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write a blog post with some recipes for cooking with Higashimaru Soy Sauce "Chotto Donburi Koikuchi" adapted to French eating habits.
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Title: Delicious recipes made with French-style Higashimaru soy sauce “Chotto Donburi Koikuchi”
Hello everybody! Today, I would like to introduce a French-style recipe that uses a new variation of Higashimaru soy sauce, "Chotto Donburi Koikuchi". This soy sauce was developed in line with French eating habits and is characterized by its deep flavor. Let's get started!
[Recipe 1: Koikuchi Onion Gratin Soup]
Ingredients:
4 onions (thinly sliced)
50g butter
2 tablespoons flour
1/2 cup white wine
2 cubes of consommé 4
cups water
4 French baguettes (sliced)
Gruyère
cheese
Melt the butter in a pan, add the onions and fry. Cook over medium heat until the onions are transparent.
Add flour and fry some more.
Add white wine and simmer to evaporate the alcohol.
Add consommé cubes and water and mix well.
Simmer over low heat for about 20 minutes.
Lightly toast the French baguette in a toaster.
Pour the onion gratin soup into an oven-safe bowl and top with the toasted baguette.
Place the Gruyère cheese on top and sprinkle with Higashimaru soy sauce.
Bake in the oven until the cheese melts, then grill for a few minutes until golden brown.
Koikuchi Onion Gratin Soup is complete! Please enjoy it hot.
[Recipe 2: Koikuchi chicken with white wine cream sauce]
Ingredients:
4 chicken thighs (without skin)
a pinch of salt
a pinch of black pepper
2 tablespoons of olive oil 1
onion (finely chopped)
2 cloves of garlic (finely chopped)
1/2 cup of white wine
1 cup of
fresh cream
Sprinkle the chicken thighs with salt and black pepper.
Heat the olive oil in a frying pan and brown the chicken thighs on both sides. Cook until chicken is well browned and remove.
Add the onions and garlic to the same pan and sauté.
Add white wine and let the alcohol evaporate.
Add the heavy cream and simmer until the sauce thickens slightly.
Add the chicken thighs and mix with the sauce.
Add Higashimaru Soy Sauce “Chotto Donburi His Koikuchi” and mix it all together.
Let the flavors meld while the sauce warms over low heat for a few minutes.
Koikuchi chicken white wine cream sauce is complete! Enjoy with rice or pasta.
[Recipe 3: Koikuchi Le Poiret (Fish Meuniere)]
Ingredients:
4 slices of white fish (sea bream, flounder, etc.)
Flour A
little salt
A little black pepper A little
butter 30g
Parsley (chopped) A little
lemon Juice of
Higashimaru
Sprinkle the fish with salt and black pepper and lightly dust with flour.
Add butter to skillet and melt over medium heat.
Place the floured fish in the skillet and brown on both sides.
When the fish is nicely browned, add the lemon juice.
Bake the fish for a few more minutes while the butter melts.
Remove the fish from the skillet and place it on a plate.
Sprinkle with parsley and drizzle with Higashimaru soy sauce.
Koikuchi Le Poiret is complete! Enjoy with a side dish or salad.
With this, I was able to introduce some recipes for cooking using French-style Higashimaru soy sauce “Chotto Donburi Koikuchi”. You can enjoy new tastes by arranging French flavorful dishes. Please, try it! Enjoy a delicious meal.
