Serving for 2 Ingredients 720ml Water 10g Kombu 10 leaves Napa cabbage 2 stalks Spring onions 5 pieces Shiitake mushroom 150 gm Kikuna 300 gm Miyazaki striploin sliced 1.5mm Shabu Shabu dipping sauce Ebara OISHII Goma Dare (sesame sauce) Instructions Soak Kombu with water overnight with 720 ml water. (Soaking overnight…
Serving for 2 Ingredients 300 gm Miyazakigyu Striploin Sukiyaki, sliced 2.2mm 8 leaves Napa cabbage, cut into 5 cm length 2 cm width 100 gm Enoki mushroom, 5 pcs Shiitake mushroom 100 gm Negi (leek), sliced ½ pcs Yaki tofu 200gm Shirataki(konjac) noodles, rinsed & drained 1 Tbsp Cooking oil …
Ingredients 300 gm Washugyu Tenderloin Steak ¼ tsp Sea Salt ¼ tsp Coarse Black pepper Instructions Thaw Washugyu Tenderloin steak for 8-12 hours in the chiller. Take out the meat from the packaging and wipe off the juice from the meat. Rest the steak at room temperature for 30 mins or until it…
Gyūdon consists of beef and onions served over a bowl of rice and is considered one of Japan’s most popular and inexpensive fast-food meals. Ingredients Short Plate / Shabu Shabu sliced (1.5mm) / US / Corn-fed 200g Ebara OMOTENASHI No Tamari Shoyu Sukiyaki Sauce 6 table spoon Water 50ml Ginger 1 piece Method Slice…
Shogayaki, or pork with ginger, is one of the most popular Japanese dishes. It is very heartwarming to eat and popularly served as a lunch box or bento. Ingredients Anzu meat factory pork/ Mugifuji Pork Loin / Yakiniku sliced (3.0mm) / CANADA 200g Ebara OMOTENASHI No Tamari Shoyu Sukiyaki Sauce 2 tablespoon Ginger (Grated) 8g Onion…
YATSUHASHI by Mako Yatsuhashi is a traditional Japanese confectionery made of Japanese glutinous rice flour, sugar, and cinnamon and folded into a triangle shape with sweet fillings. It is an extremely popular souvenir among tourists and local Japanese and is famous for being a regional product of Kyoto. Ingredients: Group A Shiratamako (Japanese…
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Dessert can be so simple with fresh milk. The milk goes well with gula melaka so we use it for the sauce of the pudding. Enjoy the full-goodness of the milk. This recipe is designed and created specially for the exhibition at Japan Booth during FHA 2018.
Fine quality scallops goes well with any type of food. The milk and spinach sauce is simple to prepare and packs a punch pairing with the pan-fried scallops. This recipe is designed and created specially for the exhibition at Japan Booth during FHA 2018.
Ikano shiokara gives a strong and unique flavor to food. It goes well with rice, however, for this dish, we used the shiokara to enhance the taste of the ramen soup with milk. The dish goes well with sake too. This recipe is designed and created specially for the exhibition at Japan Booth during FHA…