Dory Fish Shogayaki Set
1 hour
1 complete set of Dory Fish Syogayaki
Shogayaki is a Japanese dish that braises the main protein with a mix of soy sauce, mirin and ginger to perfection. It is an easy yet delicious dish to cook.
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- Rice
White rice 50 g - Dory Fish Syogayaki
- Vegetables Tempura
- Kenchinjiru (Japanese Vegetables Soup)
- Dairy Product
100 ml Low fat milk - Fruit
4-5 cubes (60 g) Yellow watermelon
Nutrition Value in 1 Serving
Calories
590.9 kcal
Carbohydrate
104.4 g
Fat
9.3 g
Protein
22.4 g
- Rice
White rice 70 g - Dory Fish Syogayaki
- Vegetables Tempura
- Kenchinjiru (Japanese Vegetables Soup)
- Dairy Product
100 ml Low fat milk - Fruit
4-5 cubes (60 g) Yellow watermelon
Nutrition Value in 1 Serving
Calories
657.3 kcal
Carbohydrate
111.0 g
Fat
11.2 g
Protein
28.1 g
- Rice
White rice 100 g - Dory Fish Syogayaki
- Vegetables Tempura
- Kenchinjiru (Japanese Vegetables Soup)
- Dairy Product
200 ml Low fat milk - Fruit
4-5 cubes (60 g) Yellow watermelon
Nutrition Value in 1 Serving
Calories
715.6 kcal
Carbohydrate
125.4 g
Fat
11.5 g
Protein
27.7 g
Dory Fish Syogayaki
| 70 g | Dory fish fillet, cut into pieces |
| 1 cup | Water |
| 1 tbsp | Light soy sauce |
| 1 tbsp | Sugar |
| 12 g | Ginger, grated |
| 1 tsp | TUMIX® Anchovies Stock |
| Some | Spring onion, garnishing |
- Boil some water, lower the heat and blanch the fish pieces for 3 minutes or until the fish is cooked and not disintegrated, drain. Throw away the water.
- Add 1 cup of water, soy sauce, sugar, ginger and TUMIX® to the pot and bring to a boil.
- After it boils and the sauce starts to reduce, turn the heat to the smallest and add the fish pieces, leave for 5 minutes.
- Sprinkle spring onion before serving.
Vegetables Tempura
Ingredients A: tempura batter
| 1/2 cup | Wheat flour |
| 1/2 tbsp | Rice flour |
| 1/4 tsp | AJI-NO-MOTO® |
| 1/4 tsp | Salt |
| 90 ml | Cold water |
| 1/2 no | Egg |
Ingredients B:
| 20 g | Carrot, cut lengthwise |
| 20 g | Broccoli, cut into florets |
| 20 g | Cauliflower, cut into florets |
| 1 tbsp | Wheat flour |
Ingredients C:
| Enough | Cooking oil |
- To make the tempura flour mixture, mix wheat flour, rice flour, AJI-NO-MOTO® and salt.
- Mix cold water and eggs, stir until combined.
- Combine the flour mixture and the egg mixture, mix until semi-even.
- Combine all the ingredients (B) and mix together with the tempura flour mixture. Make sure all the vegetables are coated with the flour mixture.
- Heat cooking oil, fry until brown on medium heat.
Kenchinjiru (Japanese Vegetables Soup)
| 250 ml | Water |
| 1 tsp | TUMIX® Anchovy Stock |
| 35 g | Lotus root, sliced |
| 35 g | Celery, diced |
| 35 g | Carrots, diced |
| 30 g | Soft tofu, diced |
| Some | Spring onion, garnishing |
- Boil water and season with TUMIX®.
- Add lotus root, celery, carrot and soft tofu, let it boil.
- Garnish with spring onion.
Dory Fish Syogayaki
| 100 g | Dory fish fillet, cut into pieces |
| 1 cup | Water |
| 1 tbsp | Light soy sauce |
| 1 tbsp | Sugar |
| 12 g | Ginger, grated |
| 1 tsp | TUMIX® Anchovies Stock |
| Some | Spring onion, garnishing |
- Boil some water, lower the heat and blanch the fish pieces for 3 minutes or until the fish is cooked and not disintegrated, drain. Throw away the water.
