Kikkoman‘s naturally brewed soy sauce contains just four ingredients – soybeans, wheat, salt and water – and has no artificial additives. The essential cooking sauce and seasoning for everyday dishes.
We are happy to share with HYPER JAPAN fans three different dishes using shoyu, soy sauce. Don’t forget to watch the introduction video which will help to make these easier!
Check here the recipe for:
Recipe by Kinu Yukawa from Sozai Cooking School
Sukiyaki Warishita Sauce
Sukiyaki Ingredients
Add the noodles at the end. Ladle the sukiyaki into individual bowls and place a little bit of each ingredient per serving. Enjoy eating sukiyaki as you cook away on the table!
*If the sauce gets too reduced and thick, simply dilute with water.
Recipe by Akemi Yokoyama from Sozai Cooking School
SHOYU RAMEN
Serve 2
Toppings
Prepare the following first:
How to make shoyu ramen
CHAR SHU PORK
Serves 2
RAMEN EGG
Serves 2
SHOYU RAMEN PASTE
Serves 2
Recipe by Izumi Nakamura from Sozai Cooking School
FRIED RICE
*Please feel free to adjust the amount of salt & pepper
EGG OMELET
*For a less sweet taste, please change from Maple syrup to Cooking sake
ANKAKE *Asian thick sauce
[ Katakuriko water ]
1 tbsp katakuriko or potato starch + 2 tbsp water
Special thanks to Sozai cooking school
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