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Recipes / meat

Oyako Don: Japanese Chicken + Egg Bowl

15 mins

Oyako Don: Japanese Chicken + Egg Bowl

15 mins

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1

Cut chicken thighs into 1½-2 cube. Add Umami Dashi Soy Sauce and water, then add 1 serving of the chicken & onions (onions are optional). Turn on the heat to medium and bring it to a boil. Cover and cook for about 5 minutes.

2

Drizzle the beaten egg + mitsuba (or green onions) evenly over chicken and onions. Cook covered on medium-low heat until the egg is cooked enough. Oyakodon in Japan is served with runny eggs.

3

Place the cooked chicken and egg onto rice and add mitsuba as the garnish.

Beef Sushi

30 mins

Beef Sushi

30 mins

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1

Cut the vegetables and takuan.

2

Add the Cabi vinegar into the fleshly cooked rice and mix it quickly. Let it aside. Heat a heavy skillet to high and place the beef. Slice the steak and marinade with the Cabi Dashi Soy Sauce.

3

Assemble and roll; Lay a sheet of nori on a bamboo mat. Spread about 1/3 cup of rice across two-thirds of the seaweed sheet in an even layer, leaving the top third of the seaweed empty. Spread the prepared ingredients horizontally in rows, starting from the side closest to you. Then roll it.

Niku Miso (Minced Meat Miso)

5 mins

Niku Miso (Minced Meat Miso)

5 mins

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1

Heat a pan over medium heat. Wait till it’s hot (important) and add the sesame oil.

2

Add the ground meat and squeeze Zesty Sansho Peppercorn Miso.

3

When the meat is all cooked, serve hot on rice or noodles.