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write a blog post with some recipes for cooking with Higashimaru Soy Sauce “Chotto Zousui Crab” adapted to French eating habits.
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Title: Upgrade your French taste with Higashimaru Soy Sauce’s “Chotto Zousui Crab”! french style recipe
Intro:
France is famous for its gastronomy, with classic dishes and sophisticated tastes. This time, I will introduce a recipe that matches such French eating habits. In addition, let’s arrange French cuisine using Higashimaru soy sauce’s “Chotto Zousui Crab”. Please try!
Chicken Breast Dijon Mustard Sauce
Ingredients:
2 chicken breasts 2 tbsp
Dijon mustard 2 tbsp
Higashimaru soy sauce 2 tbsp
olive oil 2
tbsp sugar 1 tsp sugar 1
rosemary, finely chopped
Salt and pepper to
taste
Season the chicken breast with salt and pepper.
Heat the olive oil in a frying pan and brown the chicken breast on both sides.
In a separate bowl, mix Dijon mustard, Higashimaru soy sauce “Chotto Zousui Kani”, sugar, and rosemary.
Add the sauce to the skillet and simmer for an additional 2 to 3 minutes while mixing with the chicken.
Turn off the heat and serve while hot.
Baked ratatouille vegetables
material:
2 tomatoes,
1 sliced zucchini, 1 sliced
eggplant,
2 sliced green peppers, 2 tablespoons
of olive oil 2 tablespoons of
Higashimaru soy sauce “Chotto zousui crab” 1 teaspoon of garlic
powder 1
teaspoon of dried herbs (thyme, rosemary, etc.) 1 teaspoon of
salt ·Pepper
Ratatouille-style baked vegetables (continued)
recipe:
Preheat the oven to 180 degrees.
Arrange tomatoes, zucchini, eggplants, and peppers alternately on a baking dish.
In a separate bowl, mix the olive oil, Higashimaru soy sauce “Chotto Zousui Kani”, garlic powder, and dried herbs.
Pour the sauce evenly over the vegetables.
Place the baking dish in the oven and bake for about 25-30 minutes.
When the vegetables are soft and the surface is crispy, it’s done.
Try arranging oven-baked vegetables inspired by French ratatouille with the flavor of Higashimaru soy sauce. Please try!
Creme Brulee Pudding
Ingredients:
4 egg yolks
4 tbsp sugar
1 tsp vanilla essence
400ml milk
1
tsp Higashimaru soy
sauce
Put egg yolk and sugar in a bowl and mix well.
Add vanilla essence and Higashimaru soy sauce “Chotto Zousui Kani” and mix further.
Add the milk to the pan and heat until just before boiling.
Add the warm milk little by little to the egg yolks and mix well.
Pour into pudding cups and place on baking tray.
Preheat the oven to 180 degrees and bake in a water bath. Pour hot water into the baking dish so that the pudding cup is about 2/3 full.
Bake for about 30-40 minutes. When the surface hardens and the center sways a little, it’s done.
After cooling, sprinkle with granulated sugar and caramelize (burn the surface). It is best to sear directly on the kitchen burner or grill.
Chill in the refrigerator before serving.
Enjoy a pudding that arranges creme brulee, a traditional French dessert, with the flavor of Higashimaru soy sauce. A unique combination creates a new taste. Please try!
We have prepared a French recipe for you. Enjoy French cuisine using Higashimaru Soy Sauce’s “Chotto Zousui Crab”. I wish you good cooking and nice blog posts!