<20 minutes – 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=6.9.4 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.]]> Flavorful Autumn Salmon Coated with Breadcrumbs & Sea Lettuce https://www.miyajima-soy.co.jp/archives/en_recipe/415?utm_source=rss&utm_medium=rss&utm_campaign=415 Tue, 02 Oct 2018 05:11:19 +0000 https://www.miyajima-soy.co.jp/?post_type=en_recipe&p=21613 Flavorful Autumn Salmon Coated with Breadcrumbs & Sea Lettuce Cooking time：15 minutes, Calories： 216 kcal […]

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Flavorful Autumn Salmon Coated with Breadcrumbs & Sea Lettuce

Cooking time：15 minutes, Calories： 216 kcal

Helpful One-Point Tip：

Olive oil works to make the bread crumbs and salmon crispy. Pour adequate amount of olive oil over the fillets before roasting the salmon.

Ingredients (2 Servings)

>>Please see the instructions on measuring spoons and cups.
  • 2 fillets Salmon
  • Some Amount of White Wine and Olive Oil each (For using before coating the fillets with breadcrumbs)
  • 2 tablespoons Breadcrumbs
  • 1 tablespoon Colorful & Fragrant Spice with Soy Sauce Flavored Sea Lettuce
  • 2 teaspoons (10ml) Olive Oil (For using after coating the fillets with bread crumbs)
  • 2 King Oyster Mushrooms
  • Some lemons and Italian parsley leaves

Cooking Procedures

1
Prepare the ingredients：
Remove the excess water from the salmon using a kitchen paper.　Then, drizzle the white wine and olive oil over the salmon. Cut the king oyster mushrooms into bite size pieces.
2
Combine Colorful & Fragrant Spice with Soy Sauce Flavored Sea Lettuce and the breadcrumbs：
Add the breadcrumb into a bowl and sprinkle 1 tablespoon of Colorful & Fragrant Spice with Soy Sauce Flavored Sea Lettuce to give a fragrant aroma. Toss it well to mix.
3
Sprinkle the breadcrumbs over and roast：
Place the fillets on a sheet of aluminum foil or a heat-resistant plate. Sprinkle the breadcrumbs & the spice over the fillets and drizzle the olive oil.
Then, roast the fillets using a toaster oven for 7 to 8 minutes until the surface turns to golden brown.
4
Arrange the fillets onto the plate：
Arrange the fillets onto the plate and garnish them with the Italian parsley leaves and lemon wedges.
The Key Item in this recipe：

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 Flavorful Autumn Salmon Coated with Breadcrumbs & Sea Lettuce 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.]]> 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.]]> 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.]]> 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.
The post Stir-Fried Noodles with Autumn Veggies Dressed with Thick Starchy Sauce first appeared on 宮島醤油.]]> Yuan-Style Grilled Chicken (Grilled Chicken Using Yuan-Sauce) https://www.miyajima-soy.co.jp/archives/en_recipe/yuan-style-grilled-chicken-grilled-chicken-using-yuan-sauce-a-soy-sauce-based-seasoning-flavored-with-citrus-fruits?utm_source=rss&utm_medium=rss&utm_campaign=yuan-style-grilled-chicken-grilled-chicken-using-yuan-sauce-a-soy-sauce-based-seasoning-flavored-with-citrus-fruits Tue, 31 Jul 2018 05:54:06 +0000 https://www.miyajima-soy.co.jp/?post_type=en_recipe&p=20384 Yuan-Style Grilled Chicken (Grilled Chicken Using Yuan-Sauce, a Soy-Sauce-Based Seasoning Flavored With Citrus […]

The post Yuan-Style Grilled Chicken (Grilled Chicken Using Yuan-Sauce) first appeared on 宮島醤油.]]>

Yuan-Style Grilled Chicken (Grilled Chicken Using Yuan-Sauce, a Soy-Sauce-Based Seasoning Flavored With Citrus Fruits)

Cooking Time：15 minutes (excluding time for soaking the chicken)　　　Calories：316kcal

Helpful One-Point Tip：

Glaze the chicken with the Yuan-sauce while grilling the chicken to make the surface golden-brown & shiny.

Ingredients (4 servings)：

>>Please see the instructions on measuring spoons and cups.
  • 2 pieces Chicken Thigh
    • [Yuan-Sauce (Yuan-Dare)]

  • 1 Yuzu Citrus Fruit
  • Saga soy sauce, Sake, Sweet sake, each 4 tablespoons (60ml)
  • 4 tablespoons (about 35g) Sugar
  • 4 Fresh Shiitake Mushrooms
  • 8 Shishito Peppers

Cooking Procedures：

1
Prepare the Yuan-sauce (Yuan-dare)：
Blend the soy sauce, sake, sweet sake and sugar in a bowl. Slice the yuzu citrus into several slices and remove the seeds. Then, put the slices into the blended sauce.
2
Prepare the chicken：
Pierce the chicken thigh several times with a fork on a cutting board to make it absorb the sauce very well.
3
Soak the chicken in the Yuan-sauce：
Pour the Yuan-sauce along with the yuzu citrus slices over the chicken. Leave it for 2 to 3 hours.
4
Grill the chicken on a wire mesh：
Remove the excess liquid from the chicken, and grill the chicken using a wire mesh placed on a gas stove. After the surface gets slightly burned, brush the Yuan-sauce on the chicken. Grill the both sides well while brushing the sauce. Then, place the chicken on the cutting board and cut it into several pieces. Arrange them onto a plate. As for the fresh shiitake mushrooms and shishito peppers, sprinkle on a pinch of salt and grill them until they get slightly burned. Garnish the chicken with these vegetables.
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 Yuan-Style Grilled Chicken (Grilled Chicken Using Yuan-Sauce) first appeared on 宮島醤油.]]>