Tuesday, May 24, 2016

Why My Kitchen Is Never Without Kikkoman Soy Sauce (and Yours Shouldn't be Either)? + Beef Sukiyaki Recipe


Why My Kitchen Is Never Without Kikkoman Soy Sauce (and Yours Shouldn't be Either)? Let me now answer that question...I love using Kikkoman in my dishes that need soy sauce.

After attending two cooking workshops using Kikkoman Soy Sauce and Teriyaki sauce, I make sure that we always have a big bottle.  We are a family who consume a great deal on "sawsawan" or dipping sauce.  From using the regualr commercial soy sauce, I shifted to using Kikkoman.


For one, Kikkoman use four pure ingredients, a natural brewing process and around 300 different aromas are the secret of Kikkoman naturally brewed soy sauce, which is produced according to a 300+ year-old recipe.

It has Odor-Eliminating Effect, Sashimi is dipped in soy sauce not only to add the flavor of soy sauce to the raw fish, but also to mask its odor fishy odor.

Do you know that when Kikkoman is  heated during frying or grilling, it brings out an appealing aroma and rich color that stimulate the appetite. This effect occurs more so when the  meat is grilled once marinated with soy sauce or when adding soy sauce to cooked ingredients as a finishing touch.

So I've mentioned that I've been using it in my cooking, here's sharing you one recipe which I learned from the Kikkoman Oriental Journey.



BEEF SUKIYAKI

Ingredients:

200 grams beef sirloin, Sukiyaki cut
1/4 cup Kikkoman Standard grade soy sauce
1 medium sliced onion
1 small carrot, sliced half moon
1 stalk celery (reserve leaves)
3 pcs (10 gms) Shitake mushrooms, soaked overnight
                         and sliced (reserve 3/4 broth)
2-3 pieces (10 grams) tenga ng daga, soaked overnight and sliced
3 Tbsp brown sugar
2 1/2 cups meat broth or water
100 grams tofu, cut into 1 inch cubed and blanched
75 grams Sotanghon
100 grams Chinese cabbage, cut into wide strips
3 pcs eggs, whole
1 stalk leek, sliced

Procedure:

1. Mix beef nd 2 Tbsp of Kikkoman soy sauce. Saute by batch in 2-3 Tbsp oil until brown.  Set aside. Season tofu with 1 Tbsp f soy sauce. Set aside.
2. In the same pan, saute onion, carrot, celery and mushrooms. Add remaining Kikkoman soy sauce and brown sugar then stir.  Add broth including mushroom broth and 1/4 tsp pepper. Cover and simmer for 5 minutes
3. Add tofu, sotanghon, and beef.  Allow to simmer. Add cabbage and egg.  Turn off hat.  Top with leeks. Garnish with celery leaves.


Enjoy!










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