One Rice One Soup INC.

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One Rice One Soup INC.

Spreading the Gospel of Japan’s Cuisine to the World
Restaurant Creation, Training Staff, Enterpri

2015年9月　発効

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12/18/2022

【Miso recipe:Volume 47】🥢😋
日本語＆Click here to purchase products　https://www.simamura.com/

Sautéed Oysters with White Miso Basil Sauce (15 minutes)
【Ingredients】(for two)
Shimamura’s white miso 40g
Ozika basil sauce 20g
Olive oil 1tsp
Oyster (for cooking) 130g
Kujo Scallion 1 (about 60g)
Vegetable oil 1tbsp
Potato starch 2 tbsp
A pinch of coarsely ground pepper

【Instruction】
1. In a bowl, combine white miso, basil sauce, and olive oil.
2. Cut kujo scallions diagonally into slices about 5 mm wide and 4 cm long.
3. Wash and drain oysters and coat with potato starch.
4. Spread oil in a hot frying pan and sauté ② over medium heat until tender.
5. Continue to use the same pan and cook ③ over medium heat. When cooked through, serve on top of kujo scallion. (*Point 1)
6. Pour ① over the top and sprinkle with pepper and done!

< Point >
1. Grill, turning, about 2 minutes on each side. If oil is not enough, add as needed to brown. Be careful not to overcook as it will shrink.

< A few words from the chef >
This sauce is easy to make by simply mixing. This is the time of year when oysters become delicious, also I think it would be easy to use them for different foods, so please try them in a variety of dishes.

11/21/2022

【Miso recipe:Volume 46】🥢😋
日本語＆For buying miso
https://www.simamura.com/

Easy in the microwave! Steamed pork belly and lotus root with white miso paste (20 minutes)

【Ingredients】(for two)
Shimamura’s white miso 100g
Pork belly 180g
Lotus root(with skin) 70g
Kujo scallion （or scallion) 30g
Cooking sake 1tbsp

【Instruction】
1. Cut lotus root in half-moon shape less than 1 cm wide. Cut pork belly into pieces about 1 cm wide. Cut kujo scallion into chunks about 4 cm wide.
2. Place lotus root, pork belly, and kujo scallion in order from the bottom in a heatproof dish, and pour cooking sake over the top. (*Point 1)
3. Finally, place white miso paste on top and spread it all over to cover. (*Point 2)
4. Cover with plastic wrap and microwave at 600w for 7 minutes.
5. Remove the plastic wrap, mix all together, and place in a serving bowl and done.
6. You can drizzle sesame oil or olive oil on top if desired.

< Point >
1. Layering in this order ensures even cooking.
2. You need a baking dish that is large enough to allow the white miso paste to stretch without gaps. By this, the inside to steam evenly.

< A few words from the chef >
Autumn has progressed and it is getting chilly. At times like this, we miss hot dishes. Just cut them up, place them on top, and microwave them for a simple hot vegetable dish. Shimamura-san's white miso has a refreshing sweetness, so it can really be used for a variety of dishes. Try sesame oil, olive oil, or chili oil for flavor, and you'll enjoy the variety! Please give it a try!

10/23/2022

【Miso recipe:Volume 45】🥢😋
日本語＆For buying miso
https://www.simamura.com/

Mapo-style soba noodle with black miso

【Ingredients】(for two)
Black bean miso paste 80g
Yaki-dashi broth mix 1 pack
Ground beef and pork mix 100g
Manganji pepper (or green pepper) 2(about 60g)
Shimaji mushroom 1/4 pack (about 30g)
Vegetable oil 2 tbsp
Cooking sake 1 tbsp
Mirin 1 tbsp
Whole wheat soba noodle (or your fav noodle)180g
Sesame oil 1tbsp
Roasted sesame as appropriate
Powdered sansho pepper as appropriate

