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  Pork Cutlet and Egg on Rice

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  for the recipe.

  ×

  Pork Cutlet and Egg on Rice

  15mins807kcal
  Sodium 3.1g / Carbohydrates 95.3g

  Note: The calories, sodium and carbohydrates indicated are for one serving.

  

  Ingredients

  For 4 servings

  • 4 pork cutlets (ready-made)
  • 1 onion
  • 2 Japanese leeks
  • 4 eggs
  • 4 bowls rice
  • Sauce
    (4 tbsp of TAKARA HON-MIRIN, 250 ml of soup stock, and 4 tbsp of soy sauce)

  作り方

  • ①Cut the pork cutlets into bite-sized pieces.
  • ②Slice the onion into 5 mm thick half-moons.
  • ③Cut the Japanese leeks into thin diagonal slices.
  • ④Bring the sauce to a boil. Add ② to give it a quick boil.
  • ⑤Put 1/4 of ④ in a small shallow pan, and place 1/4 of ③ on top. Pour in one loosened-up egg to cook it soft-boiled.
  • ⑥Put some rice in a bowl, and put ① on the rice. Slide ⑤ onto the top. Make 3 more servings in the same way.
• 

  

  Japanese Fried Chicken

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  for the recipe.

  ×

  Japanese Fried Chicken

  35mins289kcal
  odium 1.6g / Carbohydrates 8.3g

  Note: The calories, sodium and carbohydrates indicated are for one serving.

  

  Key points in cooking

  The cooking effects of the cooking sake boosts the savor of the dish.
  Containing no salt, the cooking sake adds no extra saltiness, bringing out the natural flavor of the food.
  Also, it thoroughly neutralizes the odor of meat and helps it to become tender and juicy when cooked.

  Ingredients

  For 4 servings

  • 400g chicken thigh
  • Marinade
    (1 tbsp of TAKARA RYORI NO TAMENO SEISHU™, 2 tbsp of soy sauce, 5 cm of green onion roughly chopped, and a few slices of ginger)
  • As needed starch
  • As needed deep frying oil

  Directions

  • ①Cut the chicken into bite-sized pieces. Soak them in the marinade for a while.
  • ②Drain the chicken, and sprinkle the starch over it.
  • ③Dust excess starch off the chicken, and deep-fry it in oil heated at 180°C until golden brown.
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  Fluffy Japanese Omelet

  Watch in Japanese Watch in
  Simplified Chinese
• 

  Soft and Savory Japanese-style
  Stir-fried Noodles

  Watch in Japanese Watch in
  Simplified Chinese
• 

  

  Chicken and Fluffy Egg on Rice

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  for the recipe.

  ×

  Chicken and Fluffy Egg on Rice

  10mins772kcal
  Sodium 3.2g / Carbohydrates 96.1g

  Note: The calories, sodium and carbohydrates indicated are for one serving.

  

  Ingredients

  For 2 servings

  • 160g chicken thigh
  • 4 eggs
  • 1/2 onion
  • As needed rice
  • To taste mitsuba (Japanese honewort)
  • Seasonings
    (200 ml of soup stock, 4 tbsp of TAKARA HON-MIRIN, 2 tbsp of TAKARA RYORI NO TAMENO SEISHU™, and 4 tbsp of soy sauce)

  Directions

  • ①Cut the chicken into 2 cm squares.Thin-slice the onion. Cut the mitsuba into 2–3 cm lengths.Loosen up the eggs in groups of 2.
  • ②Put the seasonings in a pan, and bring them to a boil. Add the chicken, and then the onion, and simmer until translucent.
  • Simmer half of ② in another pan. Pour in two loosened-up eggs, and cover the pan with a lid. When the eggs are soft-boiled, garnish with mitsuba, and serve on rice.Similarly, finish the rest in the pan with the remaining eggs, and serve on rice.
• 

  

  Ginger Pork Sauté

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  for the recipe.

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  Ginger Pork Sauté

  15mins244kcal
  Sodium 1.0g / Carbohydrates 12.1g

  Note: The calories, sodium and carbohydrates indicated are for one serving.

  

  Key points in cooking

  Since this alcohol-based seasoning produces a pronounced flavor, no salt is needed to finish the dish with a delicious taste.
  This cooking sake controls the odor of pork.

