30-59 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 05:44:51 +0000 ja hourly 1 https://wordpress.org/?v=7.0 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.]]> 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.]]> 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.]]> Japanese Radish & Squid Simmered in Rich Sauce https://www.miyajima-soy.co.jp/archives/en_recipe/232?utm_source=rss&utm_medium=rss&utm_campaign=232 Tue, 31 Jul 2018 06:34:05 +0000 https://www.miyajima-soy.co.jp/?post_type=en_recipe&p=20393 Japanese Radish & Squid Simmered in Rich Sauce Cooking time：30 minutes　 Calories：143kcal Helpful One-Poin […]

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Japanese Radish & Squid Simmered in Rich Sauce

Cooking time：30 minutes　 Calories：143kcal

Helpful One-Point Tip：

Simmer the squid first to season the simmering soup with its flavor. Then, simmer the Japanese radish in this soup.

Ingredients (4 Servings)：

>>Please see the instructions on measuring spoons and cups.
  • 2 heads Squid
  • 1/3 Japanese Radish (Daikon)
  • 3 tablespoons (45ml) Sake
  • 1/2 cups (100ml) Miyajima Tsuyu Soup Base (bonito flavor)
  • 2 cups (400ml) Water
  • 1 piece Ginger Root
  • 8 pods Green Beans

Cooking Procedures：

1
Cut the ingredients：
Remove the inners from the squid, and wash its flesh and tentacles thoroughly. Slice the flesh into 1.5cm-long rings. Cut the tentacles into 2 or 3 pieces. Cut the Japanese radish into bite-sizes and parboil them using the rice-water (the remaining water you obtained after washing rice grains). If such water is not available, substitute normal water for boiling the radish pieces.
2
Simmer the squid in a pot with the tsuyu soup base：
Pour the tsuyu soup base and 2 cups of water into a pot and then bring it to a boil. Then, add the squid slices and ginger, and simmer them briefly. Remove the squid slices and set them aside. Then, add the Japanese radish pieces in the same pot and simmer them for about 20 minutes on middle heat until they absorb the soup well.
3
Simmer the squid again in the pot：
When the Japanese radish becomes soft, put the squid pieces again into the pot and simmer them together for a while. After they are well cooked, arrange them onto a plate. As for the green beans, boil them and then slice them into bite-sized pieces. Place them on the squid and Japanese radish.
The Key Item in this recipe：

Miyajima Tsuyu Soup Base, Double-Concentrated (Bonito-Flavored)

This is one of Miyajima Brand Tsuyu Soups, which is featured with its distinctive flavorful bonito flavor. You can use this soup not only for making soup base for stewed dishes and noodle dishes, but also for making combined seasonings which add a final touch to any dish.
The post Japanese Radish & Squid Simmered in Rich Sauce first appeared on 宮島醤油.]]> Chicken Wing Sticks and Eggs Simmered in Soy Sauce https://www.miyajima-soy.co.jp/archives/en_recipe/272?utm_source=rss&utm_medium=rss&utm_campaign=272 Tue, 31 Jul 2018 06:10:20 +0000 https://www.miyajima-soy.co.jp/?post_type=en_recipe&p=20388 Chicken Wing Sticks and Eggs Simmered in Soy Sauce Cooking time：40 minutes　Calories: 409kcal Helpful One-Point […]

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Chicken Wing Sticks and Eggs Simmered in Soy Sauce

Cooking time：40 minutes　Calories: 409kcal

Helpful One-Point Tip：

Cook the chicken until browned in a pan. Then add the seasoning and simmer it.

Ingredients (2 Servings)：

>>Please see the instructions on measuring spoons and cups.
  • 6 Chicken Wing Sticks
  • A little amount of Saga Soy Sauce
  • 1 teaspoon (5ml) Vegetable Oil
  • 2 Boiled Eggs
  • 1 head Bok-Choy
  • 1 small Garlic Clove
  • Some Water
    • [Cooking Sauce]

  • Saga Soy Sauce, Sweet Sake, Sake, each 2 tablespoons (30ml)
  • 1 tablespoon (about 9g) Sugar