【Instruction】
1. Remove seeds from Manganji pepper and cut into 1 cm wide and 3-4 cm long.Remove the hard stems of shimeji mushrooms and set aside.Cut dashi packet with scissors and remove the contents.
2. Put vegetable oil into a frying pan and sauté ground meat, shimeji mushrooms, miso paste the contents of dashi pack with medium heat and once all the ingredients are cooked, add chopped Manganji peppers and sauté further. (*Point 1)
3. Boil noodles in plenty of water, remove them once to cold water, and pass them through the boiling water again to warm them up.
4. Take the cooked noodles in a bowl, pour evenly sesame oil and mix.
5. Place ④ in a serving bowl, top with ②, and sprinkle with powdered sansho pepper and roasted sesame.

< Point >
1. Sauté thoroughly until slightly burned to give it flavor.

< A few words from the chef >
Black bean miso goes well with oil, so sauté it in a pan brings out its flavor.We also used whole wheat flat noodles this time because spices and other ingredients go well together and have a nice aroma, but other noodles of your choice will also be delicious, so please try different kinds of noodles.

09/11/2022

【Miso recipe:Volume 44】🥢😋
日本語＆For buying miso
https://www.simamura.com/

Pork and pumpkin with mustard (15 minutes)
【Ingredients】(for two)
Ozika mustard sauce 50g
http://shop.ozika.net/?pid=56385603
Pork loin 150g
Pumpkin 1/4 (about 300g)
Green onion 1 (about 40g)
Vegetable oil 1 tbsp
Salt 1g
Sugar 2g
Cooking sake 1tsp

【Instruction】
1. Remove the seeds form pumpkin, cut into bite-size pieces, place on a flat plate, sprinkle over the top with cooking sake, sugar, and slat, and microwave for 9 mins at 600w. (*Point 1)
2. Cut pork loin into 1cm pieces and green onions into 4cm pieces.
3. Spread vegetable oil in a hot frying pan and sauté pork and green onions over high heat.
4. Put ① and ③ in a bowl, pour Ozika mustard sauce evenly and mix well.
5. Serve on a plate and done!

< Point >
1. It depends on the type of microwave oven, so please adjust to your desired softness. If it is too soft, it will be crushed, so we recommend that it's been some texture.

< A few words from the chef >
This season feels like fall makes us want to feel the sweetness of pumpkin. Accented with Ozika mustard and pork. This dish goes well with both rice and sake, perfect for the fall season of appetite. This Ozika mustard sauce can be used in a variety of ways, so please try it in a variety of dishes.

08/10/2022

【Miso recipe:Volume 43】🥢😋
日本語＆For buying miso
https://www.simamura.com/

Avocado and tomato with sesame paste (10 minutes)

【Ingredients】(for two)
Shimamura’s White miso 50g
Mini tomato 6
Avocado 1
Radish sprouts half of package
Mirin 2 tsp
Soy-sauce “Koikuchi” 1/2 tsp
Sesame oil 1 tbsp
Grind sesame as appropriate

【Instruction】
1. Put mirin in a heatproof dish and microwave at 600w for 20 seconds to remove alcohol.
2. Mix ①, white miso paste and sesame oil in a bowl and refrigerate.
3. Remove stem from mini tomatoes and cut them in half. Cut avocado in half, remove seeds, peel, and cut into pieces about the same size as tomatoes. Cut radish sprouts in half. (*Point 1)
4. Put cut vegetables in a separate bowl and pour koikuchi soy sauce over them. (*Point 2)
5. Put ④ into the bowl of ② and mix together. (*Point 3)
6. Serve in a bowl and sprinkle grind sesame seeds on top and done!

< Point >
1. Choose avocado that is not hard, and when cutting, try not to cut them smaller than tomatoes.
2. Doing this adds depth of flavor and aroma.
3. Mix gently with a rubber spatula.

< A few words from the chef >
White miso, which is used less frequently in the summer, goes well with these summer vegetables. The aroma of sesame oil and koikuchi soy sauce, which can also stimulate the appetite, is good, but it is the natural sweetness of Shimamura's white miso that makes this dish so special. If you like, you can also add sansho oil or actual sansho pepper to make it even tastier.

