Recipes Archives - Mizkan
Easter cheesecakes served on white, round tray

Easter is all about sweets! As a chef, it’s important to stay up to date with all the latest food trends and incorporate holiday inspired dishes into your restaurant menu. In this blog, we are going to share some Japanese inspired Easter desserts.

Meika Hiyoko

Shaped like a baby chick, this is a perfect Eater dessert originating in Fukoka in 1912.

Ingredients (12 servings):

  • 90g all-purpose flour
  • ½ egg yolk
  • 90ml condensed milk
  • 2g baking powder
  • 0.5g salt
  • 2ml Honteri
  • 300g red bean paste

Preparation method:

1. Before making the dough, scoop out 12 spoons of red bean paste, roll them into balls and let harden in the freezer for 30 minutes.

2. Mix egg yolk, Honteri, and milk in a bowl. Add flour, baking powder, salt, and knead until a soft dough has formed. Cover the bowl and refrigerate for 30 minutes.

3. Once done, divide dough into 12 pieces, roll each piece into a ball and press flat to create a round shape, big enough to be wrapped around the red bean paste ball. Once the paste has been covered with the dough, thaw to ensure quick and easy shaping.

4. Roll each bun in your hand creating a cylindrical shape. Squeeze one end to form the neck of the chick and shape the face and length however you like.

5. Bake the dessert at 300C for 15 minutes. Once golden brown, remove from oven, decorate the chicks, and serve. Eyes and wings can be created by using a heated steel chopstick or skewer.

Kohakutou

This dessert consists of edible gems or rocks that are jelly on the inside and crystalised sugar on the outside.

Ingredients

  • 397ml water
  • 12g Agar Agar (plant-based gelatine)
  • 680g sugar
  • 0.25ml cotton candy flavouring
  • 0.6ml citric acid flavouring
  • 3ml food colouring (Easter themed colours)

Preparation method:

1. Dissolve Agar Agar into water and bring to boil. Add sugar and let the mixture boil for a further 2-3 minutes.

2. Take the mixture off the heat and add flavouring. Pour into an oiled container, add a few drops of food colouring and swirl together.

3. Refrigerate the mixture for a few hours. Once set, pull it out of the container and cut into 1 inch crystal shapes. You can serve them fresh without the formation of crystal on the exterior or wait for 24 hours for the sugar to crystalise.

Matcha Chocolate Egg

A great vegan option, this matcha chocolate egg consists of a matcha mousse filled in a thick chocolate shell, draped in white matcha chocolate.

Ingredients:

Chocolate eggshell

  • 200g cacao paste
  • 200g cacao butter
  • 29ml maple syrup

Matcha mousse

  • 100g virgin coconut meat
  • 64g cashews (soaked overnight)
  • 177ml almond milk
  • 59ml coconut oil
  • 25g cacao butter
  • 35-44ml maple syrup
  • 28g matcha powder
  • 17ml vanilla extract

Matcha chocolate drip

  • 50g cacao
  • 35ml coconut oil
  • 17ml maple syrup
  • 28g matcha powder

Preparation method:

Chocolate eggshell

Melt all your ingredients in a bain marie, on low heat. Once melted, leave the mixture to cool until its slightly thickened and pour into the egg moulds.

1. Fill the mould fully without overflowing. However, if it overflows, ensure to scrape away all the excess chocolate. Carefully place the mould in the freezer for 10-15 minutes to create 1cm thick chocolate.

2. Carefully remove the moulds from the freezer, turn the moulds upside down and let the remaining chocolate drip in a bowl. Once emptied, check the thickness of the hardened chocolate. If it’s too thin, add the chocolate again and freeze for another 20 minutes – or if it’s too thick, scrape the excess off.

3. Once you’re happy with the thickness, place the moulds in the fridge.

Matcha mousse

1. Blend all ingredients in a high-speed blender. Remove egg moulds from the fridge and pour the mousse in them until almost full. Place them back into the fridge for 3 hours, to set the mousse.

2. Melt all the excess chocolate that was poured from the shells and add it into a piping bag. Take out the moulds from the fridge and carefully remove the chocolate eggshells – once fully out, place half back into the mould.

3. Start piping around the outer rings of both shells with the melted chocolate and quickly and firmly close them together. Cover again with mould and place in the freezer for 5 minutes.

Matcha chocolate drip

1. Melt all ingredients on low heat, in a bain marie. Mix in matcha powder and transfer the mixture into a silicone pouring jug. Once cooled at room temperature, remove the egg from the freezer, place it on top of a mason jar and pour the matcha chocolate on top to create drips, from a 30cm height. Once done, your matcha chocolate egg is ready to be served.

We hope you enjoyed learning about Easter dessert recipes inspired by Japanese cuisine. Replicate the dishes with Mizkan Chef’s specially crafted ingredients to add an extra touch of flavour to them. Sign up to our newsletter for all the latest news and updates within the Japanese food service industry and check out our chef recipes page for more Japanese and fusion cuisine inspiration.

