Tanesei Trading › *DR-2119 MIZKAN OIGATSUO TSUYU (SOUP BASE STOCK)

Recipe - *DR-2119 MIZKAN OIGATSUO TSUYU (SOUP BASE STOCK)
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.