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Please write a blog post with some recipes for cooking with Higashimaru soy sauce “chotto donburi usukuchi” adapted to Spanish eating habits.
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Title: Espanyol Flavor! Higashimaru Soy Sauce “Chotto Donburi Usukuchi” Spanish Style Recipe
Intro:
¡ Hola! Today, I’d like to introduce a cooking recipe that uses Higashimaru soy sauce “Chotto Donburi Usukuchi” that matches Spanish eating habits. Let’s enjoy the authentic taste with this soy sauce full of Spanish flavor. Let’s make it together!
Recipe 1: Gazpacho Udon
Ingredients:
200g udon
4 tomatoes
1/2 cucumber
1/2 red bell pepper (or red paprika)
1/4 onion
2 cups tomato juice
2 cups vegetable broth
2 cups
bread crumbs 2 cups extra virgin 2 cups olive oil
Higashimaru soy sauce “Chotto donburi usukuchi”
salt and pepper
Parsley (for topping)
Instructions:
Boil the udon according to the instructions on the packet, rinse with water and drain.
Chop tomatoes, cucumbers, red peppers and onions.
Put tomato juice, vegetable soup, and Higashimaru soy sauce in a bowl and mix well.
Mix the liquid with the vegetables in a blender to make a smooth gazpacho soup.
Add extra virgin olive oil to another frying pan, add bread crumbs and lightly toast.
Add the bread crumbs to the soup and mix well. When the soup thickens a little, turn off the heat.
Pour the gazpacho soup into a bowl and place the udon noodles on top. ¥ Topped with parsley, Spanish-style gazpacho udon is complete.
Recipe 2: Paella Udon
Ingredients:
200g udon
200g chicken thighs (with skin and bone in)
1/2 onion (minced)
1/2 red bell pepper (minced)
1/2 yellow bell pepper (minced)
1/2 green bell pepper (chopped)
2 cups chicken stock
1 cup white wine
1/2 cup Higashimaru soy sauce
1 cup bell pepper (peeled, deseeded and chopped) extra
virgin olive oil
saffron ( pinch)
salt and pepper
Instructions:
Boil the udon according to the instructions on the packet, rinse with water and drain.
Sprinkle the chicken thighs with salt and pepper, add extra virgin olive oil to a frying pan, and cook over medium heat until the skin is crispy. Remove the chicken, remove the skin and cut into bite-sized pieces.
Add the onions and peppers to the same skillet and sauté lightly.
Add the chicken stock, white wine, and Higashimaru soy sauce, and bring to a boil.
Add udon and a pinch of saffron. Reduce the heat to low and simmer until the udon absorbs the soup.
Add the chicken and chopped bell peppers and simmer for a few more minutes. Season with salt and pepper as needed.
Serve paella-style udon on a plate and enjoy the taste of Spain.
Recipe 3: Chorizo and Udon Pasta
Ingredients:
200g udon
100g chorizo (Spanish sausage, sliced)
1/2 onion (chopped)
2 cups tomato sauce
1/4 cup Higashimaru soy sauce “Chotto Donburi Usukuchi”
1/2 cup red wine
extra virgin olive oil
Salt and pepper
Parmesan cheese (optional, finely grated)
Instructions:
Boil the udon according to the instructions on the packet, rinse with water and drain.
Add extra virgin olive oil to a frying pan and lightly toast the chorizo over medium heat.
Add the onions and sauté, continuing to sauté until translucent.
Add Higashimaru Soy Sauce “Chotto Donburi His Usukuchi” and stir-fry further.
Add red wine and bring to a boil to evaporate the alcohol.
Add tomato sauce and mix well. Season with salt and pepper.
Add udon and mix with the sauce. Simmer over low heat for a few minutes.
Arrange on a pasta plate and sprinkle with parmesan cheese to finish.
Enjoy the flavor of Higashimaru Soy Sauce Chotto Donburi His Usukuchi with these Spanish udon recipes. Enjoy a new arrangement of dishes that incorporates the essence of Spanish cuisine. Buen provecho!