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KENWEST RECOMMENEDED RECIPES

INDEX

[1] SUKIYAKI WITH MATSUTAKE 
[2] MINI MATSUTAKE TEMPURA
[3] 
SAUTEED MATSUTAKE WITH BUTTER AND SOY SAUCE
[4] MATSUTAKE PEPERONCINO PASTA
[5] GARLIC BUTTER SALMON RICE (SAKE GOHAN)
[6] MATSUTAKE CREAMY SOUP UDON
[7] UNI FRIED RICE

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[1] SUKIYAKI WITH MATSUTAKE

Ingredients for 3-4 people:

Kenwest's Large size Sliced frozen Matsutake 2 packages/200g
✔vegetables(½ Chinese cabbage, 1-2 green onions, ½ carrots, Shimeji etc...)
✔1 lb of thin sliced beef                                       
✔1 tbsp of oil
✔1 package of tofu
✔1 package of shirataki noodle (yam noodle)

Ingredients for soup:
✔1 cup of soy sauce
✔1 cup of sake
✔1 cup of mirin
✔1-1.5 cup of water or
dashi/Japanese soup stock)
✔1/4 cup of sugar                                       
                                                                         
<PREPARATION>

Sukiyaki ingredients:
・Cut all the vegetables (you would like to add/put into Sukiyaki) in one bite size.
・Cut tofu into smaller pieces (cut into 6-9 pieces).

Sukiyaki soup:
・Mix 1 cup of soy sauce, 1 cup of sake, 1 cup of mirin and 1/4 cup of sugar in a small bowl.

How to make Sukiyaki

1) Place 1 tbsp of oil and heat it in a pot
2) Cook 2-4 slices of thin sliced beef in the pot to give some beef flavour into oil
3) When the beef cooks half way or when you flip it, you can pour a little bit of Sukiyaki soup over the meat and enjoy some of the sweet and nicely caramelized meat smell.
4) Pour half of the Sukiyaki Sauce you made and 1 cup of water in the pot.
5) Add pre-cut vegetables, tofu, and other ingredients to the pot. Add more Sukiyaki soup or water if you need.

The ⅔ of the ingredients should be submerged in the broth.

6) Put the lid on and bring to a gentle boil.
7) Once boiling, turn down the heat and simmer until the ingredients are cooked through.
8) Once ingredients are cooked through, you can add more beef as beef will cook fast.

When everything in the pot is cooked, it is ready to eat

 

[2] MINI MATSUTAKE TEMPURA

 Ingredients:

Kenwest's Frozen Mini Matsutake - $15.00/100g
Tempura powder (Tempura ko)   1cup/100g
Water 3/4cup (=160ml)

How to cook:

1) Wash and dry Matsutake. (DO NOT DEFROST)
2) Coat the Matsutake in Tempura powder.
3) Slowly pour ¾ cup of water into Tempura powder and mix all together.
4) Dip Matsutake in tempura batter.
5) Deep fry in heated oil until it gets golden color.

Ready to eat!!

 

 

[3] SAUTEED MATSUTAKE WITH BUTTER AND SOY SAUCE

Ingredients for 2-3 people:

✔ Kenwest’s Frozen Broken Matsutake (half package)
✔ 10g of butter (or preferred amount to your taste)
✔ 2tsp of soy sauce (or preferred amount to your taste)
✔ pinch of salt (or preferred amount to your taste)
✔ 1 or 2 green onions (optional)


<Preparation>
How to wash frozen Matsutake:
・take out Frozen Matsutake from a package (half package is good for 2-3     
    people as a side dish)
・place them on a plate and put it in a microwave
・choose the menu of defrost and set the poundage ( in our video, we chose 0.5lb
    as its weight and defrost about 30-40 seconds with 950W microwave)
 ***Do Not Defrost Completely*** 
    defrost just enough to get the excess soils off of Matsutake in water

・wash matsutake in cold water   
・Dry them with paper towel and Slice (1cm thickness is better)

How to cook:

1) Heat butter in a saucepan over medium-high heat.
2) cook and stir Mastutake till fully cooked.
3) Add soy sauce and salt. Cook for 2-4 more minutes until the 
    mushrooms absorbs the soy sauce.
4) Remove from heat, serve with green onions (optional).

   

 

[4] MATSUTAKE PEPERONCINO PASTA

Ingredients for 2-3 people:

✔ Kenwest’s Sliced Matsutake – 100g/package
✔ 2 tbsp of olive oil (or preferred amount to your taste)
✔ 2 pieces of sliced garlic (or preferred amount to your taste)
✔ Pinch of salt (or preferred amount to your taste)
✔ Pinch of black pepper (or preferred amount to your taste)
✔ Parsley (optional)
✔ 2 pieces of chili pepper (optional)
✔ 200-300g of cooked spaghettini

<Preparation>
Kenwest’s sliced Matsutake :
・Give a quick wash and dry them out.

