Ebarafoods Group’s thought
halal certification productHalal certification products are not sold in Japan. Please click “Contact” at the bottom of the page for product enquiries.
Halal対応商品は日本国内では販売しておりません。商品に対するお問い合わせは、ページ下部にある「Contact」よりお願いします。
TERIYAKI NO TARE
CURRY FLAKE
Enjoy our recipe
- Sauce
- Soup
- Other
Teriyaki Chicken Pizza
Serving suggestion : 1 dishes
Pizza Toppings
| Ebara Teriyaki Sauc | 300g |
| Pizza Crust | 8-inch |
| Chicken Chop (cut into cubes) | 180g |
| Pineapple | 40g |
| Button Mushrooms (thick sliced) | 60g |
| Onion Slices | 30g |
| Mozzarella Cheese | 130g |
| Nori Strips | 1g |
| Mayonnaise | 30g |
| Spring Onion | 2g |
Direction
- Preheat oven to 230°C.
- Cut chicken into cubes, thick slice button mushroom, cube pineapples, slice onion, chop green onions.
- Pan-fry chicken cubes for 4-5 minutes, then flip chicken cubes and put in Ebara teriyaki sauce until it covers ⅓ of the chicken cubes and let it simmer for around 4-5 minutes.
- Separate chicken and teriyaki sauce (reserve sauce for pizza sauce base).
- Place according to sequence: Pizza crust, Ebara teriyaki sauce, teriyaki chicken, mushroom slices, pineapple cubes, mozzarella cheese.
- Put into a preheated oven for 13 minutes, or until the surface turns golden brown.
- After removing from the oven, top with mayonnaise, Ebara teriyaki sauce, spring onion, and nori strips.
- Cut pizza into pieces evenly and serve.
Teriyaki Chicken Karaage
Serving suggestion : 1 dishes
Marinade
| Chicken Chop | 180g |
| Ebara Teriyaki Sauce | 80g |
| Grated Ginger | ½ tbsp |
Karaage
| Marinated Teriyaki Chicken Chop | 1 pcs |
| Corn Starch / Potato Starch | 50g |
| Water | 70g |
| Frying Oil | |
Serving
| Japanese Mayonnaise | 25g |
| Ebara Teriyaki Sauce | 45g |
| (Toppings)Japanese Mayonnaise | |
| (Toppings)Nori Sheets | |
| Lemon Slice | 1 pcs |
| (Optional)Shichimi Togarashi | |
| (Optional)Yuzu Kosho Pepper | |
Direction
- Cut chicken chop into 30g each.
- Marinate chicken chop with Ebara teriyaki sauce and grated ginger, for at least 30 minutes.
- Mix corn starch and water, whisk until smooth to create karaage batter.
- Remove marinated chicken chop and pat dry with a kitchen towel.
- Coat marinated chicken chop with corn starch, then into karaage batter, and coat with corn starch again.
- Gently put coated chicken into deep frying oil for 5-6 minutes.
- Place fried karaage on a wire rack to drain excess oil.
- Mix Japanese mayonnaise and Ebara teriyaki sauce to serve with Teriyaki Chicken Karaage.
- Place Teriyaki Chicken Karaage on a plate and teriyaki mayonnaise sauce on a sauce plate to serve.
Hiroshima Okonomiyaki
Serving suggestion : 1 dishes
Chicken Chop Marinade
| Chicken Chop | 180g |
| Ebara Teriyaki Sauce | 80g |
| Ginger | ½ tbsp |
Pancake
| Water | 150 ml |
| Plain Flour | 100g |
| Cabbage, thin slices | 70g |
| Carrot, shredded | 35g |
| a pinch of salt | |
Egg Noodle Layer
| Cooked Egg Noodles (100g) | 1 nos |
| Ebara Teriyaki Sauce | 20g |
Assembling
| Pancake | |
| Grilled Teriyaki Chicken | |
| Egg Noodles | |
| Tonkatsu (tempura bits) | 4 tbsp |
| Fried Egg | 1 pcs |
| Japanese Mayonnaise | 25 g |
| Ebara Teriyaki Sauce | 25 g |
| Spring Onion | 2g |
| Bonito Flakes | 1g |
Direction
- Marinate chicken chop with Ebara Teriyaki Sauce and ginger (at least 30 minutes).
