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Posts in : Ingredients soy sauce

  • Moroccan Potato Bean Soup



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    Moroccan Potato Bean Soup

    Course soup
    Cuisine Moroccan

    Prep Time 15 minutes
    Cook Time 45 minutes

    Servings
    servings


    Ingredients

    Course soup
    Cuisine Moroccan

    Prep Time 15 minutes
    Cook Time 45 minutes

    Servings
    servings


    Ingredients


    Instructions
    1. In a medium-size cooking pot, add water and white kidney beans and bring to boil. Reduce heat and simmer for 15 minutes.

    2. In a frying pan, sautéed onions in olive oil until lightly brown.

    3. To cooking pot, add potatoes, sautéed onions, chicken soup base, turmeric, black pepper, white pepper, cayenne pepper, curry powder, and soy sauce, and cook until potatoes are tender.

    4. Add whole milk and half and half cream and bring back to boil. Add instant potato flakes, stirring until well blended. Adjust seasonings to taste. Garnish with chopped chives or green onions.


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  • Korean-style Seaweed Soup



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     Korean-style Seaweed Soup
    Course soup
    Cuisine Korean
    Prep Time 15 minutes
    Cook Time 30 minutes
    Servings
    servings
    Ingredients
    Course soup
    Cuisine Korean
    Prep Time 15 minutes
    Cook Time 30 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Soak seaweed in water to cover. When soft, drain, and cut into 2 inch pieces.
    2. Heat a saucepan over medium heat; add beef, olive oil, 1/2 tablespoon soy sauce, and a little salt, and cook for 1 minute. Stir in seaweed and remaining 1 tablespoon soy sauce; cook for 1 minute, stirring frequently. Pour in 2 cups water, and bring to a boil. Stir in garlic and remaining 4 cups water. Bring to a boil, cover, and reduce heat. Simmer for 20 minutes. Season to taste with salt.
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  • Korean Sushi



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     Korean Sushi
    Course rice
    Cuisine Korean
    Prep Time 30 minutes
    Cook Time 30 minutes
    Servings
    sushi pieces
    Ingredients
    Course rice
    Cuisine Korean
    Prep Time 30 minutes
    Cook Time 30 minutes
    Servings
    sushi pieces
    Ingredients
    Instructions
    1. In a medium saucepan bring 2 cups water and cider vinegar to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, until rice grains are sticky and soft.
    2. In a medium saucepan, place chard in enough water to cover. Bring to a boil, and cook until tender. Cut into thin strips.
    3. Whisk the eggs with soy sauce and 3 tablespoons water. Pour into a medium skillet over medium heat. Cook until thickened. Remove from heat and cut into strips.
    4. Heat the olive oil in a medium saucepan over medium high heat. Slowly cook and stir the onion until tender. Mix in the beef and 1 tablespoon soy sauce, and cook until evenly brown. Drain and set aside.
    5. Preheat oven to 350 degrees F (175 degrees C). Place the nori sheets on a medium baking sheet, and heat in the preheated oven 1 to 2 minutes, until slightly crisp.
    6. Place the nori sheets, one at a time , on a bamboo rolling mat. Line the nori sheets evenly with approximately 3/4 inch (2 cm) depth of rice, taking care not to let the rice cover the edges of the nori. Beginning at one end of the nori sheet, top the rice with a stick of carrot, a line of tuna, a cucumber slice and a line of beef. Repeat until the food reaches approximately the middle of the nori sheet. Roll the sheets carefully and tightly. Seal with a grain or two of the sticky rice. Slice each roll into approximately 4 pieces and serve.
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  • Chinese meats Soup



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     Chinese meats Soup
    Course soup
    Cuisine Chinese
    Prep Time 15 minutes
    Cook Time 20 minutes
    Servings
    servings
    Ingredients
    Course soup
    Cuisine Chinese
    Prep Time 15 minutes
    Cook Time 20 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Mix the ground pork, egg, cornstarch, 2 teaspoons of sesame oil, ginger, monosodium glutamate, salt, and half of the chopped green onions together in a bowl. Use your hands to mix until the ingredients are evenly distributed. Set aside.
    2. Heat the olive oil in a wok or large skillet over high heat. When the oil is hot, fry the napa cabbage, stirring constantly, until cabbage begins to wilt, 2 to 3 minutes. Pour in the chicken broth, water, and soy sauce. Bring to a boil, then lower the heat to medium.
    3. Use a spoon to form the meat mixture into 1 inch balls. Drop them into the boiling soup. When the last ball has been added, cover with a lid and simmer for 10 minutes. Taste, and adjust salt before serving. Garnish with remaining green onions and a drizzle of sesame oil.
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  • Asian Chicken and Rice



