RECIPES

Through these simple recipes below you will be able to make delicious Japanese dishes those are so authentic and rich in flavor.
People will believe they are direct from Japan.

Traditional Miso Soup with Tofu and Wakame
傳統的豆腐和海帶芽的味噌湯

 [Serves 4]

  • 2-3 tablespoons of Barley miso,
  • 600cc of Dashi (soup stock),
  • 120ｇ soft Tofu, drained and cut into 1/2 inch cubes,
  • 1 tablespoon dried Wakame (seaweed),
  • 40g sliced Negi (spring onions).
  1. Warm 600cc of Dashi stock with Tofu and Wakame (seaweed) in a pot and bring to a simmer for about 1 minute.
  2. Add Negi (spring onion) and simmer for another 30 seconds.
  3. Lower the heat and add miso using a slotted ladle while stirring with a spoon to dissolve it.
  4. Pour into a serving bowl and serve warm.

（4人份）

  • 2-3 大匙味噌。
  • 600cc湯底（昆布、小魚干）
  • 120g 豆腐
  • 1大匙乾燥海帶芽
  • 適量葱
  1. 湯底煮好後在放入豆腐和海帶芽在鍋裡煮約1分鐘。
  2. 放入蔥再煮30秒。
  3. 降小火，用勺子慢慢地攪拌溶解加入味噌。
  4. 倒入碗裡請趁熱吃。
    ※湯底是煮味噌湯不可缺的要素。典型的湯底是由昆布和鰹魚薄片或小魚乾製成，的湯底作法即為不同，雖然現在許多家庭都使用簡單的速溶粉湯底。

Basic Miso Soup with Dashi Pack (YouTube)

 

MISO Marinade

  • 2 parts Kanena Sake-Mirin.
  • 1 part Kanena Barley Miso.
  • Please add Sesame seeds to suit the palate.

Marinade the above ingredients into your favorite meat (fish, chicken, pork or beef)
for 15 to 30 minutes,
trim the excess sauce,
and grill or stir fry on a medium heat, mix until browned.
Cover the pan…lower the heat
and let the smooth subtle flavors from the sauces steam and slowly work themselves through the ingredients as you are continually adding small portion of the excess sauce.
Cook to your liking and serve on a steaming bed of fresh white rice…enjoyTERIYAKI Marinade

Grilled Salmon in Foil with Miso (YouTube)

 

Salmon Chan-Chan Yaki (YouTube)

 

Sauteed Eggplant & Pork with Miso (YouTube)

 

TERIYAKI Marinade

  • 2 parts Kanena Sake-Mirin
  • 1 part Kanena Soy Sauce

Yellowtail Fish cooked with Teriyaki Sauce (YouTube)

 

PORK Ginger

  • 2 parts Kanena Sake-Miri.
  • 1 part Kanena Soy Sauce.
  • Grated or crushed ginger.
  • Add sliced onion to suit the palate.

Grilled Salmon in foil with Yuzu Ponzu

Grilled Salmon in Foil with Yuzu Ponzu (YouTube)

  

Noodle Soup (Soba / Udon)

Japanese soup base used in Soba and Udon noodle dishes, made from Sweet Soy Sauce, Cooking Sake, Mirin, Konbu (kelp)and Katsuobushi (dried bonito flakes).
It is poured over hot boiled noodles to make noodle soup,
Also used to make dipping soup for chilled noodles.
This is made as 3 times concentrated, so dilute with water before using,
e.g. 2 parts of water for 1 part of Kanena Noodle Soup.

Udon / Soba (hot noodle soup)

  • 1 part Kanena Noodle Soup,
  • 3 parts of Water.

Zaru Soba (cold dipping soup)

  • 1 part Kanena Noodle Soup,
  • 2 parts of Water.

Oyako-don (Chicken and Egg Bowl)

Oyako-don for 2 servings

  • 50 ml Kanena Noodle Soup
  • 150 ml Water
  • 250 g boneless skinless chicken thighs
  • slice diagonally and cut into 1.5” (4cm) pieces
  • 1/2 Onion, slice thinly
  • 2 Large eggs, beat in a small bowl
  • 2 bowls of steamed rice

Pour Kanena Noodle Soup and water into a frying pan, turn on to medium heat and bring to a boil. Add onion and chicken. Once boiling, lower the heat to medium-low.
Cover and cook for about 5 minutes until chicken is no longer pink. Slowly and evenly drizzle the beaten egg over the chicken and onion. Cook covered on medium-low heat until the egg is done to your liking. Pour the chicken and egg on top of steamed rice and drizzle the desired amount of remaining sauce.
Add chopped mitsuba (or green onion) sprinkle Shichimi Togarashi (Japanese chili powder) if you like…Enjoy!

Sweet Vinegar for Sushi Rice

A seasoned vinegar, which is sweeter, milder, and less acidic than western vinegar.
It is an essential ingredient in Sushi rice and Sunomono salad.
Also, often used in Japanese dishes that include raw fish, seafood and meat.
It is quite convenient condiment to have in your refrigerator at home.

  • 360 g short grain rice (720g of cooked rice)
  • 60 ml Kanena Sweet Vinegar

Cook rice with a little less water to make it on the firm side, place konbu on top will give nice aroma.

When cooked, spread out to a large bowl, pour the vinegar over and slice them with a paddle to cool down.

Sweet Vinegar Stir-Fry with Chicken

  • 1 part Kanena Sweet Vinegar
  • 2 parts Kanena Sake-Mirin
  • 1 part Kanena Sweet Soy Sauce

Sweet Vinegar Miso Dressing

  • 2 Tbsp Kanena Barley Miso
  • 2 Tbsp Kanena Sweet Vinegar
  • 1 Tbsp Sesame oil
  • 1 Tbsp White sesame seed, roasted