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Tag Archives: Smoked soy sauce

Smokey Shoyu Corn Hijiki Rice

This rice dish has been a big hit throughout this summer, and I made it many times. As long as you have nice sweet fresh corn, this dish can almost never fail. Corn and hijiki seaweed go so well together (I also like to make a salad dish featuring these two ingredients), and they blend in with the rice nicely. 

The butter and Smoked Soy Sauce are added after the rice is made, so they keep the really fresh flavors. The aroma is quite irresistible. If you don’t have the Smoked Soy Sauce, you can use a regular soy sauce for a non-smokey version.


Salmon, Shiitake and Watercress in Smokey Garlic Black Vinegar Sauce

With just three main ingredients (salmon, shiitake mushrooms, and watercress) and simple preparation, this sizzling dish makes a very satisfying meal. The garlic black vinegar flavor is further enhanced with smoked soy sauce, but if you don’t have it, you can make it with regular high quality soy sauce, too. Make sure to drink up any remaining sauce, or dip some freshly-cooked donabe rice, as it’s so tasty.


Smoky Shoyu-Flavored Corn & Bacon Rice

Here’s another version of my corn rice; this one has a big, bold flavor with the addition of rendered bacon, Smoked Soy Sauce, and butter. This is a great dish to serve at a summer party, too. When I made this dish at an outdoor BBQ dinner one day, everybody went crazy and it was gone so quickly! Corn is so sweet and savory at the same time, with its nice smokey and nutty flavor. Although this addition is highly recommended, if you would like to omit the 16 Multi Mixed Grains, you can reduce the amount of the dashi by a tablespoon or so.


Grilled Okra with Smoked Soy Sauce

This is a quick appetizer/side dish which requires little time for prepping. Toban cooks vegetables so effectively, allowing for them to become nicely charred. When the Smoked Soy Sauce is drizzled over the okra, it sizzles and brings an irresistible aroma. Finish with a generous mound of Shaved Katsuobushi, and sprinkle some Shichimi Togarashi. The katsuobushi will dance slowly on the okra and make a very appetizing presentation. I love making this dish with okra during the summer; asparagus is also great.


Rice Balls with Three Kinds of Toppings (Summer Version)

Onigiri

At our 2018 Summer Festival at TOIRO, we made hundreds of onigiri (rice balls) with freshly made rice in our double-lid donabe rice cooker, Kamado-san, and served with these summer-theme toppings. We were so happy that many of our guests kept coming back to try more. The Walnut Miso includes Fig Vinegar so it has a refreshing and soft acidity. The Slow-Roasted Tomato is rich in umami and the Smoked Soy Sauce adds an extra layer of complexity. The Roasted Corn and Yuzu-Kosho Mayo has a beautiful, sweet corn flavor with an aromatic heat from the Yuzu-Kosho. These toppings are also great to serve with cold tofu or grilled meat. We hope you will try all three kinds. The amounts of these toppings in this recipe are more than enough to make the suggested servings, so you can keep any leftover for another use.


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