300-399kcal | 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=7.0.1 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 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.]]> 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.]]> 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.]]> 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 […]

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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.]]>