Soy Sauce | 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=6.9.4 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.]]> Homemade Braised Pork Cube https://www.miyajima-soy.co.jp/archives/en_recipe/38?utm_source=rss&utm_medium=rss&utm_campaign=38 Wed, 01 Aug 2018 00:54:18 +0000 https://www.miyajima-soy.co.jp/?post_type=en_recipe&p=20378 Homemade Braised Pork Cube Cooking time：60 minutes　 Calories: 575kcal Helpful One-Point Tip： Enhance the nice […]

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Homemade Braised Pork Cube

Cooking time：60 minutes　 Calories: 575kcal

Helpful One-Point Tip：

Enhance the nice aroma and deliciousness by using the soy sauce as a final touch. This technique, using soy sauce twice separately in a recipe, can be applied to other stewed dishes. Please try it out!

Ingredients (4 Servings)：

>>Please see the instructions on measuring spoons and cups.
  • 500g Pork Belly Chunk
  • 5 cups (1000ml) Water
  • Some Ginger Roots
  • Some Green Part of a Long Green Onion
  • 4～5 tablespoons (60～75ml) Sake
  • 4～5 tablespoons (about 40g) Sugar
  • 2 tablespoons (30ml) Bara Koikuchi Soy Sauce (for seasoning)
  • 1 bundle Spinach
  • 1 tablespoon (15ml) Bara Koikuchi Soy Sauce (for final touching)
  • Karashi Mustard (to taste)
  • Some Water-Dissolved Katakuri-Ko (Potato Starch)

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

Cooking Procedures：

1
Parboil the pork to remove excess fat：
Place the pork chunk into a pot, and pour 5 cups of water. Then add the ginger and the green part of a long green onion. Simmer the pork for about 30minutes. Turn off the burner and remove the pork from the pot. Cut the pork into proper-size pieces. Remove the foam from the surface of the broth (This broth will be used in the following step).
2
Boil the spinach：
Wash the stem end of the spinach thoroughly and boil it quickly. Soak the spinach into a bowl of water to cool it down. Squeeze the spinach to remove excess water. Then, cut it into 3cm pieces.
3
Stew the pork in the broth：
Add the sake, sugar and soy sauce into the broth you got in the step 1. Add the pork pieces into the broth, and simmer them for about 30 minutes.
4
Put the soy sauce on the stewed pork as the final touch：
After the meat becomes tender and has absorbed the broth, add the soy sauce to give a savory aroma to the dish. Then, turn off the burner and leave them for several minutes to make the pork absorb the broth more. Finally, add the dissolved starch to the broth to make it slightly sticky. Then, arrange the spinach and the pork onto a plate and pour the broth over it. Now, it’s ready! You can also add a small amount of Karashi mustard, as you like, to taste them.
The Key Item for this recipe：

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

Soy sauce is a must-have condiment for our everyday dishes. It has a nicely fragrant aroma that helps to reduce any unwanted smells of many ingredients. Soy sauce is also used as a secret flavor in many types of dishes as well as Japanese cuisine.
The post Homemade Braised Pork Cube 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.]]> 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.]]> 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 […]

The post Rice Bowl with Bamboo Shoot Stripes & Minced Chicken for a Spring Feast first appeared on 宮島醤油.]]>

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.]]> Rice Bowl with Soy Sauce-Seasoned Fresh Tuna https://www.miyajima-soy.co.jp/archives/en_recipe/201?utm_source=rss&utm_medium=rss&utm_campaign=201 Tue, 31 Jul 2018 05:55:13 +0000 https://www.miyajima-soy.co.jp/?post_type=en_recipe&p=20382 Rice Bowl with Soy Sauce-Seasoned Fresh Tuna Cooking time：20 minutes (excluding time to cool down the steamed […]

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Rice Bowl with Soy Sauce-Seasoned Fresh Tuna

Cooking time：20 minutes (excluding time to cool down the steamed rice)　 Calories: 556kcal

Helpful One-Point Tip：

Season the tuna with the soy sauce to reduce its soggy texture and enhance its nice flavor.

Ingredients (2 Servings)：

>>Please see the instructions on measuring spoons and cups.
  • 150g Fresh Tuna Fillet (sashimi grade)
    • [Seasoning Sauce for the Tuna]

  • 2 tablespoons (30ml) Saga Soy Sauce
  • Proper amount of Wasabi (Japanese Horseradish) (to taste)
    • [Sushi Rice (Vinegared rice)]

  • 500g Steamed Rice
  • 2 tablespoons (30ml) Vinegar
  • 1 tablespoon (15ml) Sugar
  • 2/3 teaspoon (about 4g) Salt
  • Some Shredded Nori Seaweed
  • Some Shiso Parsley Leaves
  • Some　Shiso Parsley Inflorescences (Hoziso) and White Radish Sprouts (Kaiware-Na) (if available)
  • Wasabi (Japanese Horseradish ) (to taste)

Cooking Procedures：

1
Slice the tuna：
Slice the tuna fillet into 2- to 3-mm wide- slices.
2
Season the tuna slices with the soy sauce：
（Arrange the tuna slices onto a plate and pour the soy sauce over them. Coat the slices with the soy sauce evenly. You can add some Japanese horseradish into the soy sauce to taste before pouring, if you like.
3
Prepare the sushi rice：
Blend the vinegar, salt and sugar thoroughly to make sushi vinegar. Place the freshly cooked rice into a container (Wooden sushi tub called “sushi-oke” is preferable). In this process, be careful about the hotness of the rice not to get burned. Then, pour the sushi vinegar over the rice and mix it well using a rice paddle in cutting motions. After mixing, cool it down using a paper-made fan called uchiwa.
4
Arrange the ingredients onto a bowl：
Place the sushi rice you prepared in the step 3 into a bowl. Sprinkle the chopped green onion and the shredded nori seaweed on the rice. Then, arrange the soy sauce-seasoned tuna slices over it. Finally, garnish it with the shiso parley leaves, shiso parsley inflorescence and white radish sprouts. Top the tune with a small amount of the Japanese horseradish, as you like, to taste.
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 Rice Bowl with Soy Sauce-Seasoned Fresh Tuna 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.]]>