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Salmon Butteryaki

9 ounces of salmon filet cut into 3 pieces
4 pinches of salt
4 pinches of pepper
2 Tablespoon oil
One quarter stick of butter  (1/4 stick)

Heat oil in frying pan till hot.  Salt and pepper salmon top and bottom.  Sear salmon on both sides till browned.  Drop in one ounce of butter, cook until butter is melted.  Remove salmon and place on a bed of chopped cabbage.  Pour remaining browned butter on salmon and serve.

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Pork, Beef or Chicken Tofu

One half package of udon noodles or 2 ounces uncooked (1/2 package)
2 ounces cooked and drained long rice
4 cups chopped won bok cabbage
1 stalk of green onions, cut into one inch segments
2 slices round onions
2 slices carrots
2 slices bamboo shoots
1 reconstituted shiitake mushroom cut in half
2 sprigs watercress
One quarter block firm tofu  (1/4 block)
One half cup diced chicken, pork or beef (1/2 cup)
2 cups Matsumoto’s On The Go Sauce

Add all ingredients in order, cook to boil.  Mix in meat to make sure meat is fully cooked.  When meat is done, ready to serve.

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Matsumoto’s On The Go Sauce

1 cup mirin
Three quarter cup dark shoyu (3/4 cup)
One half cup sugar  (1/2 cup)
4 cups konbu dashi
4 cups shiro dashi

Add all ingredients into a saucepan and bring to a boil.  Lower heat to simmer and reduce mixture by half.

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Oyako Don

1 boneless skinless chicken thigh
One half ounce sliced round onion (1/2 ounce)
One half ounce bamboo shoot  (1/2 ounce)
One half ounce reconstituted sliced shiitake muchroom (1/2 ounce)
One cup Matsumoto’s On the Go Sauce
1-2 eggs
1 green onion, coarsely chopped
One half bowl steamed white rice (1/2 bowl)
Pinch of nori strips

Add first five ingredients in a 6 inch egg pan.  Cook until boil, mixing chicken to cook evenly.  Mix egg and green onions together.  Pour evenly into pan and cover for 30 seconds or until egg is set.  Gently slide mixture out of pan onto bowl of steamed rice.  Garnish with nori strips.