halal certification recipe

Ebarafoods Group’s thought

halal certification product

Halal 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。

Enjoy our recipe

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.
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