- i. Mix water, plain flour, and salt to make pancake batter.
ii. Add in cabbage strips and shredded carrot into pancake batter.
iii. Mix well. - i. Oil heated pan.
ii. Pan-fry pancake mixture for 5 minutes at medium heat.
iii. Grill marinated chicken on another pan for 3 minutes on each side.
iv. Flip pancake after 5 minutes or when the bottom of the pancake turns golden brown.
v. Place grilled teriyaki chicken onto the pancake.
vi. Pour remaining teriyaki sauce onto the chicken and spread evenly. - i. Pan-fry cooked egg noodles for 3-4 minutes.
ii. Apply Ebara teriyaki sauce on egg noodles.
iii. Stir-fry gently to even out the sauce on the egg noodles.
iv. Place teriyaki egg noodles onto the stack.
v. Top okonomiyaki with tenkatsu (tempura bits). - i. Fry egg at medium heat for around 3-4 minutes.
ii. Place fried egg onto the stack.
iii. Squeeze Japanese mayonnaise and Ebara teriyaki sauce.
iv. Top okonomiyaki with spring onion and bonito flakes.
Grilled Teriyaki Chicken Burger
Serving suggestion : 1 dishes
Marinated Chicken Chop
| Chicken Chop | 180g |
| Salt | ⅛ tsp |
| Black Pepper | ⅛ tsp |
| Ginger | ½ tsp |
| Cayenne Powder | ½ tsp |
| Garlic Powder | ½ tsp |
Smoked Paprika Teriyaki Sauce
| Ebara Teriyaki Sauce | 130g |
| Smoked Paprika Powder | 1 ½ tsp |
Burger Assembling (arrange from bottom to top)
| Bottom Bun | |
| Mayonnaise | 20g |
| Green Coral | 3 pcs |
| Tomato Slices | 3 pcs |
| Grilled Teriyaki Chicken (smoked paprika teriyaki sauce coated) | 1 pcs |
| Cheddar Cheese | 1 pcs |
| Fried Egg | 1 nos |
| Pickled Purple Cabbage | 30g |
| Mayonnaise | 20g |
| Top Bun | |
Direction
- Marinate boneless chicken chop with salt, black pepper, ginger, cayenne powder, and garlic powder, for at least 30 minutes.
- i. Pan sear marinated chicken for 3-4 minutes on each side.
ii. Toast burger bun on pan until golden brown.
iii. Cook fry egg on medium heat for 3-4 minutes.
iv. Squeeze mayonnaise on burger bun in a zigzag motion.
v. Dip grilled marinated chicken into Ebara teriyaki sauce.
vi. Place according to sequence: Burger bun, mayonnaise, green coral lettuce, tomato slices, grilled marinated chicken, cheddar cheese, fried egg, pickled purple cabbage, mayonnaise, burger bun.
Teriyaki Chicken Katsu Burger
Serving suggestion : 1 dishes
Marinated Chicken Chop
| Chicken Chop | 180g |
| Salt | ⅛ tsp |
| Black Pepper | ⅛ tsp |
| Ginger | ½ tsp |
| Garlic Powder | ½ tsp |
Teriyaki Chicken Katsu
| Egg | 1 nos |
| Plain Flour | 30g |
| Breadcrumb | 50g |
| Marinated Chicken Chop | 1 pcs |
| Cayenne Powder | ½ tsp |
Burger Assembling (arrange from bottom to top)
| Bottom Bun | |
| Mayonnaise | 20g |
| Green Coral Lettuce | 3 pcs |
| Tomato Slices | 3 pcs |
| Teriyaki Chicken Katsu | 1 pcs |
| Ebara Teriyaki Sauce | 50g |
| Cabbage Strips | 50g |
| Ebara Teriyaki Sauce | 50g |
| Pickled Red Onion | 30g |
| Mayonnaise | 20g |
| Top Bun | |
Direction
- Marinate boneless chicken chop with salt, black pepper, ginger, cayenne powder, and garlic powder, for at least 30minutes.
- i. Prepare one plate for each of plain flour, whisked egg, and breadcrumb.
ii. Coat marinated chicken with plain flour, whisked egg, and breadcrumb respectively in that order.
iii. Deep fry in 180°C frying oil for 7-8 minutes.
iv. Put fried marinated chicken on a rack to remove excess oil. - i. Toast burger bun on a pan until golden brown.
ii. Apply mayonnaise on burger bun in a zigzag motion.
iii. Place according to sequence: Burger bun, mayonnaise, green coral lettuce, tomato slices, teriyaki chicken katsu, Ebara teriyaki sauce, cabbage strips, Ebara teriyaki sauce, pickled red onion, mayonnaise, burger bun.