07/03/2022

【Miso recipe:Volume 42】🥢😋
日本語＆For buying miso
https://www.simamura.com/

Somen noodles with eggplant and bacon in miso sauce (20 minutes)
【INGREDIENTS】(for two)
Black bean miso 50 g
Yaki-dashi broth mix 1 pack
Water 150 ml
Eggplant 1 (about 100g)
Bacon 60 g
Vegetable oil 2 tbs
Scallion as appropriate
Sesame seeds as appropriate
Ra-yu (chili oil) as appropriate
Dried somen noodles 3 bunches (150g)

【INSTRUCTION】
1. Mix miso, contents of Yaki-dashi packet and water in a bowl and chill. (*Point 1)
2. Cut eggplant and bacon into bite-size pieces less than 1 cm wide
3. Spread oil in a hot frying pan and sauté ②. (*Point 2)
4. Once it's cooked, add everything to ① and cool quickly placing in ice water. (*Point 3)
5. Boil somen and cool them down in ice water.
6. Place somen in a bowl, add ④, scallions, sesame seeds on top, and ra-yu (chili oil) if you like and done.

< Point >
1. You can use the contents of Yaki-dashi pack but please read the directions carefully if you use other products.
2. Turn off the heat when eggplant has absorbed all the oil and is lightly browned.
3. If eggplant and bacon get too cold, they will become greasy, so it's better to be slightly warm.

< A few words from the chef >
Black bean miso has a bold aroma, yet is smooth and perfect for this kind of dish. It is a dish to want on a hot summer day. It is easy to make, so please try it at home.

06/12/2022

【Miso recipe:Volume 41】🥢😋
日本語＆For buying miso
https://www.simamura.com/

Refreshing Early Summer miso soup with White miso

【INGREDIENTS】(for two)
Shimamura’s white miso 70g
Shinshu Yamabuki miso 15g
Yaki-dashi broth mix 1 pack
Water 500ml
New cropped potato 1 (about 90g)
Zucchini 1/4 (about 70g)

【INSTRUCTION】
1. Cut potato and zucchini into bite-sized pieces. (*Point 1)
2. Put water, Yaki-dashi broth mix, and potatoes in a pot over medium heat and simmer for 10 minutes.
3. When potatoes are soft enough by poking with skew, add zucchini.
4. Simmer for about 1 minute, then turn off the heat and squeeze out Yaki-dashi broth mix. (*Point 2)
5. Dissolve two kinds of miso in a miso strainer.
6. Heat up again, skim off the foam and finish. (*Point 3)

< Point >
1. Cut into fairly big bite size, as they will fall apart easily. New cropped potato skin is soft enough to be left on but if you rather peel it off you can.
2. Squeeze firmly when removing Yaki-dashi packet.
3. Over boiling will cause miso taste saltier. When foam appears, remove it immediately and turn off the heat.

< A few words from the chef >
Sweet white miso soup is not easily liked in summer, but adding a little Shinshu miso gives it a refreshing taste. The sweetness of white miso goes well with early summer vegetables, so try making a summery miso soup with extra step. We hope you will enjoy mixing and matching various types of miso and find your own mix.

05/16/2022

【Miso recipe:Volume 40】🥢😋
日本語＆For buying miso
https://www.simamura.com/

Cold Udon noodle soup with summer vegetable and Red sea bream（snapper)(20 mins)

【INGREDIENTS】(for two)
Shinshu Yamabuki miso　60g
https://www.simamura.com/item/yamabuki1k/
Yaki-dashi broth mix 1 pack
Water 400ml
Mirin 2 tbsp
Red sea bream (snapper) (fillet) 100g
Cucumber 1
Tomato (medium size) 1/2
Myoga 1/2
Olive oil 1 tbsp
Salt as appropriate