How to cook:

1) Cook pasta al dente in a large pot of boiling water.
*please follow the instructions on the package for cooking pasta.
2) 5 minutes before pasta is cooked, bring a large pan, add 2 tbsp of olive oil and heat.
3) Add washed sliced Matsutake in the pan and cook until fully cooked.
4) Add 2 pieces of shopped garlic, 2 pieces of chopped chili pepper and cook on medium heat for 1-2 minutes.*stirring occasionally.
5) Add cooked pasta, pinch of salt and black pepper, some shopped parsley in the pan and then mix nicely.*if you would like to add some more olive oil, please go ahead.
6) Serve it on a plate and add some more parsley on top if desired.

 

 

[5] GARLIC BUTTER SALMON RICE (SAKE GOHAN)

Ingredients for 3-4 people:

✔ 
Kenwest’s frozen salmon 1 package
✔ 1/3 tsp of Konbu-dashi (seasoning)
✔ 1 tbsp of Mirin (seasoning)
✔ 1/2 tsp of Soy sauce
✔ 1 tsp of Mentsuyu-dashi (Japanese soup base/ seasoning)
✔ 2-3 pieces of chopped garlic (or preferred amount to your taste)
✔ 10-20g of butter (or preferred amount to your taste)
✔ 2 cups of white rice
✔ radish sprout/ green onion for serving (optional)


<Preparation>
White rice:
・Rinse and polish rice and then strain it. (Use a strainer if you like)

How to cook:
1) Bring a rice cooker and add prepared white rice and set water at the gage of 2. (water level 2)
2) Add soy sauce, Konbu-dashi, Mentsuyu-dashi (Japanese soup base), Mirin, chopped garlic and stirrer.
3) Place a piece of frozen salmon on top. (Do not peel the salmon skin yet.)
4) Turn on and start the rice cooker. (Set the rice cooker as a mode of “mixed rice.”)
5) When it’s cooked, add butter and peel the salmon skin before mixing. *Mix everything nice and even.
*add salt and/or butter if you need more to your taste.
6) serve it on the bowls and garnish with radish sprout/green onion. (optional)

[6] MATSUTAKE CREAMY SOUP UDON

Ingredients for 2 people:

✔ Kenwest’s frozen Sliced Matsutake – 1 package/100g
✔ Cooked UDON (500g)
✔ Pinch of salt
✔ 2 tbsp of olive oil
✔ 2 pieces of chopped garlic (or preferred amount to your taste)
✔ 1-2 pieces of chili pepper
✔ 80ml of whipping cream
✔ Soy milk 200ml (If you prefer to use regular milk, you can also use it as a replacement)
✔ 1tsp of Shiro-dashi (seasoning)
✔ Green Onion, Nori, Parsley or Radish sprout for serving (optional)

<Preparation>
Udon:
・Cook Udon in a large pot of boiling water.
 *Please follow the instructions on the package for cooking Udon 

Kenwest’s Frozen Sliced Matsutake:
・Take out sliced Matsutake from the package and give a quick wash with cold water.

How to cook:
1) Bring a large pan, add 2 tbsp of olive oil and heat.
2) Add chopped garlic, chili pepper and cook on medium heat for 1 minute.
*Stirring occasionally.
3) Add Matsutake and cook them well.
4) Add whipping cream, soy milk, shiro-dashi seasoning and salt then mix well in the pan.
*Do not make it boiled.
5) Transfer the cooked Udon to the pan and mix gently.
*Season to taste with salt and black pepper if you need more for your taste.
7) Divide and serve it in the bowls and garnish each with Green Onion, nori, parsley or radish sprout. (optional)
 

 

[7] UNI FRIED RICE

Ingredients for 2-3 people:

✔ Kenwest’s fresh sea urchin some pieces (2-3 pockets of sea urchin from the tray or more to your taste) of 125g/tray      *frozen sea urchin is also okay
✔ Cooked rice (2cups)
✔ Pinch of salt and pepper
✔ 2 pieces of chopped garlic (or preferred amount to your taste)
✔ 10 pieces of prawns (or preferred amount to your taste)   
✔ 2 pieces of chopped green onion (or preferred amount to your taste)
✔ 2 pieces of chopped chikuwa/ stick fish cake
✔ 10-15g of butter
✔ Nori or Parsley for serving (optional)

<Preparation>
1, White rice - Rinse and polish rice and then strain it. (Use a strainer if you like) Once the white rice cooked, let’s mix with some ingredients.
2, Take out some sea urchin pieces from the tray (2-3 pockets of sea urchin from the tray or more to your taste) and transfer to a bowl to make them into paste.
3, Add 2cups of cooked rice in the big bowl and mix nicely with sea urchin paste to make each piece of rice golden yellow.


How to cook:
1) Bring a large pan add butter and heat.
2) Add 2 pieces of chopped garlic and cook on medium heat for 1-2 minute. *Stirring occasionally and Do not make it burnt.
3) Add prawns and Chikuwa and stir till prawns are well cooked.
4) Add green onions and some salt and pepper.
5) Add pre-cooked and mixed rice in the pan then stir/blend well with the ingredients you are cooking.  
6) Season to taste with salt and black pepper again.
7) Divide between 2-3 bowls and garnish with nori, parsley or radish sprout. (optional)