3 white eggs with flour and whisk

Just like the rest of the world, Mother’s Day has become a popular and commercialised holiday in Japan with children taking their mothers out for a meal, showering them with flowers and gifts.

However, there’s one thing that makes the Japanese Mother’s Day experience different, and that is the day’s association with eggs. Egg dishes are popular on this day in Japan as they are regarded as a symbol of nurturing, just like a mother.

So why not create egg-based recipes for your restaurant’s Mother’s Day menu?

Chawanmushi – Starter

Chawanmushi is a delicate and savoury steamed egg custard served in a cup. This smooth and silky dish can be served both hot and cold.

Ingredients (2 servings)

  • 2 dried shiitake mushrooms
  • 4 large shrimps
  • 5g Japanese parsley
  • 4 ginkgo nuts
  • 4 slices of Kamaboko (fish cake)
  • 1 large egg
  • 480ml dashi
  • 5ml sake
  • 5ml Honteri
  • 10ml soy sauce
  • 5g salt

Preparation method

  1. Divide ingredients equally. In each cup, place 1 sliced mushroom, 2 ginkgo nuts, 2 slices of fish cake, 2 sliced shrimps and 2.5g parsley.
  2. In a separate bowl, add the egg, Honteri, soy sauce, salt, half a cup of dashi and whisk well. Strain the mixture into another bowl to achieve a silky texture. Once done, pour into prepared cups, and cover with lid or foil.
  3. Add water into a large pot (the water should reach half of the cup length), bring to boil and reduce heat to the lowest setting. Place the Chawanmushi cups in hot water for 30 minutes and cover with lid. Once done, serve hot or cold.

Oyakodon – Main

Oyakodon is an umami-rich chicken and egg dish served on top of rice. The word ‘Oyakodon’ means parent and child rice bowl, making it a perfect dish for Mother’s Day.

Ingredients (2 servings)

  • 200g finely sliced chicken thighs (boneless and skinless)
  • Half an onion, finely sliced
  • 2 thinly sliced green onions
  • 2 large eggs
  • 6g sugar
  • 250ml dashi
  • 22ml sake
  • 22ml soy sauce
  • 22ml Honteri
  • 500g boiled rice

Preparation method

  1. Mix sugar, dashi, soy sauce, Honteri and sake until the sugar is dissolved.
  2. Heat pan on medium heat, add chicken, onions, seasoning mixture, and bring to a boil and let simmer for 10 minutes.
  3. Beat eggs and pour over the chicken, make sure to evenly distribute the mixture across the pan. Cover with lid and let the eggs cook for 1-3 minutes, depending on the egg consistency you want to achieve.
  4. Once done, pour the egg and chicken over boiled rice, followed by soup left in the pan. Garnish with spring onions and serve.

Japanese Purin – Dessert

Top off your Mother’s Day menu with the popular Japanese Purin. This creamy egg-based dessert is rich in flavour and silky in texture.

Ingredients (2 servings)

Caramel sauce:

  • 35g sugar
  • 25ml water

Custard base:

  • 200ml milk
  • 2 medium eggs
  • 30g sugar
  • Drop of vanilla extract
  • 2g butter

Equipment:

  • Pudding moulds

Preparation method

  1. Caramel sauce: heat water and sugar on medium heat until the sugar is completely dissolved, and the mixture turns into an amber colour. Once done, pour the sauce into pudding moulds (grease the moulds with butter before pouring sauce).
  2. Custard base: heat milk at 60-C, add sugar, vanilla extract and mix well. Beat eggs in a separate bowl, gradually add the milk to the mixture and stir well to combine the ingredients.
  3. Using a sieve, strain the mixture and pour in the moulds. Using a steamer, steam the pudding on low heat for 20 minutes. Once done, take the mould out of the steamer, let them cool and refrigerate for a minimum of one hour before serving on a plate.

We hope you enjoyed our egg-based recipes, made specifically for Mother’s Day. Let your customers experience the day in a Japanese style by incorporating these dishes into your restaurant’s Mother’s Day menu. Check out our Honteri page for more information on this high-quality mirin-style seasoning, and don’t forget to sign up to our newsletter for all the latest news and updates within the Japanese foodservice industry.

Since the 14th February is one of the most popular days of the year for a romantic evening meal, why not prepare your restaurant to serve the best Japanese dishes as part of your Valentine’s Day dinner menu.

Use Mizkan Chef’s specially crafted ingredients to add an extra touch of flavour that customers will surely remember. Let’s get started…

Sake Steamed Clams – Starter

Steamed clams served in steel pot

Let’s start with an extremely easy to make appetizer common in izakaya (Japanese bars) – sake steamed clams. This dish takes around 10 minutes to make and only requires a handful of ingredients.