【INSTRUCTION】
1. Spread olive oil on a heated frying pan and grill red sea bream over medium heat (* Point 1).
2. Take red seabream in a separate container, add mirin and miso to the frying pan, and simmer on medium heat for about 1 minute.
3. Put ②, water, and contents of dashi pack in a bowl, mix and cool it in the refrigerator. (* Point 2)
4. Cut tomatoes into 7 mm dice.
5. Slice cucumber thinly, sprinkle a pinch of salt and mix in a bowl.
6. Slice myoga thinly.
7. Boil udon noodles and cool off in cold water.
8. Place udon noodles and ③ in a bowl, top with other ingredients, and finish with a drizzle of olive oil.

< Point >
1. Grill from the skin side to make the skin crispy. Be careful not to overcook, as it will be too dry.
2. This dashi pack is unique to be extracted with water.

< A few words from the chef >
Thin Udon noodles are recommended. The menu is perfect for this time of the year when you feel the heat here and there. You can find the wild red seabream at a relatively reasonable price this season, so please give it a try!

04/18/2022

【Miso recipe:Volume 39】🥢😋
日本語＆For buying miso
https://www.simamura.com/

BLT Sandwich with Miso Sauce (15 minutes)

【INGREDIENTS】(for two)
Shinshu Yamabuki miso　30g
https://www.simamura.com/item/yamabuki1k/
Mirin 3 tbsp
4 slices of 6 slices bread
Bacon 60g
Lettuce 40g
Tomato 80g
Cream cheese 50g

【INSTRUCTION】
1. Toast breads lightly.
2. Heat a frying pan and cook bacon over medium heat. (*Point 1)
3. Take the cooked bacon to a separate container and wipe off the exceed oil from bacon.
4. Add mirin and miso to a pan and stir frequently over low heat.
5. Once it’s thickened, turn off the heat and transfer to a separate container. (*Point 2)
6. Cut lettuce into appropriate size and slice tomatoes into less than 1 cm.
7. Top the bread in this order, lettuce, tomato, bacon, and cream cheese. Add miso sauce on top.
8. Sandwich with another bread and done!

< Point >
1. Grill slowly, turn over several times until it gets almost crispy.
2. Turn off the heat when the mixture has thickened slightly. It will be a good consistency when it cools off.

< A few words from the chef >
I added miso to an American BLT sandwich and it was incredibly delicious. Mixing bacon oil into our Shinshu miso made an excellent sauce. It’s an easy recipe, so try it at home!

03/13/2022

【Miso recipe:Volume 38】🥢😋
日本語＆For buying miso
https://www.simamura.com/
Warm Spring Cabbage and Pork Salad with Black Bean Miso Sauce (20 minutes)

【INGREDIENTS】(for two)
Shimamura’s Black Bean Miso 30g
Yaki-dashi broth mix 1 pack
Water 250ml
Half Spring cabbage (about 350g)
Thin sliced pork loin 120g
Cooking sake 1 tbsp
Mirin 1tsp
Sugar 1 tsp
La Yu (Chilli) oil as appropriate
Roasted sesame as appropriate

【INSTRUCTION】
1. Cut cabbage in quarter lengthwise with stem attached.
2. Mix together black bean miso, mirin and sugar in a bowl.
3. Add water, Yaki-dashi broth pack, and cabbage in a small saucepan. Cover and cook over medium heat for 5 minutes. Remove cabbage and drain in a strainer, but keep broth.(*Point 1)
4. Add cooking sake and pork to the remaining broth in the pot and cook over low heat for 5 minutes. (*Point 2)
5. Remove pork into a strainer.
6. Take 3 tbsp of broth into ② and stir to combine.
7. Arrange cabbage and pork in a bowl and add ⑥ on top, La-yu and sesame seeds as you like.

< Point >
1. We recommend to use a small pot cabbage can fit in.
2. Pork should be stirred quickly like shabu-shabu.

