Recipes with Japanese Foods

Japanese Foods & Recipes from New York Mutual Trading Company. We have been the premier specialist for Japanese food, sake and restaurant supply distribution since 1926. Please shop online at MTC KITCHEN (www.mtckitchen.com) and Visit our Manhattan showroom/store (711 3rd Avenue, New York, NY)!

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Japanese Foods

FROZEN HARUMAKI, SKIN & SAUCE

VEGETABLE SPRING ROLLS

No MSG added healthy vegetable spring rolls. Contains cabbage, green beans, carrots, shiitake, vermicelli, and tofu. #74304 1 F-LG VEGETABLE SPRING ROLL 50G 10/20 pcs (1.76oz) #73272 F-MD VEGETABLE SPRING ROLL 42G 10/20pcs.

MINI VEGETABLE HARUMAKI

These Mini frozen vegetable spring rolls are the perfect appetizer for lunch set menus bento box and catering. #74308 F-MINI YASAI HARUMAKI 10/2.2lbs.(60pcs)

VEGETABLE & PORK

#71090 F-HARUMAKI VEG&PORK (PC) 4/ (ab.23pcs)

NET SPRING ROLL

#70190 F-NET SPRING ROLL 16G 20/480G (30pcs)

HARUMAKI SKIN Made in Japan

#40510 F-RYUSHO-BO HARUMAKI NO KAWA 60/230g (20pcs) #40099 F-HARUMAKI NO KAWA 40/4.2oz. (10pcs)

EGG ROLL SKIN Made in USA

#40504 F-DRAGON EGG ROLL SKIN 6/24oz. (ab.23pcs.)

SWEET CHILI SAUCE

#30491 SWEET CHILI SAUCE (MIZKAN) 4/1GAL., #5229 SWEET CHILI SAUCE MAE PLOY. 12/32oz

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Japanese Recipes

SOFT-SHELL SHRIMP KARAAGE

[INGREDIENTS] (2 Portion)

Soft Shell Shrimp 4pcs.

Aonoriko

Flour

Ginger Oil

A

Mirin 300cc

Shoda Shoyu 300cc

[COOKING DIRECTIONS]

Insert a skewer from tail to head. This results in a perfectly Straight shrimp once the skewer has been removed after being fried.

Mix A and marinate the shrimp for about 15min.

After 15min. take the shrimp out from the marinade, remove excess moisture and coat with flour.

Fried the shrimp in 180c oil.

Drain on a paper towel, plate, and sprinkle on few drops of ginger oil and aonori powder. Serve with a wedge of lemon.

#7600 USA TAKARA MIRIN 18 Lit. #81500 SHODA SOY SAUCE, J 18 Lit. (BIB) #6028 F-LG SOFT SHELL SHRIMP, FK 10/25pcs(455g) #20050 VERIBEST FLOUR (ALL PURPOSE) 25lbs. #60733 JYO AONORI KO 36/3.5oz, pk #63034 AONORIKO 100g, C TAKAOKAYA 12/100g #94829 BAMBOO SKEWERS 15cm (2.5mm) 100/200pcs 6" #20749 GINGER OIL 12/2.29oz

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Japanese Foods

DASHI PACKS

Dashi serves as the foundation of taste in Japanese cuisine, there are varieties of dashi offered in today’s market. These three Dashi packs from Kyoto Katsuo are the best ones you can find in the market to make the cleanest and most authentic dashi.

DASHI PACK A is made with a blend of bonito, sardine and mackerel flakes; Very versatile dashi.

#2814 DASHI PACK, URUME SABA SODA 5/10pk (100g)

DASHI PACK B is made with a blend of quality sardine and mackerel flakes; Perfect for Soba/Udon broth.

#20390 1 TOKUSEN DASHI PACK “B” 5/10pk (100g)

DASHI PACK C is made with a blend of Kombu, sardine and mackerel flakes; Rich dashi with a lot Umami.

#20460 DASHI PACK SABA URUME KOMBU "C" 5/10pk (100g)

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Japanese Foods

SAKURA NO HANA (Flower) SHIOZUKE

Cherry blossoms preserved with salt; this could be used as topping for pastry (both Japanese and western sweets) or rice dishes. Salt-pickled blossoms in hot water is called Sakurayu, and is drunk at festive events. Harvested and processed in Japan.

#62053 1 SAKURA NO HANA SHIOZUKE (ab27pc)

SAKURA NO HA (LEAF) SHIOZUKE

Taking advantage of the unique fragrance of Japanese Sakura trees, these pickled leaves are usually use for Sakura mochi and other Japanese sweets called Wagashi. However, it can also be used in various Japanese seasonal dishes by curing meat; fish or, wrapping sushi.

