400-499kcal | 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=7.0.1 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.]]> 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.]]> 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.]]> 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.]]>