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4902106647614

DR-2119 MIZKAN OIGATSUO TSUYU

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Code  DR-2119
Weight  500ML


BAR CODE: 4902106647614
PACKING: 12X1




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Recipe - DR-2119 MIZKAN OIGATSUO TSUYU
 
NABEYAKI UDON (SIMMERED UDON)
 
INGREDIENTS (1 SERVING):

CHICKEN 25GM (CUT INTO BITE SIZED)
SHIITAKE MUSHROOM 1PC (CUT INTO HALVES)
ENOKI MUSHROOMS ¼ BUNCHES (CUT INTO SMALL BRANCHES)
GREEN ONION SUITABLE AMOUNT (DIAGONALLY CUT)
KAMABOKO (BOILED FISH PASTE) (KAM-006 / KAM-007 / SAS-002) 2 SLICES (CUT INTO THINLY SLICE)
UDON NOODLES 1 PORTION (PRE-BOILED)
MIZKAN TSUYU (DR-2119) 75ML
WATER 1-1/2 CUPS
EGG 1PC

1. ADD DR-2119 INTO A POT. PLACE FOLLOWING INGREDIENTS INTO THE SOUP:
-UDON NOODLES, CHICKEN, SHIITAKE MUSHROOM, ENOKI MUSHROOMS, GREEN ONION, KAMABOKO.
PUT THE LID ON AND SIMMER IT.

2. ONCE INGREDIENTS HAVE BEEN BOILED, CRACK THE EGG IN THE CENTER, AND PUT LID ON AGAIN. SIMMER UNTIL THE EGG BECOMES SOFT-BOILED.
 
 
 
DUMPLING SOUP
 
INGREDIENTS (4 SERVINGS):

DUMPLING FOR SOUP 30PCS
GREEN ONION (MINCED) 2/3 STALK
MIZKAN TSUYU 4 TABLE SPOONS
LAYU (CHINESE CHILLI OIL) SUITABLE AMOUNT

1. PUT DR-2119 AND WATER TOGATHER AND SIMMER THE SOUP. ADD DUMPLINGS INTO SOUP.
2. ADD MINCED GREEN ONION INTO NO. 1
3. SERVE NO.2 IN A BOWL AND SPRINKLE LAYU OVER IT.
 
 
 
ODEN (JAPANESE HOTPOT)
 
INGREDIENTS (4 SERVINGS):

DAIKON (JAPANESE WHITE RADISH) 1/3 PC
POTATOES 4PCS
BOILED EGGS 4PCS
KONJAC 1PC
FRIED TOFU, CHIKUWA, FISH BALL, ROLLED KELP SUITABLE AMOUNT
MIZKAN TSUYU (DR-2119) 1-1/2 CUPS
WATER 7-1/2 CUPS
KARASHI (JAPANESE HOT MUSTARD) SUITABLE AMOUNT

1. CUT DAIKON IN 2CM ROUD SLICES, PEEL POTATO SKINS, & PRE-BOIL EACH OF THEM.
2. PUT DR-2119 & WATER INTO A POT & SIMMER THE SOUP. ADD INGREDIENTS THAT ARE HARD TO BOIL QUICKLY TO TO THE POT FIRST. SERVE ODEN WITH KARASHI, AS DESIRED.
 
 
 
LIGHTLY FLAVORED STIR-FRIED BEEF
 
INGREDIENTS (4 SERVINGS):

BEEF 200GM (CUT INTO BITE-SIZE)
ONION 1PC
CARROT 1/3 PC
GREEN PEPPERS 4 PCS
MIZKAN TSUYU (DR-2119) 5 TABLESPOONS
BLACK PEPPER SUITABLE AMOUNT
SESAME OIL SUITABLE AMOUNT


1. CUT ONION INTO 5MM THICK CRESCENT STICKS, & THINLY SLICE THE GREEN PEPPERS & CARROT.
2. HEAT THE SESAME OIL IN A SKILLET, FRY THE BEEF, & SPRINKLE THE BLACK PEPPER ON IT.
3. ADD NO. 1 INTO THE SKILLET, ADD DR-2119 AFTER THE INGREDIENTS HAVE BEEN DONE, & SAUTE THEM TOGETHER.
 
 
 
SIMMERED CHICKEN WITH VINEGAR
 
INGREDIENTS (4 SERVINGS):

CHICKEN 800GM (CUT INTO BITE-SIZE)
BOILED EGGS 6-8 PCS
BROCCOLI SUITABLE AMOUNT
SALT SUITABLE AMOUNT
GARLIC 2 CLOVES
GINGER 2 KNOBS OF ROOTS STOCK

SEASONINGS:
MIZKAN VINEGAR (DR-2214 / 2215 / 2216) 1 CUP
MIZKAN TSUYU (DR-2119) 1-1/2 CUPS
WATER ½ CUP
SUGAR ½ CUP


1. COMPLETELY REMOVE THE MOISTURE FROM THE CHICKEN.
2. THINLY SLICE THE GINGER WITH THE SKIN ON IT. LIGHTLY SMASH THE GARLIC.
3. PUT ALL THE SEASONINGS INTO A STAINLESS STEEL OR RESIN-TREATED POT & BOIL THEM.
4. ADD NO. 1 AND BOILED, PEELED EGGS TO THE POT, PUT THE LID ON IT, AND SIMMER ON MEDIUM HEAT FOR 20 MINS.
5. SERVE NO. 4 IN A BOWL WITH THE BROCCOLI WHICH HAS BEEN BOILDED IN SALT WATER.