#64250 1 SAKURA NO HA SHIOZUKE 400g(200pc)

INGREDIENTS TO MAKE SAKURA MOCHI

DOUMYOJI-KO

Domyoji flour is a kind of rice flour, made from steamed and roughly milled glutinous rice.

#20051 DOUMYOUJI KO 2.2lbs. #20052 MITAKE SHIRATAMA-KO 10/5.2oz. #20128 RED BEAN PASTE 33lbs.(2x16.5lbs.)/cs.

YAKI MOCHI POWDER

Fine mochi power that does not need to be heated to make mochi. Can also be used as a thickener.

#7567 3.27oz. 100g

RED BEAN POWDER

Made with Azuki red beans, salt and sugar. Azuki paste can be made by just mixing with water. No need to heat.

#7554 3.52oz. 100g

SAKURA LEAF SALT

Fluffy “sakura” cherry blossom leaf salt made with 50% sea salt and a 50% rice flour.

#7558 0.7oz. 20g

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Japanese Recipes by Chef HIROKI ABE from En Japanese Brasseries

UNAGI HAKO SUSHI

[INGREDIENTS] (2-3 Portions)

A

Dashi 600cc

Higashimaru Usukuchi 100cc

Mirin 100cc

Shirayaki Unagi 1 pc.

Sushi Rice

Fresh Wasabi

Shiitake Sheet

Gold Leaf

[COOKING DIRECTIONS]

Cut the Unagi fillet into the size of Sushi mold box.

In a pan, combine A, add the unagi and simmer for 20min.

Make sushi rice and add Shiitake sheet. Mix well.

In a clean oshibako, lay the unagi on the bottom and add rice to the box to just below the rim.

Once you have the unagi and your rice in place, get the third top piece of the oshibako and use it to press down on the rice.

Cut into 6 pieces and garnish with grated wasabi and gold flakes.

#6139 FRESH WASABI ab.100 g - 130 g/pc #73706 2 F-SHIRAYAKI UNAGI 9 oz, 2/11 lbs. (ab.20 pcs) #7553 YAKI SHIITAKE SHEET 12/1.05 oz (30g) #20423 15lbs. MATSURI RICE, KOSHI 15 lbs. #63820 2 KINPAKU KIRIMAWASHI 0.5 g #91197 *BATTERA OSHIGATA WHITE 14x5.5 CM PLS #91199 *BATTERA OSHIGATA WOOD 14x5.5 CM #20390 1 TOKUSEN DASHI PACK 5/10 pk (100 g) "B" #20227 HIGASHIMARU USUKUCHI SHOYU 15/1　Lit. #7600 USA TAKARA MIRIN 18 Lit.

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Japanese Foods: RECOMMENDED ITEMS

WHITE & GREEN DAIFUKU

Daifuku (literally "great luck"), is a Japanese confection consisting of a small round mochi stuffed with anko (sweetened red bean paste made from azuki beans). Individually wrapped and it only takes about 30min to defrost. Perfect for lunch or set menus's dessert. Green one is flavored with mugwort.

#1713 F-DAIFUKU MOCHI, WHITE 50pc/cs #1716 F-YOMOGI DAIFUKU, GREEN 50pc/cs




ABURI ANAGO

This fatty and juicy anago is roasted without the tare sauce. Chefs can cook this Anago in any style and any sauce. It's great to be eaten just with salt or soy sauce with wasabi as an appetizer.

#8348 F-ABURI ANAGO (41-45cm) 40/250g (3pc)




UNCOOKED ANAGO

his frozen uncooked Anago is from Korea. Carefully filleted, deboned and packed by hands. Perfect for making Tempura or Anago sushi with your original sauce!

#8347 F-IKIJIME ANAGO (41-45cm) 40/300g

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Japanese Food

OTAFUKU SHIODARE with garlic & pepper

Shio dare with garlic & pepper is a versatile sauce made of a good balance of pepper, garlic and a salt base. Use it as a steak sauce, a basting sauce or a marinade for all types of poultry and meats. Great for making Yakisoba or any kind of stir fry dishes. Can be used as a dressing to make "Shio Cabbage."

#7899 OTAFUKU SHIO DARE GARLIC PEPPER 6/1.89 Lit.

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Japanese Foods

MEAT PRODUCTS

BEEF TONGUE

Many cultures have found uses for beef tongue, from Europe to North Africa to Latin America to many Asian countries. Gyutan is one of the most popular dish at Yakiniku restaurants. This beef tongue is already peeled, cleaned and trimmed for your convenience. Cut thin for Yakiniku and cut thicker for steak or stewed dishes.

