[Go Grocery Shopping] Soy sauce recipes
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Stewed diced pork(serves four)
Ingredients:
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Pork belly chunk: 500g
[Ingredients A]
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The green part of Japanese leek(what is Japanese leek?)
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Ginger skin
[Ingredients B]
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Broth: 800ml
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Granulated sugar: 70g
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Cooking sake(料理酒 what is it?): 5 tablespoons
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Koikuchi soy sauce: 5 tablespoons
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Thinly sliced ginger: 10g
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Kombu(kelp)(昆布 what is it?): 10cm
[Ingredients C]
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Boiled egg: 2
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The white part of Japanese leek(what is it?)
What to do
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1. Heat the frying pan to 200℃ and grill the pork belly chunk until the surface gets slightly burned.
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Cut the chunk into 4-5cm
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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.
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Remove the pork from the heat, and filter the water used for boiling as this is to be used for the broth afterward.
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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.
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After putting the pot off from the heat, put the peeled boiled eggs, and let things cool for more than an hour.
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After an hour, take the eggs from the pot. Reheat the pork and the broth on medium heat until the broth soup becomes thick.
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Remove the core from the white part of the Japanese leek. Cut the remaining part of the leek into thin strips.
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Cut the eggs in half.
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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]:
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2 large eggs
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4 prawns(車エビ)
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40g chicken breast strip
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Salt to taste
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Cooking sake to taste(料理酒 what is it?)
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2 small shiitake mushrooms(しいたけ or 椎茸)
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4 boiled ginkgo(銀杏 or gin’nan in Japanese) - can be skipped
[Ingredients B]:
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400ml soup stock made from dried tuna flakes(how-to-make video)
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1/4 teaspoon salt
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1 teaspoon Shiro soy sauce
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1 teaspoon cooking sake(料理酒 what is it?)
What to do:
[Step1]
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Peel and devein prawns
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Cut the chicken strip into thin pieces
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Soak the prawns and chicken strips in salt and cooking sake
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Remove the stalk from the shitake mushrooms, and cut them into thin pieces
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Distribute the above to 4-200ml cups
[Step2]
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Put ingredients B into a pot and warm it up to the finger temperature
[Step3]
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Stir the eggs slowly. Try not to beat them to make a foam.
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Pour 6. slowly into the eggs, and then filter the mixture
[Step4]
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Pour [Step3] into the cups with the prawns and chicken, then cover the cups with aluminium foil
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Put the cups in a pot
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Pour water into the pot and boil it on medium heat until it comes to a boil
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Once it comes to a boil, reduce the heat to low, then let it cook for another 10 minutes