Ingredients (4 servings):

  • 900g manila clams
  • 60ml sake
  • 60ml Honteri
  • 30ml rice vinegar
  • 2-inch ginger
  • 1 green onion
  • 1 dried red chilli pepper
  • 60g butter
  • 5ml soy sauce

Preparation method:

  1. Thoroughly clean clams to remove dirt and sand. Add clams and sake to a frying pan, cover with lid and bring to boil.
  2. On medium heat, add rice vinegar, Honteri, butter, soy sauce, thinly sliced ginger, and red chilli pepper. Stir and shake pan to ensure clams aren’t overlapping.
  3. Cook for 3-5 minutes until their shells are open. Add thinly sliced green onion and serve.

Miso Cod – Main

This classic Japanese seafood dish melts in your mouth, perfect for a romantic dinner. The secret behind the deliciousness is the miso sauce, which is prepared days in advance.

Ingredients (4 servings):

  • 4 fillets of cod
  • 11g sea salt
  • 35ml sake

Miso marinade:

  • 81g saikyo miso – white miso originated in Kyoto
  • 53g Honteri
  • 53g sake

Preparation method:

This step is required to be completed 2-3 days in advance, to ensure best results.

  1. Sprinkle salt over the fish fillets and set aside for 30 minutes. Once done, rinse off the salt with sake. Using a paper towel, pat dry the fish to remove moisture.
  2. Mix saikyo miso, Honteri, and sake in a bowl and pour into a flat bottom airtight container. Add the fish to the container, coating both sides with the marinade. Seal and refrigerate for 1-2 days.

Cooking the fish:

  1. Remove all excess miso from the fish, and place on a baking tray with the skin side up.
  2. Preheat the oven to 200C and place the tray in the centre of the oven to allow for slow and even cooking. After 20 minutes, transfer the fillets from the baking tray to a serving plate. Remove any burnt miso around the fish and serve with rice or vegetables of your choice.

Honmei Choco – Dessert

Shaped chocolates

In Japan, Honmei chocolates are a Valentine’s Day speciality used to express love to those you’re romantically involved with. Incorporate this into your menu to capture the true essence of a Japanese Valentine’s Day.

Ingredients (2 servings):

  • 150g butter
  • 150g cocoa
  • 414ml sweetened condensed milk
  • 14ml vanilla extract
  • Chopped walnuts
  • Chopped dates
  • Candy sprinkles (optional)
  • Coconut threads (optional)
  • Powdered sugar (optional)

Preparation method:

  1. Melt butter on low heat. Add and stir in cocoa powder until smooth. Add milk and increase the heat to medium, stir continuously for four minutes to create a pudding-like consistency.
  2. Turn off the heat, add vanilla essence and transfer the mixture into a bowl. Add dates and walnuts, cover with cling film and refrigerate for four hours.
  3. Roll the mixture into 3cm balls or any other shape you’d like and cover them in your preferred coating. Refrigerate again for two hours before serving.

We hope our blog has been helpful in sparking some inspiration for your Valentine’s Day dinner menu for your restaurant. For further information on Mizkan Chef’s specially-crafted products such as Honteri, check out our products page. Alternatively, sign up to our newsletter for all the latest news, recipes, and updates relating to Japanese cuisin

Tempura served in a bowl, on a brown tray, alongside dipping sauces.

Tempura is a simple Japanese dish that consists of seafood, vegetables or chicken being lightly battered and deep fried to create a crisp coating around it. This cooking technique was first introduced in the 16th century in Japan and chefs often spend years perfecting it.

The dish can be served on its own as a starter, or added to other dishes such as tempura soba, tempura udon, and tempura sushi.

What is Tempura Batter?

The main ingredient that makes tempura the dish it is today, is the tempura batter made of only a few simple ingredients that we’ll discuss later on. You can either make the batter from scratch or buy it pre-made. However, we would recommend creating your own for a fresher taste.

Tempura Batter Recipe

Let’s find out how to make tempura batter that can go well with vegetables, seafood, and meat. For best results, make sure the ingredient is in the right consistency.

Tempura Batter Ingredients

  • 204g all-purpose flour
  • 2 egg yolks
  • 400ml chilled water
  • 5l vegetable oil

Preparation method

  1. Whisk water and egg yolk until mixed. Sift flour and keep whisking with chopsticks until the batter is mixed. Don’t overmix as the batter needs to be lumpy.

Types of Tempura

You can use any vegetable or seafood for a tempura dish. However, there are certain foods that are more common than others as they pair well with the batter – let’s learn about the most common types of tempura dishes that you can serve in your restaurant.

Prawn Tempura

Prawn tempura is the original, most common tempura consumed within Japanese cuisine. The seafood used in the dish is mainly raw shrimp. In order to prevent the shrimp from curling, the head is removed, and the shrimp is cut in half.

Vegetable Tempura

Vegetable tempura is also another very common tempura dish. A wide range of vegetables can be used to make this dish, such as potatoes, onions, mushrooms, eggplants, and peppers. Whether you want to use a single vegetable or mix them together before battering them, vegetable tempura is very versatile.

Chicken Tempura

This is the least common type of tempura, only popular in the Oita region of Japan. This tempura can become a little heavy once fried. However, to prevent the heaviness, chefs use thin strips of chicken breast.