#8156 F-BEEF PEELED TONGUE(8468) 13-15 lbs. (7pc)/cs




WASHU-GYU

Washugyu are a crossbred of the famous Japanese Black Wagyu and the nest American Black Angus. Washugyu have been raised under strict regulations using proprietary feeding programs that enhance the quality and the avor of the meat.

TOP SIRLOIN BUTT

Meat from the top sirloin has a rich beefy avor. It’s very avorful and super lean. You don’t want to overcook this cut of meat. Good for Tataki and roast beef.

#20009 2 F-WASHUGYU CUT BEEF 6-7 lbs./cs

SLICED KALBI

Thinly sliced beef belly. This cut is pretty fatty so it’s good for stir frying and hotpot.


 #71891 F-WASHUGYU SLICED KALBI 5/1-2 lbs.

KALBI SAKU BLOCK

This cut is good for Korean/Japanese Yakiniku BBQ or stewed dishes.


 #71892 F-WASHUGYU KALBI SAKU 5/1-2 lbs. pk.




YAKINIKU TSUKE TARE

One thing that makes Yakiniku so great is the sauce- it can enhance the avor of cooked meat to perfection. This dipping Yakiniku tare is made with miso, garlic, black pepper and many other great tasting ingredients.

Unlike other Yakiniku sauce, this product has thinner texture and can be used for stir frying dishes and marinating meats or sh NO MSG NO CORN SYRUP

#27398 MIYAKO YAKINIKU TSUKEDARE 6/5.2 lbs.

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Japanese Foods

HOKKAIDO SALMON JERKY

This Japanese smoked salmon jerky, "Sake Toba" is made from all-natural, salmon harvested from icy-fresh Hokkaido waters. Each salmon is hand filleted, carefully seasoned and dehydrated with special techniques. Perfect to pair with sake or shochu. it is loaded with Omega-3 fatty acids and packed with great taste!

#8324 F-HOKKAIDO SALMON JERKY(TOBA) 2.82oz. (80g)

VEGETARIAN TOMATO RAMEN SOUP BASE

Tasty umami-packed Tomato Ramen made easy with Tomato Vegetarian Ramen Soup Base! Completely free of any fish or other animal related ingredients. Cooking Instructions: Mix 1 part Tomato Vegetarian Ramen Soup with 5 parts hot water or broth.

#15090 TOMATO VEG RAMEN SOUP 12/2.2lbs.

VEGETARIAN CREAMY SOUP BASE

Delicious Tonkotsu soup (Pork Broth) flavor, WITHOUT the use of any Pork! The gentle sweetness extracted from various vegetables gives out a rich and creamy taste. Completely free of any fish or other animal related ingredients. Cooking Instructions: Mix 1 part Creamy Vegetarian Ramen Soup with 7 parts hot water or broth.

#7873 CREAMY VEGETARIAN BASE12/2.2lbs.

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Japanese Foods

AIR SHIPPED FROM A WASABI FARMER IN JAPAN - HON-WASABI

Soba is the Japanese name for buckwheat and is usually refers to thin noodles made from buckwheat flour, or a combination of buckwheat and wheat flours. This frozen fresh soba noodle has amazing texture and nutty aroma of high quality buckwheat.

#6139 FRESH WASABI ab. 100g/pc ORDER BY REQUEST 2 WEEKS LEAD TIME

FROZEN FRESH SOBA FROM JAPAN - NAMA SOBA

Soba is the Japanese name for buckwheat and is usually refers to thin noodles made from buckwheat flour, or a combination of buckwheat and wheat flours. This frozen fresh soba noodle has amazing texture and nutty aroma of high quality buckwheat.

#40050 1 F-IMASUKE NAMA SOBA 32/150g

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Chef's recipe by Chef HIROKI ABE from En Japanese Brasseries

BRAISED & CHILLED SALMON JERKY, NAPA CABBAGE & FRIED TOFU SKIN

[INGREDIENTS] (2-3 Portion)

A

Dashi 1200cc

Higashimaru Usukuchi 100cc

Mirin 100cc

Nekonbu Dashi 20cc

Sake Toba 5-6 pcs.

Napa Cabbage 4 leaves

Fried Tofu Skin 4 pcs. (small)

Garlic Oil, Yuzu Skin

[COOKING DIRECTIONS]

Cut the napa cabbage and fried tofu skin into wide strips, and slice the sake toba into bite size slices as well.

In a pan, combine ingredients A, add the sliced sake toba and bring it to boil.

Add napa cabbage and fried tofu skin and stir till they are cooked.

Pour the content of the pan directly into the medium-sized bowl and place that on the ice bath right away. Stir the bowl to help bring the temperature down.

