![Sukiyaki Hot Pot](img/index/name_img01.png)
Ingredients (4 pax):
300g Thinly sliced beef
1 Packet of Tofu
1 Spring onion
1/2 Napa Cabbage
1/2 Carrot
1 Packet of shirataki noodles
8 Shiitake mushrooms
4 Raw eggs
4 Portions of steam rice
1 Tbsp Oil
200ml Water/ Dashi Soup
120ml Dai Aso Sukiyaki Sauce
Method:
- 1.Heat the oil in a pot and add the sliced beef. Flip and Cook the meat.
- 2.Pour Dai Aso Sukiyaki Sauce into the pot filled with water or dashi soup according to preference.
Add other ingredients to the pot and simmer together for few minutes
- 3.Enjoy Sukiyaki hot pot with raw eggs as a dipping sauce and steamed rice.
![Japanese Beef Bowl](img/index/name_img02.png)
Ingredients (3-4 pax):
300g Thinly sliced beef
1 Onion (sliced)
3 Cups cooked rice
Few pickled red ginger
1 Tbsp Oil
100ml Water
100ml Dai Aso Gyudon Sauce
Method:
- 1.Heat the oil in a frying pan with sliced onions until tender.
- 2.dsliced beef, Dai Aso Gyudon AdSauce and water to simmer for few minutes till cook.
- 3.Serve the beef and onions over rice and top with pickled red ginger.
![Teriyaki Chicken](img/index/name_img03.png)
Ingredients (2-3 pax):
2 Boneless skin-on chicken thighs or breasts
Pepper
2 Tbsp cornstarch
1 Clove large garlic (crushed)
Finely chopped scallion
2 Tbsp Oil
60ml Dai Aso Teriyaki Sauce
Method:
- 1.Add chicken meat, pepper and cornstarch to a bowl and stir until coated
- 2.Heat the oil in a frying pan and add the chicken meat and fry until slightly brown.
Add the crushed garlic and fry for 1-2 minutes.
Add Dai Aso Teriyaki Sauce and cook over a medium heat until the chicken is sticky
and coated in a thick sauce.
- 3.Sliced into bite-size pieces and top with the sliced scallion
![Udon Noodles Soup](img/index/name_img04.png)
Ingredients (2 pax):
2 Servings udon noodles
Coriander (optional)
Fish cakes (optional)
Dried bonito flakes (optional)
450ml Water
100ml Dai Aso Dashi Soup Stock
Method:
- 1.Boil udon noodles according to the package instruction.
- 2.Place water and Dai Aso Dashi Soup Stock as noodles soup broth in another pot.
Boil over medium-low heat.
- 3.Add cooked udon noodles to the noodle soup broth.
Serve with coriander and fish cakes or bonito flakes.
![Soba Sauce Noodles](img/index/name_img05.png)
Ingredients (2 pax)
2 portions of egg noodles
Bean sprouts
2 Boiled eggs
1 Tomato (sliced)
Sliced green onion
Coriander (optional)
Sesame oil
150ml Water
150ml Dai Aso Soba Tsuyu
Method:
- 1.Boil bean sprouts and egg noodles according to the package instruction and sprinkle with sesame oil after boiling.
- 2.Dilute Dai Aso Soba Tsuyu with water as the dipping sauce and adjust the strength according to preference.
- 3.Serve egg noodles with coriander, sliced green onion, sliced tomatoes, bean sprouts and boiled eggs.
![Pearl Barley Boiled Spare Ribs with Hamada VII Naturally Brewed Soy Sauce](img/index/name_img06.png)
Ingredients (2 pax)
500g Spare Ribs
100g Pearl Barley
80g Fresh Mushroom
60g Hamada VII Naturally Brewed Soy Sauce
2g Salt
8g Sugar
Method:
- 1.Wash spare ribs with water and drain. Soak pearl barley in water for 30 minutes, and rinse.
- 2.Boil the spare ribs and pearl barley in water, add all the spices and turn to low fire.
Continue to cook for about one hour until it is flavored.
![Simmered Pork and Radish with Dai Aso Teriyaki Sauce](img/index/name_img07.jpg)
Ingredients (2-3 pax)
150g Pork
650g Radish
200ml Water
Dashi Soup: 1 Tsp of Hamadaya Dai Aso Dashi Soup Stock + 200ml Water
50ml Hamadaya Dai Aso Teriyaki Sauce
Method:
- 1.Cut the radish into 2cm thick half-moons and put them in a frying pan.
- 2.Add water to the frying pan over the radish and heat it over medium heat.
After boiling, steam for another 13 minutes until the bamboo skewers passing smoothly.
- 3.Turn off the heat and drain it.
- 4.Put pork and radish in a frying pan,
add dashi soup and Hamadaya Dai Aso Teriyaki Sauce, and cook over medium heat.
- 5.When it boils, open the lid. The broth becomes less, and it can be served.
![Avocado Tuna Bowl with Dai Aso Soba Tsuyu](img/index/name_img08.jpg)
Ingredients (2 pax)
150-200g Tuna (sashimi)
1 Avocado
2-3 Sheets of green shiso
Grilled seaweed: Appropriate amount
2 Bowls of rice
Seasoning: 1 tbsp Hamadaya Dai Aso Soba Tsuyu+ 1 tsp sesame oil+ some grated garlic
Method:
- 1.Cut the tuna into bite-sized pieces.
- 2.Put and mix the ingredients of seasoning in a bowl first, and then add tuna and mix again.
- 3.De-seed the avocado, cut into bite-sized pieces and add to the bowl.
- 4.Shred the green shiso.
- 5.Add the rice in a bowl. Tear the seaweed and place it on top of the rice.
Serve tuna and avocado on the top and finally put the shredded green shiso on it.
![Inari Sushi with Dai Aso Dashi Soup Stock and Mirin](img/index/name_img09.jpg)
Ingredients (2-3 pax)
6 pieces of deep-fried bean curd (Small)
200ml Water
40ml Hamadaya Dai Aso Dashi Soup Stock
40g Sugar
30 ml Hamadaya Dai Aso Mirin
900g Vinegared rice
Method:
- 1.Pour hot water over the deep-fried bean curd to remove the oil.
- 2.Put water in a pan, add Hamadaya Dai Aso Dashi Soup Stock,
sugar and Hamadaya Dai Aso Mirin, and boil.
- 3.Put the deep-fried bean curd in a pan, boil it until the broth is less,
and spread it on a plate while it is still hot in order to remove the heat.
- 4.Put the vinegared rice on the deep-fried bean curd and wrap it like a stick.
- 5.Serve with sesame seeds as you like. It will enhance the sweetness if you add wasabi.
![White Fish with Dai Aso Sukiyaki Sauce](img/index/name_img10.jpg)
Ingredients (2 pax)
White fish*2
80g Lotus root
40g Carrot
1 Green pepper
Potato starch: Appropriate amount
Cooking oil: Appropriate amount
80ml Hamadaya Dai Aso Sukiyaki Sauce
80 ml Water
Method:
- 1.Cut the white fish into bite-sized pieces and sprinkle with salt.
Cut lotus root, carrots and peppers into small pieces.
- 2.Deep-fried vegetables.
- 3.Sprinkle potato starch on white fish and fry.
- 4.Put vegetables and fish in a frying pan,
add Hamadaya Dai Aso Sukiyaki Sauce and water, and let it boil.
- 5.Turn off the heat and serve them in a plate.