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Ozoni (Japanese New Year’s Mochi Soup)

2

Product(s) Used

Special Diet

Course

Soup

Main Ingredient

Seafood

Occasion

Authentic Japanese, Holidays

Ingredients

  • 1 3/4 cup water
  • 1 piece Kombu (5g)
  • 1/2 cup Katsuobushi (dried bonito flakes)
  • 1 tbsp San-J Tamari Soy Sauce
  • 1 tbsp sake
  • Pinch of salt
  • 1/2 inch large carrot, cut into 1/8-inch-thick rounds
  • 1.75 oz spinach
  • 2 shrimp, with shells and heads on, deveined
  • 2 pieces Kiri mochi (Japanese cut rice cake)
  • 2 fresh shiitake mushrooms, stem removed
  • 2 slices kamaboko (fish cake), 1/8 inch thick

Directions

  • To make dashi, in a large pot, simmer water with dried kombu on medium-low heat for about 20-30 minutes, but don’t let the water boil. Remove the kombu from the pot and discard.
  • Turn up the heat to high and bring the water to boil, add katsuobushi to the pot, let it sink in the water and simmer for 30 seconds. Then turn off the heat and let it steep for 10 minutes.
  • Using a cheese cloth or a paper towel lined over a strainer, strain the dashi into a large bowl. Pour the dashi back to the pot and add San-J Tamari Soy Sauce, sake, and salt, and set aside.
  • Bring a medium pot of water to a boil. Cook carrot to tender for about 2 minutes, remove, and set aside.
  • Using the same boiling water, blanch spinach, cooking about 30 seconds. Take the spinach out, transfer it to cold water. Squeeze the spinach out excess water, cut into 1 1/2-inch lengths, and set aside.
  • In the same boiling water, cook shrimp for about 2 minutes or until cooked through.
  • Place mochi cakes in a toaster oven and toast until puffy. (mochi can be cooked in a frying pan over medium-heat.)
  • Heat the dashi mixture in a large pot. Once boiling, add the Shiitake pieces and simmer for about 4 minutes on low heat.
  • In each individual bowl, place a piece of mochi, shrimp, spinach, carrot, shiitake, and fish cake. Pour the soup over and serve.
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Yosenabe (Japanese Hot Pot)

4

Product(s) Used

Special Diet

Course

Main Course

Main Ingredient

Seafood

Occasion

Authentic Japanese

Ingredients

  • 1/2 head Large napa cabbage, cut into 2-3 inch length
  • 1/2 bunch  shungiku (chrysanthemum greens), cut into 2 inch lengths
  • 1  Naga negi (Japanese long green onion) or 4 regular green onions, cut into ½inch thick slices
  • 1/2  carrot, cut into ¼ inch thick rounds (optional)
  • 4  shiitake mushrooms, stem removed. Slice cap with decorative cuts to make a flower pattern (optional)
  • 1 package Enoki mushrooms, bottom trimmed
  • 1/2 package Shimeji mushrooms, bottom trimmed
  • 1 package Medium-firm tofu, cut into 8 pieces
  • 1 package shirataki noodles
  • 1 lb cod boneless fillets, cut into 2 inch pieces
  • 8 shrimps, shelled, deveined

For Soup Broth

  • 4 cups dashi (Awase dashi with kombuand Katsuobushi)
  • 4 Tbsp. San-J Tamari soy sauce
  • 4 Tbsp. mirin
  • 4 Tbsp. sake

For Shime

  • 1 cup cooked rice
  • 1 egg
  • 1 green onion, chopped

Directions

  • Prepare ingredients
  • Cut all vegetables and seafood.
  • Arrange prepared ingredients on a big platter or a bamboo zaru basket.

To Make Soup Broth

  • To make dashi,simmer4 cups of water with dried kombu in a large pot on medium-low heat for about 20-30 minutes, but don’t let the water boil. Remove the kombu from the pot and discard.
  • Turn up the heat to high and bring the water to boil, add katsuobushi to the pot, let it sink in the water and simmer for 30 seconds. Then turn off the heat and let it steep for 10 minutes.
  • Using a cheese cloth or a paper towel lined over a strainer, strain the stock to a large bowl.
  • Pour the dashi into a large pot and add San-J Tamari Soy Sauce, mirin, and sake. Cover and bring to simmer and turn off the heat.

How to Cook and Eat

  • Bring the soup broth to a boil on a portable butane stove or a regular stove top.
  • Add ingredients to the pot, arranging nicely by sections. Put vegetables first that take longer to cook. Cover the pot with a lid and cook until all ingredients are cooked. Turn down the heat to simmer to keep the ingredients hot while the foods are served right from the pot for everyone. (like fondu)
  • Once all the cooked ingredients are served and gone from the pot, turn up the heat and start addingingredients for another batch. Repeat until all ingredients are gone or everyone is full.