Place some sliced Sake toba on top, sprinkle a few drops of garlic oil, and garnish with sliced yuzu ski

#8324 F-HOKKAIDO SALMON JERKY(TOBA) 2.82 oz. #71078 F-BULK, INARI AGE 4/2.2 lbs. (100pc.) #20227 HIGASHIMARU USUKUCHI SHOYU 15/1 Lit. #7600 USA TAKARA MIRIN 18 Lit. #4697 NEKONBU DASHI 16/500 ml. #22720 2L NEKONBU DASHI 8/2 Lit. #40634 ROASTED GARLIC OIL 6/1 Lit.

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Japanese Foods

SHIRAYAKI UNAGI

Shirayaki unagi is similar to kabayaki in that the unagi is filleted, deboned, butterflied, skewered, and grilled. However, in shirayaki-style cooking, the eel is roasted without the tare sauce and seasoned only with salt, a cooking method ensuring that the genuine flavor of the eel is on show. Obviously, this is a favorite dish of eel purist and chefs. Chefs can cook this unagi in any style and with any sauce!

#73706 2 F-SHIRAYAKI UNAGI 9oz, 2/11 lbs.(ab.20pcs)

"Bansankan" EEL COATING SAUCE

This eel coating sauce is a crowd favorite and it goes well on various types of rolls / sushi as well as a marinade for fish and chicken. Also you can use this sauce to make sweeter stir fry dishes. NO MSG NO CORN SYRUP

#20821 EEL COATING SAUCE 6/64 floz. 5.2lbs.

"Suzukatsu" SAUCEKABAYAKI TARE

Eel sauce (kabayaki tare) is commonly used in the preparation of broiled fresh water eel (unagi) and salt water eel (anago.) The thick, sweet, hickory flavored sauce is heated and drizzled on sushi prepared with eel. Eel sauce is also delicious with other sushi and non-sushi creations alike. This Suzukatsu brand eel sauce is one of the best selling eel saunce among the chefs.

#22712 UNAGI KABAYAKI TARE 1.8 Lit #20819 KB-23 SUZUKATSU EEL SAUCE 1.8 Lit

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Japanese Cooking Knife

Free Shipping with over $100 Knives Purchase

*We are currently offering free shipping within the Contiguous United States (which consists 48 states and the District of Columbia, excludes Alaska, Hawaii, and any other territories under the control of the United States.) on orders over $100 (except taxes). **Your order will be shipped via UPS Ground. ›› Shop Japanese Kitchen Knives @ MTCKitchen.com

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Japanese Kitchenware

Zojirushi Rice Cookers, Water Boilers 15% OFF SPECIAL OFFER!!

SAVE 15% ON ALL ZOJIRUSHI PRODUCTS WITH COUPON CODE MTCZOJIRUSHI15 AT CHECKOUT. ›› Shop @ MTCKitchen.com

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711 Third Avenue New York, NY 10017 (on 45th St. between 2nd & 3rd Aves) ›› Map tel. [phone] Open: Mon-Fri, 10am-7pm Closed on weekends and public holidays

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Chef's recipe by Chef HIROKI ABE from En Japanese Brasseries

WASHU-GYU SUKIYAKI with Watercress & Tomatoes

[INGREDIENTS] (2 Portion)

A

Soumi Soba Tsuyu 500cc

Sugar 100g

Washu-gyu sliced kalbi

Bamboo shoots

Yaki Tofu

Napa cabbage, Tomatoes, Watercress, Japanese Scallions

[COOKING DIRECTIONS]

In a small pan, combine ingredients in A and bring it to a boil. (Reduce down to 90%)

Cut the beef slices into halves.

Place all of the ingredients except the beef in the pot.

Pour the sauce you made in 1. and bring it to boil.

When all the vegetables are cooked, place the meat on top and cook. *Don't over cook the meat.

#30403 1 JYO HAKUTO, PEARL-ACE 20/2.2 lbs. #22752 1.8L-SOBA TSUYU SOUMI 6/1.8Lit. #71891 F-WASHUGYU SLICED KALBI 5/2 lbs. #30384 TAKENOKO TIP(W BAMBOO SHOOT) 6/3.96lbs. (abt.10PC) #60940 HOUSE YAKI TOFU 12/9 oz.

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Japanese Foods

KOHAKU yuzu-kosho gelee

Yuzu kosho is a condiment made from fresh chilies, salt along with zest and juice from yuzu. This Yuzu kosho jelle is made with Yuzu-kosho, Yuzu juice, Japanese Orange juice and honey. Sweet and spicy jelee pairs especially well with duck and pork dishes. Can be used to make unique desserts too.

#30391 KOHAKU YUZU 5/16.6 floz. (500g)