< A few words from the chef >
Spring cabbage is tender, little crunchiness will give it freshness of spring. Cabbage and pork go very well with the richness of black bean miso.It is easy to make, so please try adding it to your recipe.

02/06/2022

【Miso recipe:Volume 37】🥢😋
日本語＆For buying miso
https://www.simamura.com/
Setsubun Soba Noodles with White Miso Flavor (15 minutes)
*Setsubun (節分, "seasonal division") is festival held on February 2, 3 or 4, one day before the start of spring according to the Japanese lunar calendar.
【INGREDIENTS】(for two)
Shimamura’s white miso 50g
Soba noodle (Dried)　180g
Broccoli rabe about 80g
Vegetable oil 1 tbsp
A pinch of salt

Homemade Mentsuyu (Japanese soup base)
50ml * Refer to the recipe below.
Water 100ml
Bonito flakes as appropriate

[Homemade Mentsuyu]
Seto-steel’s yaki-dashi broth mix 1 pack　　　　　　　
https://www.yakiiriko.com/item/yd-07/　
Water 200ml
Soy sauce 50ml
Mirin 50ml
① Combine all ingredients in a saucepan and bring to a boil over high heat.
② Let it cool and remove the packet.

【INSTRUCTION】
① Add vegetable oil to a hot frying pan, sauté broccoli rabe, add sprinkle of salt, and transfer to a separate plate. （*Point 1)
② Continue to use the same pan. Add water, homemade mentsuyu and white miso and mix. (*Point 2)
③ In a separate pot, boil soba noodles in plenty of hot water as instructed. When it's cooked, run it under the cold water. (*Point 3)
④ Place noodles in a bowl, pour the warmed ② and add broccoli rabe and bonito flakes on top and done!

< Point >
1. Sauté quickly so that the texture remains. It tastes even better if you use sesame oil.
2. Dissolve miso thoroughly to avoid lumps. You can also use store-bought mentsuyu.
3. If you prefer warm soba, you can quickly warm it up again after running in the cold water.

< A few words from the chef >
The aroma of white miso may give you the impression of winter, but spring is just around the corner! I added seasonal broccoli r**e to give a feel of beginning of the spring, Setsubun. You can also add Japanese yellow mustard if you like. You can also substitute with thin udon noodles or somen noodles.

01/03/2022

【Miso recipe:Volume 36】🥢😋
日本語＆For buying miso
https://www.simamura.com/
Grilled Salmon and Shungiku (Crown Daisy) with White miso Ponzu sauce (20 minutes)

【INGREDIENTS】(for two)
Shimamura’s white miso 30g
Fresh salmon 2 filets (about 150g each filet)
Shungiku (Crown Daisy) about 150g
Seasoned Ponzu sauce 30g
Flour 2 tbsp
Cooking sake 2 tbsp
Rice oil (or vegetable oil) 2 tbsp
A pinch of salt

【INSTRUCTION】
① Mix white miso and ponzu in a small bowl
② Sprinkle salt and then coat the salmon with flour lightly.
③ Remove the tender parts of shungiku from the stems.
④ Heat 2 tbsp oil in a frying pan and grill salmon over medium heat. (*Point 1)
⑤ Once salmon is cooked, place it on a plate.
⑥ Continue to use the same pan to sauté shungiku over medium heat. (*Point 2)
⑦ Once shungiku is cooked, add sake and ①, sauté lightly. (*Point 3)
⑧ Put ⑦ over the ⑤ and done!

1. Extra oil makes it crispy on the outside and fluffy inside.
2. Not washing the frying pan leaves the nice flavor.
3. Turn off the heat once the moisture starts to evaporate a little.

< A few words from the chef >
I hope this will be your new repertoire by combining the white miso left over from ozoni and the winter season ingredients. It is recommended to use ponzu sauce with no MSG, it will bring a cleaner taste.

Address

68 Jay Street Suit 201
Brooklyn, NY
11201

Website

http://www.onericeonesoupproject.com/

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