KISHIBORI SHOYU
(pure, artisan soy sauce)
Basic characteristics and use:
- Use KISHIBORI SHOYU in Japanese recipes that call for shoyu. Its excellent aroma and flavor are a welcome addition to many preparations including noodle broth, tempura dipping sauce, sushi dipping sauce, and a variety of basic sauces, marinades, pickling liquids and dressings.
- Add KISHIBORI SHOYU to braised or simmered dishes to enhance the flavor.
- Refrigerate the opened bottle to preserve the aroma, flavor and color at their best.
Tempura dipping sauce:
- 3 tablespoons AKASAKÉ MIRIN from MTC Premium
- 2 cups dashi (fish stock)
- 5 tablespoons usukuchi shoyu (light color soy sauce)
- 1 1/2 tablespoons KISHIBORI SHOYU from MTC Premium
- 1 1/2 tablespoons sugar
- About 10 Zucchini flowers
- 1 cup ricotta cheese
- 1 egg
- Minced garlic
- Anchovy paste
- 1/4 cup bread crumbs
- Tempura flour
- Vegetable oil for frying
- Grated daikon radish
In a medium pot, bring all the dipping sauce ingredients to a boil. Remove the pot from the heat, and let the sauce cool to room temperature.
In a bowl combine the cheese, egg, garlic, anchovy paste and bread crumbs. Stuff the zucchini flowers with the cheese mixture. In a bowl combine the tempura flour with cold water. Heat the oil to frying temperature in a deep skillet. Dip each zucchini flower in the tempura batter, transfer to the oil and cook until the outside is crisp.
Serve the zucchini flower tempura with the tempura dipping sauce along with the grated daikon radish.
- 1 beef rib eye steak
- Saké (rice wine)
- AKASAKÉ MIRIN from MTC Premium
- KISHIBORI SHOYU from MTC Premium
- Grated daikon radish
- Butter
- Sweet potato French fries
In a bowl combine equal amounts of saké, AKASAKÉ MIRIN, KISHIBORI SHOYU and grated daikon radish. Marinate the beef 20 minutes. Remove the beef from the marinade, reserving the marinade.
In a heated skillet add the butter and when it melts add the steak. Cook the steak until both sides are lightly golden and the center is medium rare. Remove the steak from the skillet and add the reserved marinade to the skillet. Cook it until it sizzles.
Add additional butter to the skillet and cook until it sizzles. Cut the steak into bite-sized cubes. Serve the beef drizzled with the sauce form the skillet and sweet potato French fries on the side.