How to Make Tempura?

  1. Once the batter is ready, heat oil in a saucepan.
  2. Coat ingredients with the batter (vegetables, shrimp, or chicken) and dip into the frying pan. Fry for 2-3 minutes, until the batter becomes golden brown.
  3. Remove from the frying pan and drain oil with a paper towel. Serve with a dipping sauce.

Tempura Dipping Sauce Recipe

Tempura Dipping Sauce Ingredients:

  • 45ml soy sauce
  • 30ml honteri (mirin-style seasoning)
  • 180ml dashi soup
  • 4g sugar

Preparation method:

  1. Mix all ingredients together and serve.

Additional Tips

  • Before frying, dust corn-starch on the ingredients so the batter can stick better and give extra crispiness.
  • Instead of dropping the pieces straight into the frying pan, drag them through the oil to seal them and then release into hot oil.
  • To add extra flavour to the dish, season the ingredients with soy sauce, garlic, and ginger.
  • The batter is best used when cold, place the bowl in ice water to keep it chilled.
  • Instead of using a whisk, use chopsticks when mixing the batter as this avoid overmixing and activating yeast.

We hope our guide has been helpful in explaining what tempura is and how you can make it for your own restaurant. For information on how to purchase our Honteri mirin-style sweet seasoning, get in touch with our customer care team. Feel free to also check out our blog for similar guides and Japanese recipes, and lastly, feel free to sign up to our newsletter for all the latest news and updates within the Japanese food service industry.

Wagashi, Japanese desserts served on wooden tray.

Although Japanese cuisine is known for its savoury food such as sushi and noodles, Japanese desserts are also starting to make the rounds across the world.

Let’s explore a mixture of fusion and traditional Japanese desserts that you can incorporate into your restaurant menu.

Matcha Mille Crepe Cake

Let’s begin with a traditionally French dessert, the crepe! The Japanese have added their own touch to it by creating matcha green tea flavoured crepes, layered on top of each other with fresh whipped cream in between.

Ingredients:

  • 400ml whole milk
  • 3 tbsp sugar
  • 3 beaten eggs
  • 25g melted butter
  • 138g cake flour
  • 2 tbsp matcha powder
  • 1/2 tsp baking powder
  • 1 240g heavy shipping cream
  • 120ml ice cubes
  • 2 tbsp Honteri

Preparation method:

  1. Add milk and sugar into a saucepan. Once heated, mix with beaten eggs and butter.
  2. Place a sieve over the mixture bowl and add cake flour, matcha powder and baking powder.
  3. Sift the dry ingredients into the mixture as you whisk and keep mixing until the batter is smooth.
  4. Pour the smoothened batter in a separate bowl. Cover and refrigerate for 1 hour.
  5. Heat crepe maker or frying pan, apply a thin layer of butter and pour the batter to make a crepe. You should make around 14 crepes in total, one slightly bigger and cook them for 2 minutes each.
  6. Add heavy whipping cream and Honteri into a cold bowl and whip until the cream is stiff.
  7. Place the big crepe onto baking paper, evenly spread the whipped cream, leaving ½ inch at the edge. Repeat this process for all crepes to create a cake.
  8. Transfer the crepe cake onto a shallow dish and slowly remove the baking paper. Cover with cling film, ensuring the edges of the big crepe are folded on the top and refrigerate for 2 hours. Before serving, flip the cake and dust matcha powder.

Mizu Yokan

Mizu Yokan is an easy Japanese dessert that is perfect to serve after a heavy meal. Although this jelly-based dessert is typically eaten in summer, there is nothing stopping you from incorporating it in your restaurant menu all year round.

Ingredients:

  • 400g red bean paste
  • 250ml water
  • 4g kanten powder
  • Pinch of kosher salt
  • 200g chestnuts in heavy syrup

Preparation method:

  1. Mix water and kanten powder into a saucepan and bring to boil. Lower the heat and let kanten powder dissolve. Add red bean paste and salt; dissolve and mix with a silicone spatula. Turn off heat and cool for three minutes.
  2. Pour half the mixture into the traditional Japanese mould, cool for 10 minutes and add evenly spaced-out chestnuts. Add the remaining mixture to cover the chestnuts and cool for 15 minutes before refrigerating for 2 hours.
  3. Take out of the mould, cut into small rectangular shapes, and serve.

Mitarashi Dango

Mitarashi dango is a very popular Japanese dessert. Made with sweetened rice balls and covered with sweet soy sauce glaze, this dessert is perfect for incorporating into a traditional Japanese menu.

