Recipes - FUKUI regional produce special
Super quick steak marinade with tomato salad and soy dressing.
About Bakumatsu Soy Sauce
Aroma – Distinct roast soya bean and yeast notes, sweet syrupy lingering finish
Colour – Deep black brown when in the bottle, thinned out on a dish it is a clear golden brown maple colour
Texture – Shinny liquid, thin viscosity, clings to the plate
Taste – Intense umami and an upfront salty punch, followed by a mellow well rounded dark roast bean flavour
Suggested Uses – Perfect for dipping sushi, marinading meat and fish, using as a seasoning in cooking to replace salt or bring a depth of flavour to a sauce
Ingredients (Serve 2)
For the steak
1 tbsp Bakumatsu Soy Sauce
2cm peeled and minced ginger
1 medium clove garlic, crushed
1 ½ tsp honey
The juice of half a lime
2 steaks, we recommend rib eye
For the salad and dressing
A selection of 4 ripe tomatoes
2 spring onions
Mixed salad leaves
The juice of half a lime
1 tsp Bakumatsu Soy Sauce
3 tbsp olive oil
2 tsp honey
Ground black pepper
Method
Mix together the marinade ingredients in a wide shallow dish
Place the steaks into the dish and turn to coat them in the marinade
Leave the steaks at room temperature while you prepare the salad
Wash and slice the tomatoes, arrange them on the plate with a handful of salad leaves
Wash and slice the spring onions at an angle and put to one side
Make the dressing by whisking the remaining ingredients together with a fork, a pour over the salads
Heat a griddle pan until smoking or wait for BBQ coals to be white hot
Turn the steaks in the marinade again and cook the steak to your liking, we prefer medium rare to taste the caramelisation of the meat and marinade
Let the steaks rest before slicing and serving with the salad
Garnish with the sliced spring onions
Umami rich crispy egg and mushrooms.
About Muroji Soy Sauce Powder
Aroma – Sweet roasted soya beans, delicate meaty notes
Colour – Golden ochre
Texture – Very fine powder
Taste – Surprisingly mellow, well rounded soy flavour. Salty and sweet, notes of caramelised soya bean, Moorish umami
Suggested Uses – An alternative to salt in cooking
Ingredients (per person)
A handful of mixed mushrooms
1-2 free range eggs
1 spring onion
2 tsp coconut or rapeseed oil
A generous sprinkle of Muroji Soy Sauce
Powder
Method
Clean and slice the mushrooms
Clean and slice the spring onions at an angle
Heat a non-stick pan over a medium heat and add 1 tsp of the oil
Fry the mushrooms until soft and golden at the edges
Add the spring onions and stir fry gently for a minute
Remove the mushrooms and onions from the pan and add the remaining oil
Crack the eggs into the pan and sprinkle the cooked mushrooms and onions on top
Cook the eggs to your liking, you may want to put a lid on top for a minute to ensure the whites are cooked
Serve the eggs on a plate with a good sprinkle of soy sauce powder and serve with some crusty bread
Spicy soya, sugar snap and cashew stir-fry.
About Maisen Fine Foods Soya and Brown Rice Slices
Aroma – Cooked soya bean and dried mushrooms when dry. The aroma is very mild when cooked and rinsed, some background earthy mushroom notes
Colour – Light golden brown when dry and a duller golden brown when
rehydrated
Texture – Very dry and crisp out of the packet, when hydrated the product is tender, not unlike a cooked mushroom or jackfruit. It has a succulent chew with a slight spring and visible fibres, it is wet but does not hold excess water
Taste – When hydrated the slices have a very mild soya flavour, this product absorbs the flavours you cook it with
Suggested Uses – Use as a meat alternative in stir-fry dishes, sauté and serve in a creamy sauce or shallow fry
Ingredients (Serves 2 as a side dish or 1 as a main)
1 tsp chilli bean paste we used Gochujang
1 tsp light soy sauce
2cm fresh ginger, peeled and
grated
½ tsp brown sugar
150g rehydrated Soya and Brown Rice Veggie Slices
Salt and freshly ground pepper
1 tbsp coconut or groundnut oil
60g sugar snap peas
50g mange tout
30g cashew nuts
Pinch of sesame seeds
Coriander to garnish
Method
In a small bowl, mix together the chilli bean paste, soy sauce, ginger, brown sugar and a tablespoon of water
Put the soya slices on a plate in a single layer and season with salt and pepper on both sides
Heat a wok over a medium heat and add the oil
Stir fry the soya slices for 2 minutes until they start to get a little colour on the edges
Add the vegetables, cashew nuts and sesame seeds, stir fry for a further minute
Add the chilli bean paste mixture and fry until fragrant, adding a dash more water if needed
Serve with steamed rice and garnish with fresh coriander
Veggie Chilli Sloppy Joes.