Cooking Procedures：

1
Season the chicken and boil the eggs and bok-choy：
Pour the soy sauce on the chicken to season it beforehand. Boil the bok-choy in a pot and then cut it into bite-sized pieces. Cook the boiled eggs and peel them. To make the cooking sauce you will use in the step 3, blend the Saga Soy Sauce, sweet sake and sake in a bowl. Then, add the sugar to the mixture and dissolve it thoroughly.
2
Cook the chicken：
Put some vegetable oil on a pan and heat it. Add the chicken and cook it until the surface gets slightly burned.
3
Pour the cooking sauce and water into the pan and simmer the ingredients：
Add the cooking sauce, water, boiled eggs and garlic clove slices into the pan. Bring it to a boil and then simmer the ingredients for 20 to 30 minutes on low heat. Remove the foam from time to time.
4
Arrange the ingredients onto a plate：
Arrange the cooked chicken, eggs and bok-choy onto a plate. (Cut the eggs in half before arranging)
The Key Item in this recipe：

SAGA Soy Sauce

Saga Soy Sauce is featured with its deep, profound color and comfortable fragrance. This soy sauce goes well with stewed dishes, grilled dishes and soy sauce marinated dishes. You can also bring out excellent flavor from various dishes just by pouring proper amount of this soy sauce on dishes.
The post Chicken Wing Sticks and Eggs Simmered in Soy Sauce 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.
The post Sticky Rice Dumplings with Sweet Soy Sauce Glaze first appeared on 宮島醤油.]]> Rice Bowl with Bamboo Shoot Stripes & Minced Chicken for a Spring Feast https://www.miyajima-soy.co.jp/archives/en_recipe/285?utm_source=rss&utm_medium=rss&utm_campaign=285 Tue, 31 Jul 2018 05:55:31 +0000 https://www.miyajima-soy.co.jp/?post_type=en_recipe&p=20379 Rice Bowl with Bamboo Shoot Stripes & Minced Chicken for a Spring Feast Cooking time：30 minutes　 Calories […]

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Rice Bowl with Bamboo Shoot Stripes & Minced Chicken for a Spring Feast

Cooking time：30 minutes　 Calories: 366kcal

Helpful One-Point Tip：

Add the seasoning to the minced chicken, and stir-fry on medium heat like roasting them.

Ingredients (2 to 3 Servings)：

>>Please see the instructions on measuring spoons and cups.
  • 150g Minced Chicken
  • 1 small（about 100g）Bamboo Shoot
    • [Thin Egg Sheet (Thin Omelet)]

  • 2 Eggs
  • Some Sugar and Salt
  • 1 teaspoon Water-Dissolved Katakuri-Ko (Potato Starch)

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

  • Some Vegetable Oil
  • 1 tablespoon (9g) Sugar
  • 2+1/2 tablespoons (37.5ml) Bara Koikuchi Soy Sauce
  • 1～2 tablespoons (about 25ml) Sweet Sake
  • 1/3 cup (about 40g) Green Peas
  • 2～3 bowls (300～450g) Steamed Rice
  • 2～3 Cherry Blossom Flowers (if available)

Cooking Procedures：

1
Cut the ingredients：
Slice the bamboo into small stripes. Cook the green peas in a small amount of boiling water until softened.
2
Cook a thin omelet：
Beat the eggs in a bowl. Add the sugar, salt and 1 teaspoon of the water-dissolved starch. Blend them thoroughly. Coat the pan thinly with the vegetable oil, and pour the egg mixture into the pan. Spread the egg mixture evenly. When the surface firms up, flip it over and continue cooking. Then, place the egg sheet onto a plate. Cook several egg sheets likewise. After you cook all egg sheets, leave them to cool down. Then, cut them into thin stripes.
3
Cook the minced chicken and bamboo shoots：
Heat the vegetable oil in a small pan, and add the bamboo shoot stripes and minced chicken. Loosen the minced chicken well. Stir-fry them until the chicken turns white. Then, season them with the sugar, soy sauce and sweet sake, and continue cooking until the sauce is cooked down.
4
Arrangement of the rice bowl with the cooled ingredients：
Place the steamed rice into a proper bowl, and top the ingredients you cooked in the steps above on the top of the rice. Finally, garnish it with cherry blossom flowers (if available).
The Key Item in this recipe：

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

Bara Koikuchi Soy Sauce is highly recommended for cooking your everyday side-dishes. Its perfect rich taste and nice fragrance definitely compliments your dish.
The post Rice Bowl with Bamboo Shoot Stripes & Minced Chicken for a Spring Feast first appeared on 宮島醤油.]]>