Ingredients for the dumpling:

  • 20g glutinous rice flour
  • 60ml warm water
  • 20g rice flour

Ingredients for Sweet Soy Glaze:

  • 35ml Honteri
  • 28g sugar
  • 35ml soy sauce
  • 150ml water
  • 28g cornstarch

Preparation method:

  1. Add water into glutinous rice flour and mix well. In a separate bowl, add rice flour, hot water, sugar and mix well. Combine both mixtures to create a dough.
  2. Divide dough into three equal portions and roll into cylinders.
  3. Cut them into three equal portions again and Roll each portion to create a round shape. Cook them into boiling water. Once the dumplings have risen to the top, transfer them into ice water.
  4. Place three dumplings onto a skewer, cover with sweet soy glaze and serve.
  5. To make the glaze, combine all ingredients together. Add them to a saucepan on medium heat and whisk until the mixture becomes thick. Once thickened, remove from heat and pour on the dumplings.

Now that you know some popular Japanese dessert recipes, we hope you can incorporate them into your restaurant menu and wow your customers. For information on how and where to purchase Honteri Mirin, please get in touch with our expert team.

noodle soup with dashi stock served in a white bowl.

Dashi is an essential part of many Japanese dishes. Unlike soup stock from other cuisines, dashi is only made from two ingredients and takes around 10 minutes to make.

This blogpost will explain what dashi is, the different types of dashi stock, how they’re used in Japanese cuisine and how chefs can incorporate them into their recipes to add an extra depth of flavour to any Japanese or fusion dish.

What is dashi?

Dashi is a Japanese soup stock that is typically made of fish such as dried bonito flakes or sardines, kombu, dried shiitake mushrooms, or a combination of both vegan/vegetarian and seafood ingredients.

The soup stock adds an extra depth of favour to dishes, known as umami. Let’s explore the different types of dashi stock:

Types of dashi stock

  • Awase Dashi: made of different combinations, but mainly bonito flakes and dried kelp, this is the most popular dashi stock used in a variety of soup-based dishes.
  • Kombu Dashi: only made of one ingredient, this is the easiest dashi to make and has the most subtle flavour. Ideal for vegetarian and vegans, the soup stock is also used to give a gentle flavour to seafood dishes.
  • Katsuobushi Dashi: made of dried bonito flakes, this is an all-purpose dashi stock that can bring an umami flavour to almost any dish.
  • Shiitake Dashi: made of dried shiitake mushrooms, it’s mostly used as a base for boiled foods. This is ideal for vegetarian and vegan customers who like meaty flavours.
  • Niboshi Dashi: made of baby dried sardines, this soup stock brings a strong fishy flavour to dishes – which means it should be used carefully.

How to Use Dashi in Your Restaurant Meals

Below is a list of dishes containing dashi stock that you can incorporate in your restaurant meals:

  • Awase Dashi: this is great for dishes such as miso soup, tamagoyaki (Japanese omelette) and oden.
  • Kombu Dashi: ideal for vegetarian and vegan dishes such as vegetable ohitashi and yodofu; but also great for seafood dishes such as clam soup and salmon kombu roll.
  • Katsuobushi Dashi: perfect for giving an aromatic flavour to any clear soups, simmered vegetable and noodle soup dishes.
  • Shiitake Dashi: mainly used to enhance the flavour of kombu or katsuo dashi, this soup stock is great for fusion dishes such as salmon tartare bites, shiitake broth & miso tofu and vegetarian udon.
  • Niboshi Dashi: great for adding a strong fishy aroma to miso and udon soups, rice bowl dishes and simmered dishes.

Dashi recipes

You may ask, what is dashi made of? Below are recipes of different types of dashi.

Awase dashi recipe

Ingredients:
  • 20g dried kombu
  • 20g dried bonito flakes
  • 1l water
Preparation method:
  • Put kombu in hot water for 30 minutes, bring to boil and turn off heat. Add bonito flakes and wait for 2 minutes. Strain the soup stock.

Kombu dashi recipe

Ingredients:
  • 20g kombu (dried kelp)
  • 1l water
Preparation method:
  • Cut kombu into 10cm squares. Add the pieces to hot water and boil on medium heat. Turn off heat and keep kombu soaked for 30 minutes. Strain the soup stock.

Katsuobushi dashi recipe

Ingredients:
  • 30g dried bonito flakes
  • 1l water
Preparation method:
  • Boil water, add bonito flakes and turn off heat. Let the flakes sit for 2 minutes before straining them. For a stronger flavour, you can leave the bonito flakes in the water for longer.

Shiitake dashi recipe

Ingredients:
  • 40g dried shiitake mushrooms
  • 1l water
Preparation method:
  • Slowly wash the mushrooms to remove dirt. Soak in cold water and cover with lid. Refrigerate for 7-8 hours, once done, strain the mushrooms.

Niboshi dashi recipe

Ingredients:
  • 30g dried baby sardines
  • 1l water
Preparation method:
  • Remove head and intestines of the sardines and toast them in a pan or oven grill. Once done, boil in hot water for 10 minutes and strain them out.

We hope our guide to dashi has been of help. Use any of the above dashi stocks to create a base flavour for your restaurant dishes. If you feel extra creative, try combining some of the ingredients and share the outcome with us.

Don’t forget to sign up to our newsletter if you’re interested in receiving all the latest news, updates and recipes related to the Japanese foodservice industry.

