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Stewed diced pork(serves four)


  • Pork belly chunk: 500g

[Ingredients A]

[Ingredients B]

  • Broth: 800ml

  • Granulated sugar: 70g

  • Cooking sake(料理酒 what is it?): 5 tablespoons

  • Koikuchi soy sauce: 5 tablespoons

  • Thinly sliced ginger: 10g

  • Kombu(kelp)(昆布 what is it?): 10cm

[Ingredients C]

  • Boiled egg: 2

  • The white part of Japanese leek(what is it?)

What to do

  1. 1. Heat the frying pan to 200℃ and grill the pork belly chunk until the surface gets slightly burned.

  2. Cut the chunk into 4-5cm

  3. Pour water in a pot (more than 800ml), put [Ingredients A] into the pot, start boiling on medium heat, when it comes to a boil, reduce the heat to low heat, boil it for about 120 minutes until the pork gets softened. Keep skimming the scum off the top while the pork is being cooked.

  4. Remove the pork from the heat, and filter the water used for boiling as this is to be used for the broth afterward.

  5. Put [Ingredients B] into a pot along with the boiled pork, start boiling the water on high heat. When it comes to a boil, reduce the heat to low, and cook it for 30 minutes with a lid.

  6. After putting the pot off from the heat, put the peeled boiled eggs, and let things cool for more than an hour.

  7. After an hour, take the eggs from the pot. Reheat the pork and the broth on medium heat until the broth soup becomes thick.

  8. Remove the core from the white part of the Japanese leek. Cut the remaining part of the leek into thin strips.

  9. Cut the eggs in half.

  10. Transfer the broth soup and the pork onto a plate, garnish the plate with the leek strips and eggs.

*For the images of the process and serving, please visit the original website: https://tg-uchi.jp/topics/4007


Steamed savory egg custard(serves four)

[Ingredients A]:

  • 2 large eggs

  • 4 prawns(車エビ)

  • 40g chicken breast strip

  • Salt to taste

  • Cooking sake to taste(料理酒 what is it?)

  • 2 small shiitake mushrooms(しいたけ or 椎茸)

  • 4 boiled ginkgo(銀杏 or gin’nan in Japanese) - can be skipped

[Ingredients B]:

  • 400ml soup stock made from dried tuna flakes(how-to-make video)

  • 1/4 teaspoon salt

  • 1 teaspoon Shiro soy sauce

  • 1 teaspoon cooking sake(料理酒 what is it?)

What to do:


  1. Peel and devein prawns

  2. Cut the chicken strip into thin pieces

  3. Soak the prawns and chicken strips in salt and cooking sake

  4. Remove the stalk from the shitake mushrooms, and cut them into thin pieces

  5. Distribute the above to 4-200ml cups


  1. Put ingredients B into a pot and warm it up to the finger temperature


  1. Stir the eggs slowly. Try not to beat them to make a foam.

  2. Pour 6. slowly into the eggs, and then filter the mixture


  1. Pour [Step3] into the cups with the prawns and chicken, then cover the cups with aluminium foil

  2. Put the cups in a pot

  3. Pour water into the pot and boil it on medium heat until it comes to a boil

  4. Once it comes to a boil, reduce the heat to low, then let it cook for another 10 minutes