Japanese

Koikuchi Soy Recipe

Spicy Pork Udon

Spicy Pork Udon

Ingredient: 3 servings
  • 1 Pack Sanuki Udon
  • 5.3 oz Pork Thigh thinly sliced
  • 3 Green Onion
  • 1 Red Chili Pepper
  • 3 Eggs
  • 1tb Koikuchi Soy
  • 2tb Potato Starch
  • Oil for frying As needed
  • 3 oz Dashi Soy
  • 27 oz Water
Preparation
  1. Cut pork into 4 cm pieces, mix Koikuchi Soy with potato starch and coat pork. Fry on medium high heat for about 3 minutes.
  2. Cut green onion and red chili pepper (take out seeds) into small pieces.
  3. Put Dashi Soy, water and red chili pepper in a small pan and leave in until it boils.
  4. Boil the udon in hot water, strain, take out and put in a bowl and break an egg into it.
  5. Pour 3. on top of the udon, add the pork from 1. and the green onions.

Fried Chicken Wings

Fried Chicken Wings

Ingredient: 4 servings
  • Chicken wings: 8 pieces
  • Garlic: 1 clove
  • Sesame oil: 2 Tbsp
  • A:
  • Koikuchi Soy: 3 Tbsp
  • Sake: 3 Tbsp
  • Honey: 2 Tbsp
  • ½ red pepper sliced thin
  • Grated ginger: 1 piece
  • Miso: 2 Tbsp
  • Flour: 4 Tbsp
  • Cabbage: ¼ roll
  • Tomatos: 2
  • White sesame seed: as you like
  • Frying oil: as needed
Preparation
  1. Cut chicken wings as to loosen skin and meat off bones.
  2. Put sesame oil and diced garlic in frying pan and stir fry, then put ingredients A in pan and turn heat off when fully cooked. Put step (1) in pan for 10 minutes.
  3. Cut cabbage to edible size and soak in cold water, then drain out excess water. Wash tomatoes and slice them each in eighths.
  4. Take wings out and wipe off sauce/water with paper towel then dip into flour and fry them using oil with heat turned up to 320 F.
  5. Reheat (2) until simmering, pour miso and let dissolve. Let simmer until sauce evaporates to ½ the amount.
  6. Put fried wings in step (5), sprinkle white sesame seeds and transfer onto a plate. Finish by putting tomatoes and cabbage.