- Add 1 cup of water, soy sauce, sugar, ginger and TUMIX® to the pot and bring to a boil.
- After it boils and the sauce starts to reduce, turn the heat to the smallest and add the fish pieces, leave for 5 minutes.
- Sprinkle spring onion before serving.
Vegetables Tempura
Ingredients A: tempura batter
| 1/2 cup | Wheat flour |
| 1/2 tbsp | Rice flour |
| 1/4 tsp | AJI-NO-MOTO® |
| 1/4 tsp | Salt |
| 90 ml | Cold water |
| 1/2 no | Egg |
Ingredients B:
| 20 g | Carrot, cut lengthwise |
| 20 g | Broccoli, cut into florets |
| 20 g | Cauliflower, cut into florets |
| 1 tbsp | Wheat flour |
Ingredients C:
| Enough | Cooking oil |
- To make the tempura flour mixture, mix wheat flour, rice flour, AJI-NO-MOTO® and salt.
- Mix cold water and eggs, stir until combined.
- Combine the flour mixture and the egg mixture, mix until semi-even.
- Combine all the ingredients (B) and mix together with the tempura flour mixture. Make sure all the vegetables are coated with the flour mixture.
- Heat cooking oil, fry until brown on medium heat.
Kenchinjiru (Japanese Vegetables Soup)
| 250 ml | Water |
| 1 tsp | TUMIX® Anchovy Stock |
| 35 g | Lotus root, sliced |
| 35 g | Celery, diced |
| 35 g | Carrots, diced |
| 50 g | Soft tofu, diced |
| Some | Spring onion, garnishing |
- Boil water and season with TUMIX®.
- Add lotus root, celery, carrot and soft tofu, let it boil.
- Garnish with spring onion.
Dory Fish Syogayaki
| 130 g | Dory fish fillet, cut into pieces |
| 1 cup | Water |
| 1 tbsp | Light soy sauce |
| 1 tbsp | Sugar |
| 12 g | Ginger, grated |
| 1 tsp | TUMIX® Anchovies Stock |
| Some | Spring onion, garnishing |
- Boil some water, lower the heat and blanch the fish pieces for 3 minutes or until the fish is cooked and not disintegrated, drain. Throw away the water.
- Add 1 cup of water, soy sauce, sugar, ginger and TUMIX® to the pot and bring to a boil.
- After it boils and the sauce starts to reduce, turn the heat to the smallest and add the fish pieces, leave for 5 minutes.
- Sprinkle spring onion before serving.
Vegetables Tempura
Ingredients A: tempura batter
| 1/2 cup | Wheat flour |
| 1/2 tbsp | Rice flour |
| 1/4 tsp | AJI-NO-MOTO® |
| 1/4 tsp | Salt |
| 90 ml | Cold water |
| 1/2 no | Egg |
Ingredients B:
| 20 g | Carrot, cut lengthwise |
| 20 g | Broccoli, cut into florets |
| 20 g | Cauliflower, cut into florets |
| 1 tbsp | Wheat flour |
Ingredients C:
| Enough | Cooking oil |
- To make the tempura flour mixture, mix wheat flour, rice flour, AJI-NO-MOTO® and salt.
- Mix cold water and eggs, stir until combined.
- Combine the flour mixture and the egg mixture, mix until semi-even.
- Combine all the ingredients (B) and mix together with the tempura flour mixture. Make sure all the vegetables are coated with the flour mixture.
- Heat cooking oil, fry until brown on medium heat.
Kenchinjiru (Japanese Vegetables Soup)
| 250 ml | Water |
| 1 tsp | TUMIX® Anchovy Stock |
| 35 g | Lotus root, sliced |
| 35 g | Celery, diced |
| 35 g | Carrots, diced |
| 50 g | Soft tofu, diced |
| Some | Spring onion, garnishing |
- Boil water and season with TUMIX®.
- Add lotus root, celery, carrot and soft tofu, let it boil.
- Garnish with spring onion.
AJI-NO-MOTO® Recipes
TUMIX® Anchovy Stock Recipes
