Nutriasia Foodservice Inc.
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Yakisoba Procedure
Soy Garlic Chicken Bento Procedure 1. Marinate 2 pcs deboned chicken leg quarters in 2 Tbsps soy sauce, 25 g crushed ginger, 40 g crushed garlic, and 3 Tbsps brown sugar. Let sit overnight. Pat dry, place it up on a rack, and pour hot water over skin. 2. Pan-fry the chicken until golden. Rest for 5 minutes. 3. Toast 1 tsp sesame seeds in a dry pan until fragrant. In a bowl, mix 1/4 cup mayonnaise, 2 tsps soy sauce, 2 tsps mirin, 1 tsp brown sugar, and 1/2 tsp sesame oil. Stir until sugar dissolves. Toss with 80 g finely shredded cabbage and 80 g finely shredded carrots to make the slaw. 4. Simmer glaze ingredients for 5 minutes until slightly thickened. 5. Slice chicken, place in bento, and brush with glaze. 6. Assemble bento with chicken, rice, slaw with dressing and seeds, sliced fruits, and extra glaze. 1. In a saucepan, combine 1/2 cup lemon-lime soda, 1/4 cup tomato ketchup, 1/4 cup brown sugar, 1/4 cup water, 2 Tbsps Worcestershire sauce, 1 1/2 Tbsp soy sauce, 1 tsp dashi granules, and 1/2 tsp garlic powder. Boil, then simmer until slightly thickened. 2. Cook 200 g thin egg noodles in salted boiling water. Drain and rinse with cold water. Set aside. 3. Heat a wok until smoking. Add 4 Tbsps butter, then stir-fry 100 g pork belly strips with a pinch of salt and a pinch of black pepper until lightly browned. 4. Deglaze with 2 Tbsps cooking sake and 2 Tbsps mirin. Stir-fry 1 pc thinly sliced onion, 1 pc small julienned carrot, 1 small can sliced mushrooms, and 1 pc small julienned green bell pepper. 5. Rinse noodles, add to wok, and stir-fry with sauce until coated. 6. Turn off heat, mix in 1/2 head small sliced cabbage and 50 g togue. Top with Japanese mayo, aonori, and benishoga.
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