Recipe
Teriyaki sauce

Sukiyaki

Ingredients

Serves 2
250 g beef loin for sukiyaki
1/4 (250 g) Chinese cabbage
1/2 (100 g) burdock root (Gobo)
1/2 pack (50 g) enoki mushrooms
1/2 (40 g) leek
1/2 (150 g) grilled tofu
1/2 pack (100 g) konnyaku noodles
100 ml Nandemogotare
2 Eggs (if desired)

Method

  • 1
    All ingredients are cut into bite-sized pieces.
  • 2
    Bring a pan of Nandemogotare to a boil, add a bit of beef, and allow to boil again, then add vegetables, grilled tofu, konnyaku noodles, and remaining beef. Take what you want to eat from the pot, and dip it in the beaten raw egg.

Recipe Tips!

It is also delicious to boil with some fu (wheat gluten) or udon, or to put rice in the sukiyaki broth and then mix with remaining egg to finish it up.

Teriyaki Chicken

Ingredients

Serves 1
1 (300 g) boneless chicken thighs
2 tbsp Nandemogotare
1/2 tbsp vegetable oil
[Side dish]
Shredded cabbage, radish sprouts, tomatoes, etc.

Method

  • 1
    Place the chicken, skin side up, and pierce it all over with a fork.
    *It will makes it easier for the flavors to soak in.
  • 2
    Heat 1 tbsp of vegetable oil in the frying pan and place the chicken skin side down. Cook it until turn golden-brown and then turn it over to cook it through.
  • 3
    Wipe off the extra fat in the pan when the chicken is cooked, add Nandemogotare. Fry both sides of chicken until well coated.
  • 4
    Cut the chicken into bite-size pieces. Place the chicken on a plate and serve with the remaining teriyaki sauce.

Stir Fried Eggs with Tomatoes

Ingredients

Serves 2
2 (250 g) tomatoes, cut into 8 wedges*
3 eggs, beaten and mixed with a pinch of salt
2 tbsp vegetable oil
1 and 1/2 tbsp Nandemogotare
Pinch of salt

Method

  • 1
    *Wash tomatoes before cutting.
  • 2
    Heat 1 tbsp of vegetable oil in the frying pan, add the beaten egg and gently stir it, then put it aside.
  • 3
    Add 1 tbsp of vegetable oil to the frying pan, fry both sides of the tomatoes, put back the eggs. Add Nandemogotare, mix roughly.

Braised White Fish

Ingredients

Serves 2
2 whitefish, cleaned
80 ml Nandemogotare
320 ml water

Method

  • 1
    Bring a saucepan of water and Nandemogotare to a boil. Add the cleaned fish and remove the scum. Place a small lid directly on the fish in the saucepan and boil for 20 minutes over a medium heat. It will be ready when half of the broth has evaporated. To serve, place the fish on the plates and ladle the broth over them.

Taiwanese-Style Fried Chicken

Ingredients

Serves 1
1 (300 g) chicken breast
A 1 tsp grated garlic
A 1 tsp grated ginger
A 1/2 tsp of Chinese five spices
A 2 tbsp Nandemogotare
30 g corn or potato starch
30 g refined rice flour
Vegetable oil

Method

  • 1
    Cut open the chicken breast, wrap in cling film and tap it with a rolling pin to until it is thin.
  • 2
    Put A (garlic, ginger, Chinese five spices, Namdemogotare) in a bowl, mix well and marinate the chicken for an hour.
  • 3
    Mix starch and refined rice flour in a container and coat both sides of the marinated chicken.
  • 4
    Heat the oil in a frying pan to 170 degrees, add the chicken, and fry each side until golden.