Teriyaki Oshi Sushi
Serving suggestion : 1 dishes
Spicy Teriyaki
| Chicken Breast | 180g |
| Ebara Teriyaki Sauce | 150g |
| Cayenne Pepper | 1 ¼ tsp |
Mixed Sushi Rice
| Sushi Rice | 190g |
| Furikake (Japanese Seasoning) | 10g |
Assembling
| Sushi Rice with Furikake | 100g |
| Cheddar Cheese | 3 pcs |
| Sushi Rice with Furikake | 100g |
| Spicy Teriyaki Chicken (10 slices) | 1 pcs |
| Mozzarella Cheese | 70g |
| Mayonnaise | 20g |
| Spicy Teriyaki Sauce | 20g |
| Spring Onion | 1g |
| Chili Strips | 1g |
Direction
- 1. Mix Ebara teriyaki sauce with cayenne pepper to create spicy teriyaki sauce.
2. Mix sushi rice with Furikake (dry Japanese seasoning)
3. Pan sear chicken slices until half cooked.
4. Add spicy teriyaki sauce and simmer. - 1. Preheat the oven to 220°C.
2. Place mixed sushi rice, cheddar cheese, sushi rice accordingly, into an Oshi sushi mould.
3. Remove pressed sushi from mould.
4. Place spicy teriyaki chicken and mozzarella cheese accordingly, onto the Oshi sushi.
5. Place Oshi sushi into a preheated oven for 8 minutes.
6. After 8 minutes, remove baked Oshi sushi from the oven.
7. Top Oshi sushi with mayonnaise, Ebara teriyaki sauce, spring onion, and chilli strips.
8. Ready to serve.
Teriyaki Shrimp
Serving suggestion : 1 dishes
Teriyaki Stir Fry Shrimp
| Shrimps | 20 pcs |
| Salt | ¼ tsp |
| Black Pepper | ¼ tsp |
| Chili Flakes | 1 tsp |
| Garlic | 2 tbsp |
| Butter | 30g |
Teriyaki Shrimp (half mould)
| Sushi Rice with Black Sesame | 250g |
| Mayonnaise | 30g |
| Long Cucumber Slices | 6pcs |
| Sushi Rice with Black Sesame | 250g |
| Ebara Teriyaki Sauce | 30g |
| Stir Fried Teriyaki Shrimp | 15 pcs |
| Chopped Parsley | 1g |
| White Sesame | 1g |
Ginger Teriyaki Sauce
| Ginger | 10g |
| Teriyaki Sauce | 100g |
Smoked Salmon (half mould)
| Sushi Rice with Black Sesame | 250g |
| Mayonnaise | 30g |
| Avocado, sliced | 1 pcs |
| Sushi Rice with Black Sesame | 250g |
| Smoked Salmon | 100g |
| Ginger teriyaki sauce | 20g |
| Ebiko | 10g |
Direction
- 1. Mix sushi rice with black sesame.
2. Place mixed sushi rice, mayonnaise then sliced cucumber (half mould) & sliced avocado (half mould), mixed sushi rice, and Ebara teriyaki sauce accordingly.
3. Remove oshi sushi from mould. - Mix ginger and Ebara teriyaki sauce.
- 1. Heat pan.
2. Melt butter on pan, add in chopped garlic and stir fry until fragrant or until golden brown.
3. Add in shrimp and stir fry, until half cooked.
4. Add in chili flakes, salt, and black pepper.
5. Stir fry for around 1 minute.
6. Add in Ebara Teriyaki Sauce and let simmer. - 1. Place teriyaki shrimp (half) and smoked salmon (half) onto the oshi sushi.
2. Use a flaming torch to sear the smoked salmon.
3. Top teriyaki shrimp side with white sesame and chopped parsley.
4. Top smoked salmon with ginger teriyaki sauce and ebiko.
Oyako Donburi
Serving suggestion : 1 dishes
Ingredients
| Ebara Donburi sauce | 40ml |
| Water | 80ml |
| Chicken meat bite-size | 50g |
| Beaten egg | 60g |
| Sliced onion | 30g |
| Green leek bite-size | 20g |
| Vegetable oil | 2 tbsp |
| Cooked hot rice | 200g |
Direction
- In a small pot, sauté onion and Chicken with vegetable oil.