Vegan dishes including edamame beans served on black plates, alongside drinks.

World Vegan Month is almost here, to celebrate the movement, we’ve put together a list of exciting vegan Japanese recipes chefs can incorporate in their restaurant menus, to cater for their vegan customers.

Below we have full-course vegan meal recipes, including an appetizer, a main dish, and a dessert. Make this a part of your menu to provide a full vegan experience to customers.

Vegan gyoza

Dumplings served with soy sauce, on black tray with chopsticks.

Gyozas are a great appetizer, popular across the world. Different variations of the dish have been created, filled with pork, ground beef, lamb, or vegetables.

Let’s explore a vegan gyoza recipe with a special umami twist.

Ingredients

For gyoza filling:

  • 25g Finely chopped onion
  • 3g Crushed garlic
  • 3g Finely chopped ginger
  • 3g Finely chopped, seedless red chilli
  • 2 Finely Chopped Spring onion
  • 100g Finely Chopped Mushrooms
  • 100g Cabbage
  • 50g Grated carrots
  • 20ml Toasted sesame oil
  • 20 Dumpling skins
  • 100ml Vegetable oil
  • 3g Salt

For dipping sauce:

  • 25ml Soy sauce
  • 50ml Yumai rice vinegar
  • 25ml Honteri
  • 5ml Toasted sesame oil

Preparation method

Gyoza:

1. Add vegetable oil, onion, garlic, ginger and chilli on heated pan and sautéfor 4 minutes. Add the remaining vegetables and cook for 15 minutes. Once done, season with soy sauce and toasted sesame oil.

2. Take the dumpling skin and place the filling mixture in the centre. Use your index finger to wet the top half of the skin, fold it and crimp and stick the edges.

3. Heat oil and fry until the gyoza bottoms are golden and crisp. Add water to the pan and cover to steam for 2 minutes. Remove lid and continue to fry until water has evaporated.

Dipping sauce:

1. Mix all ingredients and serve alongside gyozas.

Takikomi Gohan

Takikomi Gohan is a mixed rice dish packed with a variety of flavours. Let’s discover how to make the vegan version of the dish.

Ingredients

  • 300g Japanese rice
  • 25ml Sake
  • 25ml Honteri
  • 25ml Soy sauce
  • 15g Shiitake mushrooms
  • 15g Bamboo sprouts
  • 20g Kombu
  • 15g Carrot
  • 15g Black beans
  • 100ml Kombu dashi
  • 2g Salt

Preparation method

1. Rinse and soak rice for 30 minutes. Rinse and soak mushrooms in boiling water for 5 minutes.

2. Cut bamboo and carrots vertically, draining excess liquid. Thinly slice and drain mushrooms.

3. Mix dashi, Honteri, sake and soy sauce into a bowl.

4. Add water and rice into a pan followed by the dashi mixture and stir. Add the remaining ingredients, from hardest to softest and cook until rice is cooked. Once done, mix well and serve.

Chocolate Mochi

Chocolate doughs sprinkled with cacao powder.

This delicious Japanese dessert is made of glutinous rice. Let’s discover how to make these chewy little bites:

Ingredients

Filling:

  • 60g Dark chocolate
  • 50ml Almond milk

Mochi dough:

  • 140g Glutinous rice flour
  • 60ml Water
  • 10g Vegan cacao powder
  • 40g Sugar
  • 40ml Full-fat coconut milk
  • Corn-starch
  • 1 ml Vanilla extract

Preparation method

Filling:

1. Filling of mochi is made of ganache. Heat almond milk until it comes to a boil. Pour milk onto chunks of dark chocolate and whisk until chocolate has fully melted. Refrigerate the ganache.

2. Once ganache is firm, start scooping small balls using an ice cream scooper. Just before wrapping, transfer them to the freezer for 10 minutes.

Mochi dough:

1. Mix rice flour, sugar, cacao powder, water, vanilla, and coconut milk. Steam for 20 minutes to create a sticky dough.

2. Refrigerate the dough until cold. Dust working surface with corn-starch, scoop out small quantities of dough and flatten roundly.

3. Place ganache ball into the middle on the mochi round, wrap and pinch the dough edges to seal.

4. Durst with cocoa powder and refrigerate for two hours before serving.

We hope you enjoyed our three course meal recipes and use them as an inspiration for your World Vegan Month menu. If you’d like to enquire about our vinegars and Honteri used in the recipes, please get in touch with our expert team here.

Alternatively, you can also sign up to our newsletter for all the latest recipes, news, and trends within the Japanese food service industry.

Japanese egg sandwich served with tea and uni pasta

With World Sandwich Day on the horizon, we’ve put together some popular Japanese sandwich recipes that are loved by foodies across the world.

Whether you’re a chef at a Japanese or fusion restaurant, replicate these recipes or use them as an inspiration for creating your own sandwiches.

Katsu Sando

Katsu! You’ve probably heard of this Japanese food plenty of times before; surprisingly, it can also be used in sandwiches.

