>600kcal | 宮島醤油 https://www.miyajima-soy.co.jp 創業明治15年・佐賀県唐津市 Fri, 03 Aug 2018 01:16:26 +0000 ja hourly 1 https://wordpress.org/?v=7.0.1 Green Tea-Flavored Buckwheat Noodles (Cha Soba) Cooked in a Pan https://www.miyajima-soy.co.jp/archives/en_recipe/270?utm_source=rss&utm_medium=rss&utm_campaign=270 Tue, 31 Jul 2018 06:24:36 +0000 https://www.miyajima-soy.co.jp/?post_type=en_recipe&p=20391 Green Tea-Flavored Buckwheat Noodles (Cha Soba) Cooked in a Pan Cooking time：20 minutes 　Calories: 633kcal Hel […]

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Green Tea-Flavored Buckwheat Noodles (Cha Soba) Cooked in a Pan

Cooking time：20 minutes 　Calories: 633kcal

Helpful One-Point Tip：

Season the meat well with this tsuyu soup, and then stir-fry.

Ingredients (2 Servings)：

>>Please see the instructions on measuring spoons and cups.
  • 2 bunches(/packages) (450～500g) Green-Tea-Flavored Buckwheat Noodles (pre-boiled Cha Soba) or　2 bunches (/packages) (about 200g) Green-Tea-Flavored Buckwheat Noodles (dried Cha Soba) ：

    • You can easily prepare the pre-boiled noodles just by boiling the dried noodles in a pot of boiling water. Please see the product’s instructions for cooking details.
    We use pre-boiled noodles in this recipe.

  • 150g Thin Pieces of Beef
  • Some Vegetable Oil
  • 1～2 tablespoons (15～30ml) Miyajima Tsuyu Soup Base (Bonito- Flavored) …for seasoning the beef
  • 2 Eggs
  • Some Long Green Onions
  • Some Miyajima Tsuyu Soup Base (Bonito Flavor)…for dipping sauce
  • Some Shredded Nori Seaweed and Beni Shoga (Pickled Ginger Roots) (to taste)

Cooking Procedures：

1
Season and stir-fly the beef：
Slice the beef into bite-sizes. Pour the vegetable oil into a pan and heat the pan. Then, place the meat into the pan and stir-fry they until the surface turns brown.. Pour over the Miyajima Tsuyu Soup Base and continue stir-frying. Then, place the meat onto a plate.
2
Cook the thin omelet：
Beat the egg in a bowl. Pour the vegetable oil onto a pan and distribute it evenly. Heat the pan and distribute the beaten egg thinly over the pan. After the surface becomes dry, flip it over and continue frying for a short period. Then, place the thin omelet onto a plate. Likewise, make several sheets of thin omelet with the rest of the beaten egg. Leave the thin omelet sheets for a minute to cool it down. Then, slice them into thin strips. In addition, chop the long green onions.
3
Dilute the tsuyu soup base with water.
Blend one part of the Miyajima Tsuyu Soup Base, Double- Concentrated (Bonito-Flavored) with one part of water to make the dipping sauce.
4
Stir-fry the noodles and top them with the ingredients：
Pour the vegetable oil in a pan, and stir-fry the green tea-flavored buckwheat noodles. After they are cooked, turn off the burner and top the noodles with the ingredients you cooked in the previous steps. Then, garnish them with the shredded nori seaweed and beni shoga. Enjoy the dish with the dipping sauce.　(You can enjoy this dish just from the pan as shown in this photo, but be careful not to get burned.)
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. This tsuyu soup makes the flavor of every dish you make. How about using this Tsuyu Soup Base to create your own new dishes for and during summer vacation?
The post Green Tea-Flavored Buckwheat Noodles (Cha Soba) Cooked in a Pan 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.
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