  Ingredients

  For 2 servings

  • 140g Boston butt
  • 4 tsp TAKARA RYORI NO TAMENO SEISHU™
  • 2 tsp starch
  • 1 tsp oil
  • Seasonings
    (2 tsp of grated ginger, 2 tsp of soy sauce, and 4 tsp of TAKARA HON-MIRIN)
  • 2 sheets (100 g) cabbage
  • 1 lemon juice

  Directions

  • ①Sprinkle the Boston butt with TAKARA RYORI NO TAMENO SEISHU™, and let the pork sit for 3 minutes. Then, sprinkle the starch over it.
  • ②Combine the ginger, soy sauce and hon-mirin.
  • ③Put the oil in a frying pan, and turn the heat on. Fry ① until golden brown. Add the combined seasonings ②, and stir fry.
  • ④Do a quick boil of the sheets of cabbage, drain them, and cut them into 3 cm squares. Mix them with the lemon juice to garnish the pork with.
• 

  

  Nikujaga
  (Japanese Potato and Meat Stew)

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  for the recipe.

  ×

  Nikujaga
  (Japanese Potato and Meat Stew)

  30mins398kcal
  Sodium 2.2g / Carbohydrates 39.9g

  Note: The calories, sodium and carbohydrates indicated are for one serving.

  

  Key points in cooking

  After cutting the potatoes, soak them in water so that they can soak up the seasoning more easily.Before simmering, fry the ingredients in vegetable oil to retain their shape and lock in their flavor.

  Ingredients

  For 4 servings

  • 500g potatoes
  • 200g sliced beef
  • 1 onion
  • 1/2 cup green peas
  • 2 tbsp vegetable oil
  • 3 cups soup stock
  • easonings
    (3 tbsp of TAKARA HON-MIRIN, 3 tbsp of soy sauce, and 3 tbsp of sugar)

  Directions

  • ①Cut the potatoes into bite-sized pieces, and round off the corners. Soak them in water.
  • ② Cut the beef into 4 cm lengths.Cut the onion into wedges.
  • ③Boil the green peas.
  • ④Preheat the vegetable oil in a pan. Fry ① and ②, and add the soup stock. Cover with a drop-lid, and simmer over high heat. Skim off the scum occasionally.
  • ⑤When the vegetables in ④ turn translucent, add the seasonings. Simmer over medium heat. Shake the pan occasionally to flip the ingredients.
  • Add ③ to ⑤ to finish the dish. Arrange it in a bowl.
• 

  

  Braised Pork and Seasoned Soft-boiled Egg

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  for the recipe.

  ×

  Braised Pork and Seasoned Soft-boiled Egg

  120mins941kcal
  Sodium 1.8g / Carbohydrates 11.1g

  Note: The calories, sodium and carbohydrates indicated are for one serving.

  

  Key points in cooking

  One cup each of hon-mirin and cooking sake neutralizes the odor of pork and makes the braised pork juicy with a lot of flavor soaked in it.
  Also, use of hon-mirin and cooking sake reduces the time to braise the pork. With a pressure cooker, you can further shorten the time by half.

  Ingredients

  For 4 servings

  • 800g boneless pork belly
  • 1 thumb tip size ginger
  • 1 green part of Japanese leek
  • 1 cup TAKARA RYORI NO TAMENO SEISHU™
  • About 3 cups water
  • 1 cup TAKARA HON-MIRIN
  • 1/2 cup soy sauce
  • 1 white part of Japanese leek
  • 4 eggs

  Directions

  • ①Slice the ginger with the skin on. Remove the core of the white part of the Japanese leek, and cut the core-less leek into very thin strips. Loosen them in cold water, and then drain them.
  • ②Cut the pork into 8 equal parts. Put them in a preheated frying pan, and sear them until crisp on the surface.
    Put the pork, TAKARA RYORI NO TAMENO SEISHU™, water, ginger and green part of the Japanese leek in a pan, and turn the heat on. When they boil, skim off the scum and excess fat.Cover with a parchment paper drop-lid, and simmer on low heat for about an hour.
  • ③Take out the Japanese leek and ginger. With about 1 cup of the cooking liquid left in the pan, turn on the heat again. Add TAKARA HON-MIRIN and soy sauce. Cover with the parchment paper drop-lid, and simmer on low heat for about 30 minutes.
    Turn off the heat. To soak in even more flavor, let the dish cool in the pan.
  • ④Boil some water in a pan. Put the eggs in it, and boil them for 6 minutes. Quickly transfer the eggs into a cold water bath to cool, which will make them soft-boiled eggs.
    Peel the eggs. When the cooking liquid cools down, soak the eggs in the liquid and let them sit for about 30 minutes.
  • ⑤Cut the eggs into halves. Dish them up with the braised pork, and garnish with the strips of Japanese leek.
• 

