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Handcrafted Soy Sauce

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Agedashi Tofu Serves about 4 1 package soft tofu 390 400 grams cup potato flour or cornstarch Canola or vegetable oil for frying 2 scallions green part only sliced for garnish Grated daikon radish for garnish optional Broth 2 tablespoons Bluegrass Soy Sauce 2 tablespoons mirin 2 tablespoons sake or dry sherry 2 cups dashi broth or 2 cups hot water with 1 teaspoon instant dashi powder Method 1 Cut tofu into ten blocks of equal size Lay a sheet of paper towel on a sheet pan and arrange tofu blocks on top Cover with another sheet of paper towel and anther sheet pan Place something heavy like a casserole pan or heavy skillet on top to weight Leave tofu to press for 20 minutes 2 In a small pot combine all the ingredients for the broth Bring to a boil and stir Remove from heat and set aside with a lid to keep warm 3 In a small frying pan add enough oil to come up to about inch Heat over medium high heat until rippling 350 degrees Coat the pressed tofu in potato flour or cornstarch Fry the tofu blocks about 2 3 minutes on each side until lightly golden brown Remove from oil and drain on paper towel or a wire rack Repeat with remaining tofu 4 Arrange 3 cubes of fried tofu in a small bowl Pour some hot broth into the bowl Garnish with grated daikon and scallions and serve immediately instant dashi powder is called Hon Dashi and is easily found in Asian grocery stores where Japanese ingredients are sold

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CHICKEN YAKITORI SKEWERS Makes 8 skewers 1 pounds boneless skinless chicken thighs cut into 1 inch pieces 8 large thick scallions cut into 1 inch pieces Bourbon Smoked Togarashi to garnish Bourbon Smoked Sesame Seeds to garnish Lemon wedges to garnish Wood or bamboo skewers soaked overnight in water Yakitori sauce cup sake or dry sherry cup plus 2 tablespoons Bluegrass Soy Sauce 3 tablespoons Bourbon Smoked Sugar 2 tablespoons mirin Method 1 Make the yakitori sauce Combine all the ingredients in a small saucepan Bring to a boil reduce heat and simmer for 10 15 minutes or until sauce has slightly thickened to lightly coat a spoon Set aside 2 Preheat a grill or grill pan on medium high heat Thread 3 4 chicken pieces onto each skewer with a piece of scallion in between each piece Lay the skewers onto the grill or grill pan and cook turning frequently until chicken is cooked and slightly charred about 6 8 minutes Brush the skewers with the yakitori sauce and turn and cook for 2 minutes more 3 Arrange on a serving platter and garnish each skewer with smoked togarashi smoked sesame seeds and some lemon wedges

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RAW EGG OVER HOT RICE Makes 1 serving 1 cup hot cooked Japanese short grain rice 1 fresh egg 1 tablespoon Bluegrass Soy or more to taste Bourbon Smoked Togarashi for garnishing Optional Toppings Bourbon Barrel Smoked Sesame Seeds Ikura or masago egg roe Nori strips Diced avocado Sliced scallions Method 1 Crack egg into a small mixing bowl and add soy sauce Whisk well to incorporate Place hot rice in a serving bowl and pour egg mixture over the top Sprinkle with smoked togarashi Serve Add or substitute other toppings as you like

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SOY BRAISED SHIITAKE MUSHROOMS Fukume ni Serves 4 as a side dish 20 dried shiitake mushrooms 3 tablespoons vegetable oil 2 tablespoons Bluegrass Soy Sauce 1 tablespoons Bourbon Smoked Sugar 1 tablespoon toasted sesame oil 1 teaspoon Bourbon Smoked Sesame Seeds Method 1 Place dried mushrooms in a large bowl and cover with water Place a plate on top to keep them submerged Leave to soak overnight 2 The next day pour off cup of the soaking liquid and add the soy sauce and smoked sugar Stir to combine Drain the mushrooms through a sieve Remove and discard the shiitake stalks 3 Heat a large frying pan or wok over high heat and add the oil Add the drained shiitakes and stir fry for 5 minutes stirring constantly Pour the soaking liquid and soy mixture over the mushrooms Turn heat down to low Cook until there is almost no moisture left stirring frequently Add the sesame oil and remove from heat 4 Leave until cool enough to handle Slice and arrange on a serving plate Garnish with bourbon smoked sesame seeds and serve Mushrooms may also be soaked in boiling water for 2 4 hours They will be slightly chewier but this method also works

