halal certification recipe

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TERIYAKI NO TARE

CURRY FLAKE

Enjoy our recipe

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.
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