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Tanioka’s Crispy Ahi Belly with Shoyu Chilli Sauce

4 pieces medium to large size ahi belly
3 cups cornstarch
1 cup flour
2 teaspoon salt or to taste
1 teaspoon pepper or to taste

Shoyu Chilli Sauce:
1 cup Tanioka’s shoyu
1 cup Tanioka’s chilli pepper water
Green onions- chopped
Round sweet onions- sliced

Mix the cornstarch and flour, salt and pepper together and dip the ahi belly in the dry mixture and deep fry in heated oil until crispy brown.

Mix shoyu chilli sauce and dip the crispy ahi belly and serve hot. 

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Tanioka’s Korean Style Kal-Bi

3 lbs. raw short ribs (bone in- ½ inch cut)
1 ½ cup Tanioka’s Korean sauce (or other brand)
½ cup sesame seed oil
1 ½ Tablespoon sesame seeds
1 teaspoon ginger
1 ½ Tablespoon minced garlic
½ cup water
2 teaspoon salt

Mix and marinate for 2 days