavored Meat https://www.miyajima-soy.co.jp/archives/en_recipe/434?utm_source=rss&utm_medium=rss&utm_campaign=434 Tue, 31 Jul 2018 07:55:30 +0000 https://www.miyajima-soy.co.jp/?post_type=en_recipe&p=20407 Asian-Style Rice Bowl Topped with Miso Flavored Meat Cooking time：15 minutes　Calories：410kcal Helpful One-Poin […]

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Asian-Style Rice Bowl Topped with Miso Flavored Meat

Cooking time：15 minutes　Calories：410kcal

Helpful One-Point Tip：

Stir-fry the pork quickly, and then add the combined miso seasoning to bring out the nice aroma.

Ingredients (2 Servings)：

>>Please see the instructions on measuring spoons and cups.
  • 200g Minced Pork
  • 1/2 Purple Onion
  • 2 Bell Peppers
  • 1 Red Bell Pepper
  • 1/2 tablespoon (7～8 ml) Vegetable Oil
  • 2 teaspoons Chopped Garlic Clove
  • Some Thinly Sliced Chili Pepper
  • 2 bowls (400～500g) Steamed Rice
    • [Combined Miso Seasoning]

  • 2 tablespoons (about 35g)Additive-free Raw Awase Miso
  • 1～2 teaspoons (3～6g) Sugar
  • 1 tablespoon (15ml) Sake

Cooking Procedures：

1
Prepare the ingredients：
Dice the purple onion, bell pepper and red bell pepper into 7mm cubes. Make the combined miso seasoning by combining the ingredients listed above.
2
Stir-fry the pork：
Heat the vegetable oil in a pan. Add the garlic and chili pepper. Stir-fry them quickly. Then, add the minced pork. Continue stir-flying.
3
Stir-fry the vegetables：
When the pork turns white, add the vegetables and stir-fry them quickly. Then, add the combined miso seasoning and distribute it evenly. Continue stir-frying for a while. You can also add coriander leaves, as you like, to the dish as a final touch.
4
Arrange the miso-flavored pork and vegetables on the rice：
Place the steamed rice onto a plate and top it with the miso-flavored pork and vegetables. (Optional: Garnish it with lemon slices, coriander leaves and red-leaf lettuce leaves.)
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 Asian-Style Rice Bowl Topped with Miso Flavored Meat first appeared on 宮島醤油.]]> Miso-Flavored Pork Roll with Veggies https://www.miyajima-soy.co.jp/archives/en_recipe/323?utm_source=rss&utm_medium=rss&utm_campaign=323 Tue, 31 Jul 2018 07:32:07 +0000 https://www.miyajima-soy.co.jp/?post_type=en_recipe&p=20401 Miso-Flavored Pork Roll with Veggies Cooking time：25 minutes 　Carories: 327kcal Helpful One-Point Tip： Grill t […]

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Miso-Flavored Pork Roll with Veggies

Cooking time：25 minutes 　Carories: 327kcal

Helpful One-Point Tip：

Grill the pork roll with the seal side downward.

Ingredients (2 Servings) ：

>>Please see the instructions on measuring spoons and cups.
  • 200g Thinly Sliced Pork
  • 1/2 Carrot
  • 1 small Burdock Root
  • Some Boston Lettuce Leaves
    • [Miso-Marinated Garlic]

  • 2～3 tablespoons(35～50g) Additive-Free Raw Awase Miso
  • 1 Garlic Clove
  • 2～3 teaspoons (20～25 g) Sugar
  • Sweet Sake and Sake, each 1 tablespoon (15ml)
  • 1 teaspoon Ground Sesame Seeds

Cooking Procedures：

1
Parboil the carrot and burdock：
Cut the carrot and burdock into 4 cm stripes, and boil them quickly. Then, place them onto a plate and let them sit to cool.
2
Prepare the miso-marinated garlic：
Microwave the garlic clove to soften it. Then, crush the garlic, and combine it gently with the miso, seasonings (sugar, sweet sake and sake) and ground sesame seeds.
3
Paste the miso mixture onto the pork. Roll the vegetables with it：
Spread the pork slices on the cutting board. Paste on the pork the miso mixture you prepared in the step 2 as shown in the photo.
Then, place the vegetables and roll them up.
4
Pan-fry the pork rolls deliciously to a beautiful brown：
Arrange the pork rolls on a pan with the seal side downward.
Heat the pan and pan-fry them. During cooking, roll them to grill them evenly. Then, cover the pan with a lid and cook them until the surface gets slightly burned After they are cooked, place them onto a plate and garnish with the lettuce leaves. If you like, wrap the pork rolls with the lettuce leaves, and enjoy them!
The Key Item in this recipe：

Additive-Free Raw Awase (Combined) Miso (This miso is made from locally-grown ingredients only.)

This miso has a gentle and flavorful taste. It goes great with fish dishes, vegetable dishes, stir-fried dishes, grilled dishes, hot pot dishes and of course, it is very good for cooking miso soup.
The post Miso-Flavored Pork Roll with Veggies 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.]]>