The Katsu Sando consists of crispy pork or chicken cutlets (which we’ll be discussing today) sandwiched between Japanese style milk bread. The cutlets can be deep-fried or baked.

Ingredients (2 servings)

  • Four slices of Japanese bread
  • 2 pieces of boneless pork loin
  • 1 cup panko breadcrumbs
  • 100g All-purpose flour
  • Thinly sliced white cabbage
  • 1 egg
  • 1 tbsp. Kosher salt
  • 2g Black pepper
  • 50ml Tonkatsu sauce
  • Vegetable oil for frying 300ml
  • 50ml Shiragiku
  • 50g Butter

Preparation method

1. Mix breadcrumbs and 1 ½ tbsp oil. Toast on medium heat until dark brown.

2. Add ½ tbsp oil into the egg and whisk together.

3. Pre-heat oil for deep-frying or oven to 200 C (400 F).

4. Make slits on the tissue connecting the meat and the fat.

5. Mould the meat and bring back to its original shape. Add Shiragiku, salt and pepper.

6. Dip the meat into flour, egg mixture and breadcrumbs. Deep fry or oven bake.

7. Spread butter on all bread slices, add tonkatsu sauce, cabbage, and cooked cutlet on one slice, cover with the other and add plate to press things into place.

8. Cut the crust and serve.

Japanese Egg Sandwich

Also known as Tamago Sando, the Japanese Egg Sandwich is regarded as a convenience food, but there’s no harm in incorporating it into your restaurant menu and perhaps adding your own touch to it.

The sandwich is popular across the world due to plain eggs going so well with the milky and sweet Japanese bread.

Ingredients (2 servings)

  • Four slices of Japanese bread
  • 3 eggs
  • 2 tsp milk
  • ¼ tsp salt
  • 2 tbsp Japanese mayo
  • 1/3 tsp sugar (to add a slight sweetness)
  • Butter

Preparation method

1. Boil eggs on medium heat, cook for 12 minutes and transfer to cold water to peel shells.

2. Mash peeled eggs and mix sugar, salt, milk, and mayo.

3. Spread butter on all bread slices. Evenly distribute the egg salad on one slice. Cover with the other and add plate to press things into place.

4. Cut the bread crusts and serve.

Japanese Fruit Sandwich

A Japanese fruit sandwich is unlike any other, consisting of whipped cream and seasonal fruits being tucked between bread slices – served for breakfast, lunch or dinner.

Add a touch of unconventionality and colour to your restaurant by incorporating the dish in your menu.

Ingredients (2 servings)

  • Four slices of Japanese bread
  • 12 strawberries
  • 2 kiwis
  • 1 mango
  • 1 cup whipped cream
  • 2 tsp sugar

Preparation method

1. Symmetrically cut fruits into equal parts and remove moisture using a paper towel.

2. Add heavy whipping cream and sugar into a bowl and start whisking until cream is thickened to the right consistency.

3. Spread the whipped cream on all bread slices and diagonally align all fruits.

4. Add more whipped cream between fruits and cover with another slice.

5. Tightly wrap the sandwiches with cling film and refrigerate overnight.

6. Remove cling film and cut the sandwich in half, diagonally. Remove the crust and serve immediately.

As you may have gathered, there’s no denying that Japanese Sandwiches are an art form. Incorporate them into your restaurant menus on World Sandwich Day and watch your customers fall in love with them.

Sign up to our newsletter to be informed of new recipes for your restaurants as well as learning about the latest trends dominating the Japanese foodservice industry.

You can also get in touch with us here for information on our Japanese vinegars and seasoning.

How to Make Teriyaki Sauce?

A staple in Japanese cooking, teriyaki sauce is an easy-to-make versatile sauce that can be used to elevate the flavours of almost any dish.

The sauce can also be found in supermarkets; however, the fresh authentic version will have a much better taste, with no preservatives that are often found in bottled sauces.

So, let’s learn how to make teriyaki sauce.

What is Teriyaki Sauce?

Teriyaki sauce is considered as a fundamental Japanese marinade and seasoning invented by Japanese chefs in the 17th century. It’s traditionally made by mixing and heating soy sauce, mirin and sake. 

But let’s explain what teriyaki means. Teriyaki is made up of two Japanese words, ‘teri’ which refers to the shine on the food given by the sugar in the mirin and ‘yaki’ which is the food preparation method referring to grilling, broiling, or pan-frying.

So, in general, teriyaki is a Japanese cooking technique, referring to meat being marinated in teriyaki sauce and then broiled or grilled – rather than the sauce itself.

Apart from being used as a marinade, it can also be served as a dipping sauce or poured over the meat once it’s been cooked.

The traditional homemade teriyaki sauce is a thin mixture, but it can also be thickened to be used for dipping. Whereas, store-bought bottled varieties are thicker and may not taste as good as the fresh version. 

Teriyaki Sauce Recipe

The traditional Japanese teriyaki sauce contains five main ingredients. However, non-traditional versions contain additional ingredients. You should adjust your ingredients based on your taste and whether you want a Japanese or westernised teriyaki sauce. 