About Maisen Fine Foods Soya Veggie Mince
Aroma – Cooked soya bean and dried mushrooms when dry. The aroma is very mild when cooked and rinsed, some background earthy mushroom notes
Colour – Light golden brown when dry and a duller golden brown when rehydrated
Texture – Very dry and crisp out of the packet, when hydrated the product is tender, not unlike a cooked mushroom or jackfruit. It has a succulent chew with a slight spring and an al dente bite, it is wet but does not hold excess water
Taste – When hydrated the mince has a very mild soya flavour, this product takes on the flavours you cook it with
Suggested Uses – Burgers, meatballs, bolognaise, stews
Ingredients (Serves 4 )
1 tbsp coconut or rapeseed oil
1 medium onion, finely diced
1 carrot, grated
3 cloves garlic, peeled and crushed
1 red or yellow pepper, deseeded and finely diced
1/2 tsp of chilli flakes
2 medium tomatoes, grated
50ml of vegetable stock or water
¼ tsp ground cinnamon
1 tsp smoked paprika
1 tsp ground cumin
1 tsp salt
1 tbsp nutritional yeast or 1 tsp yeast extract
1 pack of rehydrated veggie mince
4 burger buns
Method
Place a heavy bottomed pan over a medium heat, add the oil, onion, carrot and pepper. Add a pinch of salt and stir well. Cover the pan and let the vegetables sweat for 5 minutes until soft, stirring occasionally to prevent sticking or burning
Add the grated tomatoes, stock, spices and yeast extract. Cook for a few minutes before adding the mince. Return the lid to the pan and cook on low for 8 minutes, stirring occasionally and season to taste
Cut the burger buns in half and toast lightly on the cut side
Pile the mince into the burger buns and add your favourite toppings, such as vegan cheese, vegan sour cream or avocado
Vietnamese style noodle salad with crispy soya slices.
About Maisen Fine Foods Soya and Brown Rice Fillet
Aroma – Cooked soya bean and dried mushrooms when dry. The aroma is very mild when cooked and rinsed, some background earthy mushroom notes
Colour – Light golden brown when dry and a duller golden brown when rehydrated
Texture – Very dry and crisp out of the packet, when hydrated the product is tender, not unlike a cooked mushroom or jackfruit. It has a succulent chew with a slight spring and visable fibres, it is wet but does not hold excess water
Taste – When hydrated the slices have a very mild soya flavour, this product takes on the flavours you cook it with
Suggested Uses – Use as a meat alternative in stir fry’s, sauté and serve in a creamy sauce or shallow fry
Ingredients (Serves 2)
45g Rice vermicelli noodles
½ tsp sesame oil
50g bean sprouts
40g cashews, roughly chopped
¼ cucumber
A hand full of mint and coriander
1 red chilli, sliced
100g rehydrated Veggie fillets
20g rice flour
Salt and freshly ground pepper
For the dressing
2 tbsp mirin
2 tsp honey
2 tsp light soy sauce
The juice of 1 lime
5 mint leaves, finely chopped
5 springs of coriander, finely chopped
Method
Cook the noodles according to the pack instructions, run under cold water and drain well. Pour the sesame oil over the noodles and mix to coat the noodles in the oil
Divide the noodles between 2 bowls
Cut the cucumber lengthways and again into 5mm slices
Pick the herb leaves from the stems
Divide and arrange the cucumber, beansprouts, cashews, herbs and chillis over the noodles
Make the dressing by combining all the ingredients into a bowl and mix well
Mix the flour with the salt and pepper on to plate, lightly coat the veggie fillets in the flour
Heat 2 tbsps of coconut or rapeseed oil in a pan and fry the veggie fillets in batches for 30 seconds on each side, transfer them to a plate with kitchen paper on it. The veggie fillets should be crisp and golden
Arrange the crispy fillets on the salad bowls and drizzle liberally with the dressing
Miso marinaded chicken breast with cucumber salad and a miso sesame dressing.
About Echizen Kura Miso
Aroma – Delicate sweet rice wine with sour top notes and savoury finish
Colour – Deep sunset red with lighter white/yellow flecks
Texture – A thick and sticky consistency, creamy puree with minute soft pieces of rice and soya bean
Taste – Upfront sour notes, salty and tangy with a lingering toasted savoury umami flavour
Suggested Uses – Marinades, dressings, stir-fry’s, soups and broths
Ingredients (Serves 2)
For the marinade
1 tbsp sesame oil
1 tbsp Echizen Kura Miso
1 tsp light soy sauce
1 tsp grated ginger
Large garlic clove, crushed
1 tsp honey
For the dressing
1 tbsp miso
2 tbsp tahini
1 tbsp mirin
1 tbsp honey
1 tbsp water
2 free range chicken breasts. 150g each Approx
1 tbsp coconut or rapeseed oil
Half a medium cucumber
1 spring onion, sliced at an angle
Juice of a lime
1 tsp mirin
1 tsp light soy sauce
Freshly ground black pepper
Method
Mix the marinade ingredients together and coat the chicken in it. Marinade for at least an hour in the fridge
Make the dressing by combining all the ingredients and mixing until smooth
Dice the cucumber and place in a big bowl with the spring onions, lime juice, mirin, soy sauce and a few grinds of black pepper
Use a rolling pin to gently bruise the cucumber pieces
Heat a heavy bottomed non stick pan over a medium heat then add the oil
Turn the chicken in the marinade and place in the pan, cook for 2 minutes on each side
Add 50ml of water, put a lid on the pan and turn the heat to low. Cook for a further 4-5 minutes depending on the thickness of the breast
Remove from the heat and transfer the chicken to a plate or board to rest
Slice the chicken into 1cm pieces and serve on a bed of steamed rice with the cucumber salad. Drizzle a generous amount of the dressing over the chicken and salad
Garlic mushroom super noodles.