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     Asian Chicken and Rice
    Course rice
    Cuisine Chinese
    Prep Time 15 minutes
    Cook Time 45 minutes
    Servings
    servings
    Ingredients
    Course rice
    Cuisine Chinese
    Prep Time 15 minutes
    Cook Time 45 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined.
    2. Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.
    3. While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the rice aside and keep warm.
    4. Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion.
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  • Wasabi Trout



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     Wasabi Trout
    Course entree
    Cuisine Japanese
    Prep Time 15 minutes
    Cook Time 10 minutes
    Servings
    servings
    Ingredients
    Course entree
    Cuisine Japanese
    Prep Time 15 minutes
    Cook Time 10 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Preheat oven to 450 degrees F (230 degrees C). Line a baking dish with aluminum foil and grease with olive oil.
    2. Mix soy sauce, olive oil, wasabi paste, garlic, oregano, and black pepper in a bowl. Cut a diagonal slash across each piece of fish and coat fish with wasabi mixture; spoon remaining wasabi mixture over fish and into the diagonal cuts. Place fish into prepared baking dish and sprinkle with Cajun seasoning.
    3. Bake in the preheated oven until fish is opaque and flakes easily, 7 to 9 minutes.
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  • Japanese Ginger Salad Dressing



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     Japanese Ginger Salad Dressing
    Course salad
    Cuisine Japanese
    Prep Time 5 minutes
    Servings
    cups(1 1/2)
    Ingredients
    Course salad
    Cuisine Japanese
    Prep Time 5 minutes
    Servings
    cups(1 1/2)
    Ingredients
    Instructions
    1. In a small bowl, whisk together the soy sauce, lemon juice, garlic, ginger, mustard, honey and pepper. Once these are thoroughly combined, add the oil in a steady stream, whisking constantly. When all of the oil is incorporated into the dressing, pour into a glass jar and chill until serving.
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  • Sesame Seared Tuna



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     Sesame Seared Tuna
    Course appetizer
    Cuisine Japanese
    Prep Time 10 minutes
    Cook Time 10 minutes
    Servings
    steaks
    Ingredients
    Course appetizer
    Cuisine Japanese
    Prep Time 10 minutes
    Cook Time 10 minutes
    Servings
    steaks
    Ingredients
    Instructions
    1. In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.
    2. Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.
    3. Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.
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  • Oyakodon



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     Oyakodon
    Cuisine Japanese
    Prep Time 40 minutes
    Servings
    Ingredients
    Cuisine Japanese
    Prep Time 40 minutes
    Servings
    Ingredients
    Instructions
    1. Rub 1/4 teaspoon of salt all over the chicken. Place the chicken in a cold sauté pan skin-side down, then place a smaller cast iron pan on top of the chicken to weigh it down (a pot filled with water would work too). This keeps the chicken from curling ensuring that every bit of skin makes contact with the pan.
    2. Put the pan on the stove over medium low heat. By gradually increasing the temperature, the chicken not only cooks more evenly, it allows as much of the fat in the skin to render out as possible. Fry until the skin is golden brown all over and crisp (about 7 minutes). If the oil is spattering too much, turn down the heat a little
    3. While the chicken is frying, combine the LovOlio Extra Virgin Olive Oil, dashi, soy sauce, honey and remaining salt in a small bowl. Break the eggs into a separate bowl and mix just enough to break up the yolks
    4. Once the skin is browned, transfer the chicken to a cutting board and chop it up into bite-sized pieces. The meat may not be fully cooked, but this is fine as it will cook through later.
    5. Drain all the oil from the pan (its okay if there's a little still clinging to the pan) then put the pan over medium high heat. Return the chicken to the pan along with any juices.
    6. Add the sake and stir-fry until all the liquid has evaporated. Add the dashi mixture and bring to a boil.
    7. Add the scallions, then cover everything with the eggs. Cover the pan with a lid and turn down the heat to medium low.
    8. When the egg is cooked to your liking, portion the egg and chicken out onto steamed rice and drizzle with the remaining sauce.
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