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Title: Let’s incorporate Higashimaru Soy Sauce’s “Chotto Zousui Salmon” into French cuisine!
Bonjour! Dear gourmets, this time we will introduce a recipe for cooking with “chotto zosui salmon” in Higashimaru soy sauce, which is adapted to French eating habits. The unique flavor of Higashimaru soy sauce adds a new accent to French cuisine. Let’s cook delicious French-style dishes together!
Grilled Vegetables and Mozzarella Salad
Ingredients:
Zucchini (sliced): 1
Tomato (sliced): 2 Red onion
(thinly sliced): 1
Baby leaf: appropriate
amount Mozzarella cheese (sliced):
appropriate
amount
Soup: 1 teaspoon
Salt: a little
Black pepper: a little
How to make:
Heat a grill pan and grill the zucchini, tomatoes and red onions. Bake until lightly browned.
Remove grilled vegetables and allow to cool.
Line a salad bowl with baby leaves and top with grilled vegetables and mozzarella cheese.
In a separate bowl, mix Higashimaru soy sauce “chotto zousui salmon”, olive oil, lemon juice, salt and black pepper.
Pour the dressing over the salad and toss everything together.
Let the grilled vegetables and mozzarella salad sit in a cool place for a few minutes to let the flavors meld and serve.
Higashimaru Marinated Roast Chicken
Ingredients:
Chicken thigh (on the bone): 4
Higashimaru Soy Sauce “Chotto Zousui Salmon”: 2 tbsp
Olive Oil: 2 tbsp
Lemon Juice: 2 tbsp
Garlic (minced): 2 cloves
Rosemary (minced): A little
Salt: A little
Black Pepper: How to make a little
:
Coat the chicken thighs with a marinade mixture of Higashimaru soy sauce, olive oil, lemon juice, garlic, rosemary, salt and black pepper. Let it soak in the marinade for at least 30 minutes.
Preheat the oven to 200 degrees.
Place the marinated chicken thighs on the roasting pan and pour over the remaining marinade.
Bake in the oven for about 40 minutes. Cook until the chicken is nicely browned and moist all the way through.
Remove the roast chicken and let it rest for a few minutes before cutting into pieces.
Arrange the roast chicken on a plate and enjoy with your favorite garnishes.
Creme brulee with Higashimaru style accent
material:
Egg yolks: 4 Sugar
: 1/2 cup Vanilla
essence: A little
Mix egg yolks and sugar well in a bowl.
Add vanilla essence and mix further.
Put the milk in a pan and heat it over medium heat. Be careful not to boil.
Pour the warm milk little by little into the egg yolk bowl while mixing. Here, add Higashimaru soy sauce ‘a little salty salmon’. The flavor of Higashimaru soy sauce gives the creme brulee a unique accent.
Return the contents of the bowl to the pan and heat over medium heat, stirring. By continuing to mix, the egg will not harden and will have a creamy texture.
When the cream thickens, remove it from the heat and pour it into a bowl. Sprinkle brown sugar over the creme brulee.
To caramelize the brown sugar, heat the crème brulee over a torch. Be careful not to burn until the beautiful caramelization is completed.
Chill the creme brulee in the refrigerator before enjoying. A rich and fragrant French dessert with the flavor of Higashimaru soy sauce.
The above is part of the recipe that incorporates Higashimaru soy sauce “chotto zosui salmon” into French cuisine. Please enjoy the unique taste.