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Japanese

INGREDIENTS:
Miyachan Shiro 10g
Maguro 120g
Bawang Merah 30g
Lada 0.1g
Garam 0.5g
Daun Bawang Baby 2g
Daun Bawang 10g
Olive Oil 10g
Paprika Hijau 20g
Paprika Kuning 20g
Nori 3 slices
Tempura Ko 100g
Mayonaise Kewpie 3g

METHOD:

  1. Maguro is soaked in cold salted water, then patted dry and chilled for about 1 hour.
  2. Maguro is roughly chopped and made into tartare.
  3. Shallots, green and yellow bell peppers are finely chopped, soaked in cold water, then dried.
  4. Spring onion and baby spring onion are finely chopped and mixed into the maguro.
  5. Seasoned with pepper, salt, lemon juice, mayonnaise, Miyachan Shiro Miso, Takumi Sushi Shoyu, and olive oil.
  6. Nori is cut into 6 × 5 cm pieces.
  7. Nori is coated with dry tempura flour, then one side is dipped into wet tempura batter and deep-fried until crispy.
  8. Plating: about 10 g (1 tsp) maguro tartare on top of each piece of nori tempura.
  9. Served as a canapé / bite-sized appetizer.

INGREDIENTS:

  • Miyachan Shiro Miso 75gr
  • Salmon / Gindara/ Chicken 2 pieces
  • Shoyu 15gr
  • Gula 80g
  • Mirin Halal 15gr

METHOD:

  1. Mix Miyachan Shiro Miso, shoyu, gula and mirin halal until well combined.

  2. Coat the Salmon/ Gindara/ Chicken evenly with the marinade.

  3. Store the marinated salmon in the chiller for 12 hours.

  4. After marinating, heat sesame oil in a pan.

  5. Grill the salmon in the pan until fully cooked.

  6. Miso-marinated Salmon/ Gindara/ Chicken is ready to serve.

INGREDIENTS:

  • Miyachan Miso 80g
  • Wakame 4g
  • Dashi 4g
  • Tofu 200g
  • Spring Onion ½ stalk
  • Water 800ml

METHOD:

  1. Cut the tofu into cubes and set aside.

  2. Cut the wakame (dried seaweed) into 1 cm pieces, soak in water until soft, then drain.

  3. Slice the spring onion diagonally and set aside.

  4. Boil water and dashi over high heat until boiling.

  5. Once boiling, reduce to low heat, then add tofu and spring onion.

  6. When the water boils again, add miso and stir. Add seaweed and turn off the heat (miso and seaweed do not need to be boiled for long).

  7. Serve warm in a bowl.

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