- Add the Ebara Donburi sauce diluted by water, boil until chicken cooked.
- Put beaten egg into the pan, Egg get harden softly add green leek.
- Pour it on rice.
Yakiniku Don
Serving suggestion : 2 dishes
Ingredients
| Beef Ribs | 300g |
| Yakiniku Sauce | 100g |
| Rice | For 2 serving |
| Salad Oil | moderate |
| Onion | Cut into thin slice |
| Fine Chopped Green Onion | moderate |
Direction
- Hot the frypan with oil, fry the beef with yakiniku sauce.
- Rice put in bowl, 1. and sliced onion on top of the rice.
- Sprinkled green onion on top and is ready to serve.
Sesame Pepper Salad
Serving suggestion : 4 dishes
Ingredients
| Choregi Salad Dressing | 60g |
| Kaiso(Seaweed) Mix | 4g |
| Shelled shrimp | 100g |
| Cucumber | 60g |
| Red-leaf lettuce | 50g |
| Lettuce | 50g |
| Carrot | 20g |
Direction
- Shred red-leaf lettuce and lettuce into bite-sized.
- Cut cucumber in half top to bottom, slice slantingly.
- Cut carrot into fine strips.
- Boil Shelled shrimp quickly, and soak in cold water.
- Reconstitute kaiso mix.
- Mix 1.-5. in the bowl and dress with “Choregi Salad Dressing”. Arrange attractively on a plate and serve.
Choregi Deep-fried Chicken Wing
Serving suggestion : 2 dishes
Ingredients
| Choregi Salad Dressing | Appropriate amount |
| Chicken wings | 5-6 piece |
| flour | Appropriate amount |
| Frying oil | Appropriate amount |
Direction
- Wash the chicken wings and wipe off with kitchen paper, cut the joint.
- Cover enough 1. with flour.
- Heat the oil in a high sided pan until it reaches 150 ℃.
- Fry 2. for about 5 minutes, then take them out from the pan and wait for about 2 minutes to being cooked by remaining heat. Fry again on high heat until their coatings become crispy.
- Toss with “Choregi salad dressing” in a bowl, and dish up on a plate.
Fried Chicken Shoyu Ramen
Serving suggestion : 1 dish
Ingredients
| Fried chicken | 2 peaces |
| Boiled egg | 1/2 peace |
| Boiled spinach | 30g |
| Chinese bamboo shoot | 30g |
| Leek | 5g |
| Thin noodle | 1 ball |
| Niboshi Shoyu Ramen soup | 36ml |
| Hot water | 400ml |
Direction
- To prepare each ingredients , Fry chicken, Egg boil and cut half, Spinach boil and cut bite-size, Chinese bamboo shoot cut bite-size, Leek chop.
- Boil noodle as it’s settling time.
- Dilute Niboshi Shoyu Ramen soup with hot water.
- Put the Boiled noodle into the soup.
- Put the all ingredients onto the noodle.
Spicy Miso Ramen
Serving suggestion : 1 dish
Ingredients
| Minced chicken | 50g |
| Boiled egg | 1/2 piece |
| Sprout | 30g |
| Spring onion | 5g |
| Young corn | 1 piece |
| Thick noodles | 1 serving |
| Spicy Jigoku soup | 60g |
| Hot water or broth | 360ml |
| Cooking oil |
Direction
- Boil the sprout and young corn, cut the spring onion into pieces.
- Heat the cooking oil in a frying pan, stir-fry minced chicken until cooked.
- Add “Ebara Spicy Jigoku Soup” and hot water or broth into 2., bring to the boil.
- Boil noodles in a large pot.
- Place the 3. and 4. in a bowl.
- Put the 1. on the noodles to finish.
Hokkaido Miso Ramen
Serving suggestion : 1 dish
Ingredients
| Minced chicken | 50g |
| Boiled egg | 1/2 piece |
| Sprout | 30g |
| Spring onion | 5g |
| Young corn | 1 piece |
| Thick noodles | 1 serving |
| Ebara Miso Ramen Soup | 60g |
| Hot water or broth | 360ml |
| Cooking oil |
Direction
- Boil the sprout and young corn, cut the spring onion into pieces.
