Project Description

Various dishes using YAMASA Shoyu-Ann (Soy Sauce Glaze): Vegetables


A dish of boiled vegetables covered with Shoyu-Ann(Soy Sauce Glaze) made with ‘YAMASA Brewed Soy Sauce’
Boiling the vegetables before frying them ensures that the oil permeates them and that the moisture and umami (Japanese savoury taste) is deliciously locked inside.
Why not include this dish as a side dish for the beef recipe using YAMASA Shoyu-Ann?
Ideal for buffet parties and hotel buffets! Just put YAMASA Shoyu-Ann beside normal boiled vegetables alllows them to be kept deliciously warm and moist for longer.


Toshiya Kadowaki

Born in 1960 in Hokkaido, Japan.
Perfected himself in Japanese cuisine at well-known restaurants such as Tsukiji Uemura, Kamogawa and Kaientei. In 2000, opened his own restaurant, “Azabu Kadowaki” in Azabu-Juban, Tokyo.
A lot of celebrities are a fan of his cuisine. His dishes based on outside-the-box thinking are masterpieces, which take Japanese cuisine to a whole new level.
His ability and skill has been recognized with two Michelin stars.


‘YAMASA Brewed Soy Sauce’

Authentic Japanese soy sauce with its unique aroma, translucent reddish brown colour and rich flavour. YAMASA; truly original flavour for expertised chefs.

Ingredients for making Various dishes using YAMASA Shoyu-Ann: Vegetables.

YAMASA Shoyu-Ann
Broth [Note 1] 500cc
YAMASA Brewed Soy Sauce 50cc
Mirin (if available) 50cc
Substitute for mirin Japanese sake Japanese sake and sugar (combined): 50cc
Sugar 1/10th of Japanese sake
Yoshino arrowroot (or potato starch if unavailable) 20g
Broth [Note 1] (If Yoshino arrowroot is used), or water (If potato starch is used) 60cc

Note 1: The broth is made with 1,800cc of water, 10cm square of dry kelp, and 60g of dried bonito shavings

Boiled vegetables
Onion 1/2
May Queen Potatoes 1
Carrot 1/2
Butter 20g
Salad oil 5cc
Salt A little
Pepper A little

How to make Various dishes using YAMASA Shoyu-Ann: Vegetables.

YAMASA Shoyu-Ann Make the broth, ‘YAMASA Brewed Soy Sauce’, and mirin (*1) at a rate of 10:1:1. Add the Yoshino Kuzu [20g](or potato starch[20g] if unavailable) and broth[60cc]/water[60cc]. Heat to thicken.
*1 How to make mirin Heat the Japanese sake in a pot, flambéing until the fire extinguishes to burn off the alcohol.
Add sugar to the ratio of 1/10th of the Japanese sake.
Preparation of the vegetables: Stir-fry Cut the vegetables before boiling them so that the onion is approx. 4cm , the potato approx. 5cm, the carrot approx. 5cm, and the broccoli approx. 3cm.
(Boiling time: 2 minutes for the onion, 5 minutes for the potato, 5 minutes for the carrot, and 3 minutes for the broccoli)
Make the oil permeate ingredients, Stir-fry the above boiled vegetables with butter[20g] and salad oil[5cc] for approx. 1 minute.
Done! Add a pinch of salt[3-5g] and pepper[3-5g] before topping with YAMASA Shoyu-Ann.