• Japanese pork tenderloin: sprinkle 3 teaspoons of Japanese curry over your pork tenderloin (check out the complete recipe below);
• Japanese chicken skewers: season your chicken pieces with 2 teaspoons of shichimi togarashi;
• Japanese trout “en papillote”: sprinkle 1 tablespoon of shichimi togarashi over your trout fillets then wrap them up in parchment paper and cook in the oven;
• Japanese chicken curry: mix 1 tablespoon of Japanese curry with 1 carton of coconut milk, 1 carton of coconut cream and chicken stock then leave your 6 chicken breasts to simmer in a casserole dish for 2 and a half hours;
• Salmon with shichimi togarashi: sprinkle 1/2 teaspoon of Japanese curry over your salmon steak before cooking;
• Japanese vinaigrette: mix together 4 tablespoons of rice vinegar, 1 tablespoon of honey, 4 tablespoons of soya sauce, 1 tablespoon of sesame oil, ½ teaspoon of shichimi togarashi, and 2 finely chopped shallots.
1 pork tenderloin;
2 tablespoons Hoisin sauce (or Teriyaki sauce);
1 Chinese cabbage;
2 tablespoons honey;
2 tablespoons water;
2 tablespoons lemon juice;
1 onion;
2 tablespoons Terre Exotique olive oil;
2 teaspoons Terre Exotique Shichimi Togarashi.
Method
Start by preparing your Chinese cabbage, wash and cut into four.
Place on a baking tray covered with baking parchment. Mix the lemon juice, honey, olive oil, water and two pinches of shichimi togarashi in a bowl.
Then pour this over the Chinese cabbage and cook in the oven for 25 minutes at 180°C. Meanwhile, fry the pork tenderloin in butter.
Cover in Hoisin sauce and shichimi togarashi and continue cooking for about 20 minutes until the meat is fully cooked yet still moist and tender. Once the pork tenderloin is cooked, cut into slices and serve with the Chinese cabbage and jasmine rice. Aromas
Allergen | Sésame / Sesame |
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Native country | FRANCE |
Ingredients | Cayenne chili pepper, poppy seed, SESAME seed, orange powder, |
Batak berry, ginger, nori seaweed. | |
TRACES EVENTUELLES D'ALLERGÈNES | céleri, sésame, moutarde, fruits à coques. |