Hello! It is pretty warm today.Recent years, since the weather in spring is unsettled, I am missing the chance to take my winter clothes to the cleaners during the winter campaign :(
Too bad. I realized that the campaign has ended few weeks ago...
Anyway. Yesterday, I won the second prize in the "ketchup contest" organized by Kagome (manufacturer of food and beverage products based on tomatoes and other various vegetables) at Cookpad (recipe site).
Kagome has newly released the tomato ketchup called "aragoshi" in February.Its target is mothers in their 20's and 30's who have infant stage children.
Features of the product are the below:
1. use fresh tomato puree with Kagome's original flavor
2. keep rich flavor of tomato when you use as is or cook
3. roughly strained tomato to keep fruitiness
Its bottle comes with a twist!1. it fits in Japanese lady's hand
2. stand type bottle which is easy to use at the dining table or kitchen
Also its cap has an idea!
1. gentle wavy shape is easy to clean
2. can uncap in few rotations
In February, as part of a promotion campaign, I won a free sample of this ketchup and was asked to create a recipe to enter the contest. And that was awarded yesterday!
My recipe is below.
I combined ketchup and miso to give sweet and rich flavor!
It goes good with white rice :)
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Ketchup Miso Stir-Fried Pork and Cabbage
Difficulty: Easy
Time: 10min
Number of servings: 2
Ingredients:
150g (5.3oz.) thinly sliced pork
A
* 1 tsp. sake
* 1 tsp. soy sauce
* 0.5 tsp. grated garlic
300g (10.6oz.) cabbage
60g (2.2oz.) green pepper
B
* 2 tbsp. sake
* 1 tbsp. miso
* 1 tbsp. ketchup
* 1 tsp. toubanjan (Chinese red chili paste, optional)
1 tbsp. sesame oil
Directions:
1. Cut thinly sliced pork into bite-size and season with A.
2. Cut green pepper and cabbage into bite-size as well.
3. In a small bowl, mix B well.
4. Heat sesame oil in a frying pan, and saute seasoned pork.
5. When the pork starts to change color, add cabbage and green pepper and stir-fry until they began to wilt.
6. Then add 3. and cook thoroughly.
My original recipe in Japanese is here.
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Bye for now :)
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