How to Cook Shime

  • Shime means “to finish it up” in Japanese. The soup broth in the pot after all the ingredients are cooked is exceptionally delicious. Remove ingredients left in the pot if there are any, and add rice and cook to make porridge. After the rice is cooked and has creamy consistency, stir in egg and mix. Sprinkle chopped green onion on top and serve.
  • Other than rice, you can cook different types of noodles such as udon or ramen for shime.
  • Note: Ingredients that go into a yosenabe are very flexible. You can change up the ingredients depending on what you have. You can use meat such as chicken in place of fish or add shellfish such as clams, scallops, or mussels.
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Shabu Shabu

4

Product(s) Used

Special Diet

Course

Main Course

Main Ingredient

Beef

Occasion

Authentic Japanese

Ingredients

  • 4 cups Water
  • 1-2 pieces Kombu (about ½ oz.)
  • 1/2 Large head of Napa cabbage, cut into 2-3 inch length
  • 1/2 carrot, peeled very thinly with a peeler
  • 1 Naga negi (Japanese long green onion ) or 4 regular green onions, but into ½ inch thick slices
  • 1 package shimeji mushrooms, bottom removed
  • 1 package Medium-firm tofu, cut into 8 pieces
  • 1/2 package Shungiku (chrysanthemum ) or Mizuna
  • 1 lb Beef (chuck or rib eye) or Pork (pork belly or pork shoulder), thinly sliced for Shabu Shabu, about 1/16 inch thickness
  • Udon noodles, cooked
  • San-J Tamari Soy Sauce if necessary to add flavor to the leftover of the broth
  • 1 green onion, chopped

For Dipping Sauce

  • A: Ponzu
  • 1 cup of San-J Tamari Splash
  • B: Gomadare (Sesame dipping sauce)
  • Mix ¾ cup of San-J Tamari Splash, ¼ cup of Tahini( ground sesame paste), and 1 Tbsp. of sugar.

Directions

  • Add 4 cups of water to a large pot and put Kombu in water for about 30 minutes.
  • Prepare the vegetables and arrange them nicely on a large plate.
  • Turn on the heat of a portable gas burner and put the large pot and simmer the water with kombu in the pot over low heat. Right before the water starts boiling, take out the Kombu. This is the kombu-dashi (kombu broth)
  • Cook about ¼ to 1/3 portion of each vegetable in the kombu-dashi. Start with the vegetables that take longer to cook; Napa cabbage, thinly peeled carrots, mushrooms, naga negi, tofu, then shungiku
  • Holding one piece of meat at a time with chopsticks or a tongue and cook the meat by swishing it in the broth. It takes only 10-20 seconds to cook shabu shabu meat as it is very thin.
  • Dip cooked meat and vegetables in ponzu sauce or gomadare.
  • Repeat cooking vegetables and meat once each batch is cleared.
  • For shime at the end, add cooked udon noodle to the remaining broth. Add tamari soy sauce if the broth needs more flavor. Sprinkle chopped green onion and enjoy.
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Sukiyaki Sauce

Hot pot is taking the world by storm. Sukiyaki sauce is the broth-like base for traditional Japanese hot pot — Sukiyaki. Sukiyaki consists of simple ingredients like meat and vegetables, which are cooked together in one shallow pot. A successful Sukiyaki is more than the proteins — the beef, chicken, pork, or tofu. It is also more than the colorful assortment of vegetables — carrots, mushrooms, onions, and leafy greens. It’s even more than the slurpable noodles. Delicious Sukiyaki begins with a great sauce.

4

Special Diet

Dairy-Free

Course

Sauce

Main Ingredient

Occasion

Authentic Japanese, Entertaining

Ingredients

If you want to bring your family around the hot pot for a traditional Japanese Sukiyaki, we've got the perfect sauce to start things off. Our Sukiyaki sauce recipe is simple, sweet, and full of umami. It features our unforgettable San-J Tamari Soy Sauce. As with other hot pots, the traditional method is to cook your ingredients in the Sukiyaki sauce. The flavor of this sauce recipe brings a rich depth to every morsel it cooks. To make this sauce, you'll need:

  • 1/2 cup  San-J Tamari Soy Sauce
  • 1/2 cup sake
  • 1/2 cup mirin
  • 2 cups water
  • 1/4 cup sugar

Directions

This main course dish is more than just a meal — it's an experience. The act of cooking together is a family bonding experience you won't forget. Our Sukiyaki sauce will soon be your favorite hot pot broth, condiment, or dipping sauce. See how easy this delicious sauce is to make with your family or on your own in a few steps:

  • Mix San-J Tamari Soy Sauce, sake, mirin, water, and sugar in a small pan.
  • Bring the mixed ingredients to a boil.
  • Turn off the heat and set the sauce aside. 
  • Enjoy your Sukiyaki sauce with your favorite meat, vegetables, rice, and noodles, or pair it with our delicious Sukiyaki recipe
You can enjoy Sukiyaki sauce with or without the hot pot. Marinate it with your favorite grilled meats and fish. Spoon it over proteins and vegetables as a condiment. You can also serve it with thick udon noodles or over white rice to give your meal some flavor.
Sukiyaki sauce has a sweet and salty flavor similar to Teriyaki sauce. While they share many of the same ingredients, the main difference is consistency. Sukiyaki has a soup-like consistency, while Teriyaki tends to be thicker. Our Sukiyaki sauce recipe benefits from the superb flavor-enhancing properties of San-J Tamari Soy Sauce, giving it a rich, umami taste.