  

  Simmered Yellowtail and Daikon Radish

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  for the recipe.

  ×

  Simmered Yellowtail and Daikon Radish

  50mins509kcal
  Sodium 2.2g / Carbohydrates 17.3g

  Note: The calories, sodium and carbohydrates indicated are for one serving.

  

  Key points in cooking

  The cooking sake controls the odor of yellowtail, while the sweetness and savor of hon-mirin gives the dish a deep rich flavor.
  To boil the Daikon radish more quickly and shorten the cooking time, cut it into thinner slices.

  Ingredients

  For 2 servings

  • 250g Daikon
  • 300g yellowtail (fillets)
  • 1 pinch salt
  • 1/2 cup water
  • 1/2 cup TAKARA RYORI NO TAMENO SEISHU™
  • 10 cm white part of Japanese leek
  • To taste stalk of Daikon
  • Seasonings
    (4 tbsp of TAKARA HON-MIRIN and 2 tbsp of soy sauce)

  Directions

  • ①Peel the Daikon, and cut it into 2.5 cm thick half-moons. Boil them hard.
  • ②Cut the yellowtail fillets into chunks. Sprinkle salt on them, and wipe off the moisture with a paper towel.
  • ③Put ②, the water, and TAKARA RYORI NO TAMENO SEISHU™ in a pan. Simmer on medium heat for 5–6 minutes. Skim off the scum occasionally.
  • ④Add ① to the pan. When the Daikon becomes tender, add the seasonings. Cover with a drop-lid, and simmer over medium heat.When the cooking liquid boils down to some extent, remove the drop-lid. Simmer while sprinkling the cooking liquid.
  • ⑤Remove the core of the white part of the Japanese leek, and cut the core-less leek into very thin strips. Loosen them in cold water, and drain them. Boil the stalk of Daikon, and cut it into 5 mm lengths.
  • ⑥Dish ④ up, and garnish with ⑤.
• 

  

  Elaborate Steamed Egg Custard

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  for the recipe.

  ×

  Elaborate Steamed Egg Custard

  40mins95kcal
  Sodium 1.3g / Carbohydrates 3.4g

  Note: The calories, sodium and carbohydrates indicated are for one serving.

  

  Key points in cooking

  Using hon-mirin to season the egg mixture adds depth of flavor to the whole dish, leading to a refined, mellow, rich taste.

  Ingredients

  For 4 servings

  • 60g bamboo shoots
  • 4 shrimps
  • 50g abductor muscle of surf clam
  • 2 tsp TAKARA RYORI NO TAMENO SEISHU™
  • 2 and 1/2 cups soup stock
  • Seasonings
    (1 tbsp of TAKARA HON-MIRIN, 1/2 tsp of light-colored soy sauce, and 1/2 tsp of salt)
  • 2 eggs
  • To taste young leaves of Japanese pepper

  Directions

  • ①Cut the bamboo shoots into thin rectangles. Peel the shrimps with the tails on, and devein the shrimps.
  • ②Sprinkle TAKARA RYORI NO TAMENO SEISHU™ on the shrimps in ① and the abductor muscle of the surf clam.
  • ③Combine the soup stock and the seasonings.
  • ④Loosen up the eggs, and mix the eggs with ③. Strain the mixture once.
  • ⑤Put ① and ② in bowls, and pour in the egg mixture from ④. Place the bowls in a steaming steamer. Wrap the lid of the steamer with a dish cloth, and cover the steamer with the lid askew. Steam for 1–2 minutes on high heat and then for 20–30 minutes on low heat. Garnish with the young leaves of Japanese pepper.
    The dish also tastes great when served cold.

TAKARA SHUZO Product Guide (in Japanese)