Ebara sauce

Due to the fact that the popularity of Japanese cuisine with our country is gaining momentum every day, many previously unknown products are increasingly appearing on our table. For example, Japanese Ebara sauce, which is used mainly in the preparation of a variety of meat dishes.

Ebara sauce is made on the basis of juicy ripe tomatoes with the addition of all kinds of fruits and necessarily sesame seeds. The result is an unrivalled blend of flavour and flavour from the finished seasoning. If you want to make Japanese-style meat, you can marinate it in Ebara sauce for 10 minutes, and then use your favorite heat treatment method.

In addition, this sauce perfectly reveals the taste of ready-made meat dishes and salads, if used as a savory addition. Poultry meat combined with Ebara sauce will also delight you with its extraordinary flavour and savoury flavour if served with a little of this Japanese seasoning.

By the way, the common belief that most Japanese are strict vegetarians is quite erroneous. So, under the influence of traditional Chinese cooking, dishes from both pork and beef began to appear in Japanese cuisine over time. However, in fairness, it should be noted that earlier their popularity was small, which cannot be said about the present tense.

Modern Japanese cooking can easily "boast" a lot of popular meat dishes, such as sukiyaki, nabe, syabu-syabu. They are prepared, of course, using Ebar sauce. Many restaurants often have yakitori in their arsenal - a mouth-watering kebab made of miniature pieces of chicken and vegetables, which are strung into short skewers.

Surely many have heard about the kobe-gyu dish, which can rightfully be considered the pearl of Japanese cuisine - marble meat cooked in front of visitors right near the dinner table. The tenderness of the finished meat, which simply melts in the mouth, undoubtedly emphasizes Ebara sauce, which is necessarily present among other seasonings.

Another dish is often prepared from this marble meat - sukiyaki, the history of which dates back a century and a half. For its preparation, a fire was lit for centuries, and the meat was fried on a special shovel - bitches. The Japanese yaki is any roast. So, accordingly, the name of this dish appeared. By the way, in Japanese restaurants you can often find sukiyaki nabe, which is boiled marble meat with vegetables, soy cottage cheese, raw egg and noodles. And, of course, a small portion of Ebar sauce.