- Heat the cooking oil in a frying pan, stir-fry minced chicken until cooked.
- Add “Ebara Miso Ramen Soup” and hot water or broth into 2., bring to the boil.
- Boil noodles in a large pot.
- Place the 3. and 4. in a bowl, and put 1. on the noodles to finish.
Japanese Curry Bun
Yield : 10-11 buns
Bun
| Bread Flour | 1½ cup |
| Salt | ½ tsp |
| Honey | 1 tbsp |
| Instant Yeast | ½ cup |
| Warm Milk | 1 tsp |
| Softened Butter | 1 tbsp |
Japanese Curry Filling
| Chopped Yellow Onion | 17g |
| Grated Ginger | 1g |
| Chopped Garlic | 2g |
| Potato Cubes | 23g |
| Carrot Cubes | 35g |
| Water | ⅛ cup |
| Minced Chicken | 100g |
| Ketchup | ¼ tbsp |
| Soy Sauce | ¼ tbsp |
| Grated Apple | 30g |
| A pinch of Salt | |
| Water | 212g |
| Ebara Curry Flake | 75g |
| Sugar | 5g |
| Apple Cider Vinegar | 10g |
| Salt | 2g |
Assembling
| Breadcrumbs | 150g |
| Egg | 1 nos |
| Mozzarella Cheese | 220g |
Direction
- i. Mix bread flour, warm milk, honey, instant yeast, and salt into a mixing bowl.
ii. Knead for around 10 minutes.
iii. Add in softened butter and knead for another 5 minutes.
iv. Place dough into a greased bowl.
v. Seal and set to rise. - i. Sauté chopped onion until golden brown.
ii. Add in grated ginger, chopped garlic, carrot cubes, potato cubes, and water.
iii. Let simmer until no more water left.
iv. Add in minced chicken and salt.
v. Stir fry until minced chicken is cooked.
vi. Add in ketchup, soy sauce and grated apple.
vii. Mix well until fillings are even. - i. Add in water, and boil for 15 minutes.
ii. Add in salt, sugar, apple cider vinegar, and Ebara curry flake.
iii. Stir until thick. - i. Portion dough to 35g each.
ii. Spread dough to 11cm diameter.
iii. Put 20g Japanese curry filling and 20g mozzarella cheese onto the dough.
iv. Wet dough edge with egg.
v. Fold dough edge inwards.
vi. Smoothen the edges with egg.
vii. Coat bun with egg and breadcrumbs.
viii. Deep fry for 4 minutes (180°C).
ix. Place Japanese Curry Bun on a wire rack to drain excess oil.
x. Ready to serve.
Japanese Style Curry
Serving suggestion : 5 dishes
Ingredients
| Ebara Curry Flake | 180g |
| Onion | 300g |
| Potato | 200g |
| Carrot | 100g |
| Water | 700g |
| Vegetable oil | 2 tbsp |
| Optional | Chicken meat |
| All materials cut into bite-size. | |
| Cooked curry sauce | 250g/dish. |
| Cooked hot rice | 300g/dish. |
Direction
- In a large pot, sauté onion and Chicken (optional) with vegetable oil.
- Add the carrots and potatoes, stir a few times and then add water.
- Bring to a boil and simmer for 20-25 minutes.
- Stop boiling and cool down first to around 80 degrees. Add Ebara curry flake.
- Lower hart and stir the mixture until the curry roux has melted and blended well.
- Continue simmering until thick.
Curry Udon with Tempura
Serving suggestion : 1 dish
Ingredients
| Ebara Curry Flake | 20g |
| Ebara Donburi sauce | 25ml |
| Water | 250g |
| Sliced Onion | 20g |
| Vegetable Tempura | 3 pieces (any kinds) |
| Sliced Japanese leek | 5g |
| Udon | 300g |
Direction
- In a large pot, simmer sliced onion with Ebara Tempura & Udon tsuyu and water.
- Stop boiling , add Ebara Curry Flake stir the mixture until the curry roux has melted and blended well.
- Continue simmering until lightly thick.
- Boil the Udon in hot water, drain off water well .
- Put the Udon in bowl , Pour Curry sauce , Dish up Tempura and leek.
