100-199kcal | 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 04:35:44 +0000 ja hourly 1 https://wordpress.org/?v=6.9.4 Grilled Miso-Marinated Autumn Salmon https://www.miyajima-soy.co.jp/archives/en_recipe/205?utm_source=rss&utm_medium=rss&utm_campaign=205 Wed, 03 Oct 2018 02:45:33 +0000 https://www.miyajima-soy.co.jp/?post_type=en_recipe&p=21629 Grilled Miso-Marinated Autumn Salmon Cooking time：25 minutes, Calories： 136 kcal Helpful One-Point Tip： Remove […]

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Grilled Miso-Marinated Autumn Salmon

Cooking time：25 minutes, Calories： 136 kcal

Helpful One-Point Tip：

Remove unwanted smell from the salmon fillets by sprinkling salt before marinating them with the miso.

Ingredients (4 Servings)

>>Please see the instructions on measuring spoons and cups.
  • 4 fillets Fresh Salmon (Autumn Salmon)
  • Some Salt
  • 200g Additive-Free Saga Miso
  • 4 tablespoons (60ml) Sake
  • 3 tablespoons (45ml) Sweet Sake
  • 1 tablespoon (9g) Sugar
  • Some Boiled Ginkgo Nuts (optional)
  • Turnip Slices, cut into Chrysanthemum-Flower-Shape (optional)

Cooking Procedures

1
Sprinkle the salt on the salmon：
Sprinkle a small amount of salt on the salmon fillets, and leave them for a while.
2
Prepare miso-marinade bowl (misodoko)：
Add the sake, sweet sake and sugar to the miso in a bowl, and blend them thoroughly to prepare misodoko.
3
Marinate the salmon fillets in the misodoko：
Spread one third of the misodoko into a container, and place a sheet of gauze on it. Wipe out the excess water off the salmon fillets, and arrange them on the gauze. Then, place another sheet of gauze over the fillets, and spread the rest of the misodoko over (another sheets over) the fillets. Even the surface well, and then cover the misodoko with kitchen film. Store the container for a day in a fridge to season the fillets well with miso.
4
Grill the miso-marinated salmon：

Remove the salmon fillets from the misodoko. Grill both sides of them using your grill until the surface gets slightly burned. Then, cut them into bite-size pieces, and place them onto a plate. If you like, you can garnish the fillets with the turnip slices and boiled ginkgo nuts.
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 Grilled Miso-Marinated Autumn Salmon 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.]]> Sticky Rice Dumplings with Sweet Soy Sauce Glaze https://www.miyajima-soy.co.jp/archives/en_recipe/175?utm_source=rss&utm_medium=rss&utm_campaign=175 Tue, 31 Jul 2018 05:56:39 +0000 https://www.miyajima-soy.co.jp/?post_type=en_recipe&p=20373 Mitarashi Dango (Dango means sticky-rice-made dumplings) (Sticky Rice Dumplings with Sweet Soy Sauce Glaze ) C […]

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Mitarashi Dango (Dango means sticky-rice-made dumplings)
(Sticky Rice Dumplings with Sweet Soy Sauce Glaze )

Cooking time：40 minutes　Calories: 113 kcal (per one skewer)

Helpful One-Point Tip

Grill the skewered rice dumplings until they give off flavorful aroma. Then pour the sweet soy sauce glaze evenly over the dumplings and enjoy them!

Ingredients (for 10 Skewers)

>>Please see the instructions on measuring spoons and cups.

    [Sticky Rice Dumplings]

  • 60g Shiratama-ko (Glutinous Rice Flour)
  • 4～5 tablespoons (60～75ml) Water
  • 140g Dango-ko (Mixture of Glutinous Rice Flour and Non-Glutinous Rice Flour)
  • 120～130ml Hot Water

    • [Sweet Soy Sauce Glaze]

  • 1/2 cup (100ml) Water
  • 1/4 cup (50ml) Bara Koikuchi Soy Sauce
  • 70g Sugar
  • Katakuri-Ko (Potato Starch)

    • (Dissolve one part of the katakuri-ko in one to two parts of water.
    Use 2 tablespoons of this mixture in the following recipe.)

Cooking Procedures

1
Prepare the dough for the sticky rice dumplings：

Combine the shiratama-ko with 4 to 5 tablespoons (60～75ml) of water, and mix them well. Knead the dough until it becomes as soft as an earlobe. As for the dango-ko, combine it with 120～130ml of hot water (adding the hot water little by little to the dango-ko while kneading the dough). Knead the dough until it becomes as soft as an earlobe.
Then, combine the shiratama-ko dough and the dango-ko dough, and knead them well. (If the dough is slightly hard, adjust the consistency by adding some water.)

2
Steam the dough, and shape it into small balls：
Separate the dough into several pieces, and place them on a sheet of kitchen or parchment paper (Be sure to use a steam-resistant sheet). Place the dough pieces on the sheet into a steamer, and steam them for 10 to 15 minutes. Then, place all the dough in a bowl and knead them gently using a pestle. Divide the dough into small pieces (about 15g each) and shape them into small balls. (The diameter of each ball is around 2.5 cm.) Then, skewer the balls with bamboo sticks.
3
Prepare the sweet soy sauce glaze：
Add the water, soy sauce and sugar in a small pot, and bring the mixture to a boil. Then, add 2 tablespoons of the water-dissolved starch, and blend them gently.

4
Grill the rice dumplings.　Pour the sweet soy sauce glaze over：
Grill the skewered rice dumpling until the surface gets slightly burned. In this step, you may use the fish grill stove equipped in your gas stove or you may grill them using a wire mesh placed on a gas stove. Finally, pour the sweet say sauce glaze over the rice dumplings and enjoy them!
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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