About Ichihomare Super Noodles
Aroma – Warm nutty rice
Colour – Light golden straw
Texture – Slightly porous though smooth and silky, tender with a good bite
Taste – Wholesome and nutty, well rounded brown rice notes
Suggested Uses – Quick noodle dishes and stir-fry’s
Ingredients (Serves 1)
1 tsp of coconut or rapeseed oil
A large handful of mixed mushrooms. 50g Approx.
1 clove of garlic, crushed
½ tsp sesame oil
1 tbsp light soy sauce
Method
Bring a medium sized pot of water to the boil and add a pinch of salt
Clean and finely slice the mushrooms
Heat a heavy bottomed pan over a moderate heat and add the oil
Add the mushrooms and sauté for a minute, until the edges start to brown
Reduce the heat to low and add the garlic, stir so it doesn’t stick to the pan
Deglaze the pan with the soy sauce, take the pan off the heat
Separate the noodles and cook them in the boiling water for one minute
Using a pair of tongs, take the cooked noodles from the pan of water and put them straight in the pan with the mushrooms
Bring the pan back to the heat, while you mix the noodles and mushrooms together
Transfer to a bowl and enjoy
Chicken and herb noodle broth.
About Eiheiji Soba Noodles
Aroma – Subtle earthy
Colour – Light grey/brown
Texture – Tender with a slight bite, silky mouthfeel, breaks easily as with other low gluten or gluten free noodles
Taste – Earthy and nutty, very slight bitter notes at the finish
Suggested Uses – Noodle salads, noodle soup, stir fri
Ingredients (Serves 2)
1 free range chicken breast 150g Approx
500ml fresh chicken stock
1 star anise
1 dried chilli
1 ½ tbsp light soy sauce
200g Eiheiji Soba Noodles
50g sugar snap peas
A hand full of fresh herbs, we used mint and coriander
Half a lime
Chilli flakes or sesame seeds to taste (optional)
Method
Pour the stock into a pot with the chicken, star anise, dried chilli and soy sauce, place over a medium heat and bring to a simmer
Cook at a gentle simmer for seven minutes, remove the chicken and set aside on a plate. Make sure the chicken is cooked through, by checking the juices run clear and the fibres are set
Keep the stock warm, with a lid on, do not let it boil at this stage
Bring a large pot full of water to the boil, add a generous amount of salt and cook the noodles for 5 minutes, use a large spoon to remove and discard the buckwheat foam while cooking
Once cooked, give the noodles a brief rinse under cold running water, drain well and divide between two bowls
Wash the sugar snap peas and slice in half lengthways
Pick the herbs from the stems and slice the lime in half
Once the chicken is cool enough to handle, use two forks to shred it into smaller pieces
Divide all the prepared ingredients between the two bowls
Pour the warm stock through a sieve into a jug and then over the noodle bowls
Top with a sprinkle of chilli flakes and/or sesame seeds
salted chocolate and tahini mochi bite.
About Eiheiji Soba Noodles
Aroma – No distinct aroma
Colour – Off white, opaque with a bright white powder coating (uneven)
Texture – Silky, stretchy and slightly sticky. Melts in the mouth
Taste – Natural in flavour with mild sweetness
Suggested Uses – As an accompaniment to Matcha tea. Add to marshmallows in smores
Ingredients (Makes 10)
2 Habutae mochi
1 heaped tsp hazelnut chocolate spread 1 tsp tahini
A pinch of flaked sea salt
2 tbsp toasted sesame seeds
Method
Remove the mochi from the packets and place in a microwavable bowl with the chocolate spread and tahini
Microwave for 20seconds and add the salt
Mix well to combine the ingredients, it should come away from the sides of the
bowl to form a bowl. Stand to cool for a few minutes before handling
While the chocolate mochi mix is cooling, put the sesame seeds onto a plate
Divide the mochi into 10 pieces and roll into balls, press down lightly on the balls to form little pucks. Roll them in the toasted sesame seeds and serve them warm or at room temperature.