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SOY BRAISED PORK BELLY AND EGGS Kakuni Serves 6 2 pounds pork belly you may also use pork butt or shoulder if a leaner cut of meat is desired 2 tablespoons vegetable oil 1 small leek washed 2 scallions washed 2 thumb sized pieces of ginger sliced 6 eggs For the final braising liquid teaspoons dashi powder 5 cups water cup sake or dry sherry 1 3 cup mirin cup Bourbon Smoked Sugar cup Bluegrass Soy Sauce 1 thumb sized piece of ginger sliced 1 mild green chili pepper Bourbon Smoked Togarashi for garnishing Method 1 Cut the pork belly into 2 inch pieces Heat a heavy large lowsided pot over medium high heat and add the oil Add the pork belly in a single layer and brown on all sides until nicely colored Remove and transfer to a paper towel lined plate Repeat with any remaining pork Wipe out excess fat from the pot 2 Cut the green part of the leek into 2 inch pieces Add the browned pork green leek scallions and sliced ginger to the pot Add enough water to cover Bring to a boil then reduce heat to a simmer Partially cover with a lid and cook for 2 3 hours turning meat occasionally The longer you simmer the more tender the meat will be Add more water if needed to keep meat covered 3 Make the boiled eggs Add 6 eggs to a pot Cover with water Heat over high heat and bring to a boil Lower heat to a simmer and cook for 9 minutes Drain eggs and place in an ice bath to cool off completely Once cool peel eggs Set aside 4 In another large pot add all the ingredients for the final braising liquid Remove the pork from the first pot and add to the final braising liquid Bring to a boil and reduce heat to a simmer Partially cover with a lid Simmer for 30 minutes Remove the lid and add the hard boiled eggs Simmer with the lid off for another 30 minutes rotating meat and eggs in the sauce occasionally Cook until sauce is reduced and the meat is nicely glazed Serve with a perfectly cooked bowl of white rice This dish can be made ahead of time Cool off completely before refrigerating The next day a layer of hard fat will be on the top and can easily be scooped off Reheat gently on the stove to serve

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TONKATSU Crispy Breaded Pork Cutlets Makes 4 cutlets 4 small boneless inch thick pork chops Bourbon Barrel Smoked Salt to taste Bourbon Barrel Smoked Pepper to taste cup all purpose flour 2 large eggs beaten 1 cup panko Japanese bread crumbs canola or vegetable oil for frying small head of green cabbage sliced very thinly The Original Henry Bain s Famous Sauce for serving Method 1 Using a meat mallet or small frying pan pound the pork chops between two sheets of plastic wrap to a inch thickness Using the tip of a knife make small cuts all over each pork chop This prevents the chops from curling up while cooking Season each chop on both sides with the smoked salt and pepper 2 Place the flour in a shallow bowl or pan In another shallow bowl beat the eggs In one more shallow bowl add the panko Bread the pork chops Coat lightly in flour then dip in egg allow excess to drip off Dip into panko coating evenly on all sides Set aside on a sheet pan Repeat with remaining chops 3 Fill a medium to large frying pan with oil to come up to about inch Heat over medium high heat When oil begins to ripple about 350 degrees carefully lay the cutlets into the oil and fry until golden brown about 2 minutes on each side Transfer to a paper towel lined plate to drain Fry in two batches if using a smaller pan avoid overcrowding the pan Season with a little more smoked salt if desired 4 Serve each cutlet sliced with a mound of shredded cabbage and a drizzle of Henry Bain s sauce For very thinly shredded cabbage a sharp vegetable peeler does an excellent job making nice thin shreds

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SPINACH WITH SESAME SAUCE Hourensou No Gomaae Serves 4 as a side dish pound bunch spinach 3 tablespoons Smoked Sesame Seeds 1 tablespoons Bluegrass Soy Sauce 2 teaspoons Bourbon Smoked Sugar teaspoon sake or dry sherry teaspoon mirin Method 1 Heat a small frying pan over low heat Add the smoked sesame seeds and stir or shake often until fragrant and a few seeds start to pop Remove from heat 2 Coarsely grind the toasted sesame seeds with the smoked sugar with a mortar and pestle leaving some seeds whole for texture Alternately you can use a mini food processor and pulse them 4 5 times To the ground seeds add the soy sugar sake and mirin and mix Set aside 3 Bring a large pot of salted water to a boil Add the spinach stem side first into the pot and cook for 30 seconds Remove spinach from the pot and immediately put into an ice bath or drain and rinse with cold water until cool Drain well Squeeze spinach in your hands to remove excess water 4 Cut spinach into 2 inch pieces and place in a bowl Add the smoked sesame sauce and mix well Serve on small sides plates at room temperature or chilled This dish keeps in the refrigerator for 2 days

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THE CHERRY BLOSSOM COCKTAIL Makes 1 cocktail 3 Woodford Reserve Bourbon Cherries 2 ounces sake cold 4 drops Woodford Reserve Spiced Cherry Bitters Ginger ale for topping Lime peel for garnish Ice Method Drop the cherries into the bottom of a cocktail glass Muddle gently with the back of a spoon Pour in the sake and add the spiced cherry bitters Fill glass with ice and top with ginger ale Garnish with a wedge of lime and a twist Bourbon Barrel Foods Retail Store 2710 Frankfort Avenue Louisville Kentucky 40206 Business hours Monday Saturday 10am 6pm Sunday 10am 4pm info bourbonbarrelfoods com 502 618 0939 bourbonbarrelfoods com