This easy-to-make recipe takes around 5 minutes and serves up to 4 people.

Teriyaki Sauce Ingredients

For a traditional Japanese teriyaki sauce recipe that can be used as a marinade and glaze, you only need four ingredients:

However, if you’re looking to enhance the taste further, you can add any of the below ingredients:

  • Garlic (crushed)
  • Ginger (peeled and finely grated)
  • Honey
  • Sesame oil

If you want to use teriyaki only as a dipping sauce, add in cornflour mixed with water for a thicker consistency because without it, the sauce would be too runny. 

Preparation Method

Whether you’re making a traditional or less traditional version of teriyaki sauce, the preparation method is simple for both.

Pour water into a small pan and mix all the ingredients together. Keeping on medium heat, stir until the sugar has completely dissolved and bring the sauce to a boil.

To give the sauce that glossy shine and slight thickness, lower the heat and continue to cook for 5 minutes.

If you feel your sauce is too thin and want to thicken it more to be used as a dipping sauce, simply mix the cornflour with cold water and add it in the sauce – cook this further until you achieve your desired thickness.

The sauce can also be thinned with water if it’s too thick for your liking. Once the sauce has been cooked, turn off the heat and let it cool before serving or storing it in the refrigerator.

Homemade teriyaki sauce has a shorter shelf life and is best kept in the fridge and used within a few days or frozen for longer storage. While the shelf life of store-bought teriyaki sauce kept in the pantry is 3-6 months if opened and 3 years if left unopened.

What Does Teriyaki Sauce Taste Like?

Teriyaki sauce is a sweet, tangy and sticky sauce. The authentic, homemade, traditional version of the sauce will also have salty umami undertones due to mirin and soy sauce.  

The less traditional version will have the same taste, but with a slight hint of other ingredients included in the recipe, such as ginger and garlic.  

Teriyaki Sauce Uses

Best known for complementing grilled dishes such as Grilled Teriyaki Chicken and Grilled Teriyaki Salmon, the sauce is mainly used as a marinade or glaze for meat and fish dishes.

The beauty of the sauce is that it can be used for barbecuing dishes such as chicken wings and lamp chops, used as a sauce in burgers, in salad dressings, noodle dishes such as teriyaki chicken noodle, stir-fries such as teriyaki chicken stir-fry and as a dipping sauce for dishes such as teriyaki pot stickers.

 

 

 

 

 

Why Use Mizkan’s Honteri in Teriyaki Sauce?

 

Mizkan’s Honteri, is a mirin-style sweet seasoning, but with lower alcohol levels. Because it contains 0.5% alcohol, it does not require boiling like mirin, so it is quicker and easier to use.

When using mirin in teriyaki sauce, you must boil it first to evaporate the alcohol. With Honteri, you can just add it alongside other ingredients and start the teriyaki sauce making process.

The ingredient is perfect in teriyaki sauce as it adds a complex and rounded sweetness as well as helping to accentuate and balance savoury flavours of dishes. 

 

 

 

If you want to find out more about how to use Mizkan Chef products in your restaurants, get in touch with our expert team here.

You can also sign up to our newsletter to keep up to date with all the latest news and trends within the foodservice sector.

When we challenged French Chef, Pierre Sang Boyer, to make a Korean-French fusion recipe with Honteri we were excited to see what he would come back with. As you might expect, he rose to the challenge effortlessly to create a beautiful flavoursome seafood recipe, blending both cuisines perfectly.

About Pierre Sang:

In France, Pierre Sang is one of the most recognisable names in the foodservice industry with a high-profile media presence which stemmed from his first TV appearance as a contestant on French TV program Top Chef in 2011. Since then he has built his reputation as a culinary expert in the French media and is often invited to give his expertise and opinions about French Gastronomy.

Pierre Sang started his career as a baker before working as a chef in Lyon’s Opera. He worked for many Michelin star restaurants in Lyon, Paris and London, before his name became well known within the industry from his appearance on Top Chef. Nowadays, Pierre Sang is giving taste buds a treat with his innovative Korean-French Fusion cuisine across his five restaurants in Paris.

The recipe:

In response to our challenge, Pierre Sang created ‘Seabass en croute with oysters and Honteri gelée served with lemon caviar pomegranate and pickled onions’. Using Honteri as the start point for his imagination, this delicious seafood dish shows how well Honteri works to bring together the various flavours, offering up a masterclass in fusion cooking, blending classic French cuisine with a Korean twist. It is undeniably an elegant dish which would not look out of place on a Michelin stared menu and showcases the versatility of Honteri outside of classic Japanese dishes. Why not delight your diners and re-create this fragrant and flavourful recipe yourself?

For more details about the recipe visit our French Instagram and Facebook pages :
https://www.instagram.com/mizkan_chef_france/
https://www.facebook.com/MizkanChefFR
You can follow Pierre Boyer Sang on Instagram @pierre_sang

Please note this recipe is only available in French for copyright reasons.