Ebarafoods Group’s thought
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TERIYAKI NO TARE
Enjoy our recipe
- Sauce
- Soup
- Other
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 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.
