Soy sauce

You will definitely like this dish, even if you don’t like chicken breast because it lacks flavor. Its combination with bell pepper, garlic and ginger in this recipe makes the dish very tasty.

Ingredients:

• Chicken breast – 300 g
• Bulgarian pepper – 250 g
• Ginger – 10 g
• Soy sauce TM Hokkaido Club – 3 table spoons
• Garlic – 2 cloves
• Salt – 0,5 tea spoon

Number of servings: 2

Prepare all necessary ingredients. Cut chicken into small pieces, put on the pan and fry in oil until golden crusts. Cut Bulgarian pepper in pieces of same size as chicken. Add pepper to the chicken and cook both until soft. Add finely chopped ginger root and garlic. Pour soy sauce, mix quickly and cook for 2 more minutes.

Chinese-style chicken in sweet and sour sauce is ready!

Ingredients:

• Chicken breast – 300 g
• Ground black pepper – to taste
• Grounded or fresh ginger – 20 g
• Soy sauce TM Hokkaido Club – 30 ml (3 table spoons )
• Oil – 1,5 table spoons

Servings quantity: 3

Cooking method:

1. Wash the chicken breast, and then cut it into pieces about 3 cm wide.
2. Pour oil into the pan and fry the meat for 2-3 minutes so that it does not become too dry!It should be raw, but with a crust.
3. Grate ginger or cut into small pieces.
4. Add ground black pepper, ground ginger to the meat, pour soy sauce.
5. Put the pan on the fire and stew the meat for 5-7 minutes.Make the fire minimal.

Chicken breast with soy sauce and ginger is ready!

Enjoy your meal!

For cooking you will need:

• Chicken eggs – 3 pcs
• Rice vinegar TM Hokkaido Club – 10 ml
• Soy sauce TM Hokkaido Club – 25 ml

Cooking method:

Mix all the ingredients in a container and beat with a fork.

Grease the pan with butter, heat it up and pour the first third of the mass.

When the pancake sets, wrap the left and right edges to the center. Once again, we fold it in half inside, and push it to the side. Next, pour the second third of the mass, they should join near the edge. Now we wind the first pancake on the other and push it to the side. Then we pour out the last third of the mass and repeat everything again.

The result is a three-layer pancake – a roll, which must be cut into 4 – 5 parts and immediately served to the table. Enjoy your meal!

Ingredients for cooking:

• 2 table spoons of Chinese rice wine or dry sherry
• 2 tea spoon of corn starch
• 1 table spoon + 2 tea spoon of soy sauce TM Hokkaido Club
• 1 tea spoon of rice vinegar TM Hokkaido Club
• 2 tea spoon of Unagi sauce TM Hokkaido Club
• 2 tea spoon of sugar
• 1 tea spoon of sesame oil
• 700 g of cauliflower
• 2 table spoons of vegetable oil
• 90 g of bacon
• ½ tea spoon of chili pepper
• 3 onions
• 2 cloves of garlic
• ¼ glass of non-salted fried peanuts
• 3 cm of ginger. Peeled, finely sliced

Mix rice wine, cornstarch and 1 tablespoon of soy sauce in a bowl. In a separate bowl, mix rice vinegar, sugar, sesame oil and the remaining 2 teaspoons of soy sauce.

Remove the leaves from the cauliflower and cut it into medium florets. Cut the stem. Heat 1 tablespoon of vegetable oil in a wok or a large cast-iron pan over medium heat, add the cauliflower and fry, stirring periodically, for 7-9 minutes.

Remove the cauliflower from the pan, add 1 tablespoon of butter and fry the bacon with hot pepper for 5 minutes until it becomes crispy. Put the finished bacon on a plate. Put the cauliflower back in the pan, fry for another 8-10 minutes. Add onion, pepper, ginger, garlic and peanuts, tossing often, cook for about 2 minutes. Add bacon and chili, fry for 1 minute. Put the resulting cauliflower on a dish. Drizzle with Unagi sauce. It can be served with rice.

Enjoy your meal!

INGREDIENTS

• Salted peanuts 200 g
• Garlic 2 cloves
• Sugar 5 g
• Soy sauce TM Hokkaido Club – 1,5 table spoons
• Sesame oil 1 table spoon
• Salt

Cooking method

Mix soy sauce and sesame oil in a bowl, add sugar and chopped garlic.

Heat the peanuts slightly in a dry frying pan.

Pour the warmed nuts into the sauce bowl and mix with quick movements.

Then put the fragrant peanuts on a baking sheet covered with baking paper and bake in the oven for 10-15 minutes at 160 ° C, periodically stirring the nuts.

After 10-15 minutes, remove the tray from the oven, add salt, mix the nuts and transfer to a bowl. When the nuts have cooled, serve.

INGREDIENTS

• Cauliflower (middle size) 0,5 pc
• Wheat flower 3 table spoons
• Bread crumbs 6 table spoons
• Black pepper 0,25 tea spoon

For marinade:

• Soy sauce TM Hokkaido Club – 4 table spoons
• Unagi sauce TM Hokkaido Club -3 table spoons
• Honey 2 table spoons
• Lemon juice 1 tea spoon
• Garlic 4 pcs
• Grated ginger 1 tea spoon
• Sriracha sauce TM Hokkaido Club – 5-8 drops
• Water 100 ml
• Sesame TM Hokkaido Club – 20 g
• Green onions – 4-5 pcs

COOKING RECIPE

Heat the oven to 200 degrees. Arrange the workplace by placing flour, egg and breadcrumbs in separate plates.

Mix salt and pepper with bread crumbs.

Cut the cauliflower into small florets. Dip the inflorescences in flour, then egg, then breadcrumbs. Place on parchment paper on a baking sheet. Bake for 15-20 minutes or until lightly crispy.

Add all the ingredients for the sauce to the saucepan. Put it on medium heat. Mix and bring to a boil and cook for about 5 minutes until it begins to thicken.

Pour the prepared sauce over the baked pieces of cauliflower and mix gently for an even coating.

Enjoy your meal!