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Recipes & How To enjoy

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Japanese Style Shouyu Yuzu Salad Dressing with Berries

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Dipping

Sashimi

Ingredients

  • Salmon

  • Hamachi

  • Tuna

  • Scallop

  • Crab Stick

  • Pickled Ginger

  • Wasabi

  • Shoyu (Soy Sauce)

  • Julienned Radish

  • Julienned Carrot

  • Yuzu Shoyu Raspberry Dressing

How To

  1. Slice all ingredients into sashimi pieces.

  2. Arrange neatly on a plate.

  3. Serve with Yuzu Shoyu Raspberry Dressing.

Tip

  • Yuzu Shoyu Raspberry Dressing, Japanese-style, pairs perfectly with seafood.

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Dressing

Pan-Fried Foie Gras with Raspberry Sauce & Rocket Salad

Ingredients

  • Foie Gras 100 g

  • Rocket Salad 60 g

  • Cherry Tomatoes (diced) 20 g

  • Almonds 20 g

  • Lemon 1 slice

  • Unsalted Butter 20 g

  • Yuzu Shoyu Raspberry Dressing 45 g

  • Salt 1 g

  • Ground Black Pepper 1 g

  • Thai Coriander 1 g

How To

  1. Pan-fry the foie gras until desired doneness.

  2. Toss rocket salad and cherry tomatoes with Yuzu Shoyu Raspberry Dressing.

  3. Plate beautifully and serve.

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Marinated

Grilled Scallops with Butter

Ingredients

  • Scallops 100 g

  • Asparagus 50 g

  • Butter 20 g

  • Chopped Onion 5 g

  • Salt ¼ tsp

  • Ground Black Pepper ¼ tsp

  • Yuzu Shoyu Raspberry Dressing

How To

  1. Marinate scallops with Yuzu Shoyu Raspberry Dressing for 15 minutes, then grill until cooked to preference.

  2. Melt 5 g of butter in a pan and sauté asparagus until tender.

  3. Melt remaining butter, sauté onion, and season with salt and pepper.

  4. Drizzle with Yuzu Shoyu Raspberry Dressing before serving.

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Shabu

Shabu Soup

Ingredients

  • Pork Collar Slices 100 g

  • Japanese Leek 30 g

  • Shimeji Mushrooms
    (White & Brown) 20 g

  • King Oyster Mushroom 30 g

  • Baby Corn 30 g

  • Carrot 20 g

  • Shiitake Mushroom 20 g

  • Napa Cabbage 60 g

  • Celery 40 g

  • Onion 50 g

  • Water 1,000 ml

  • Yuzu Shoyu Raspberry Dressing

How To

  1. Bring water to a boil, add Yuzu Shoyu Raspberry Dressing and sugar, then stir well.

  2. Add vegetables and mushrooms, followed by pork slices. Cook until done and serve hot.

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Japanese Style Shouyu Yuzu Salad Dressing
with Honey Mustard and Kale

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Dipping

Grilled Beef Steak

Ingredients

  • Ribeye Steak 280 g

  • Broccoli 30 g

  • Baby Carrots 30 g

  • Baby Corn 30 g

  • Olive Oil 30 g

  • Unsalted Butter 30 g

  • Salt 1 g

  • Ground Black Pepper 1 g

  • Parsley 1 g

  • Yuzu Shoyu Honey Mustard & Kale Dressing

How To

  1. Heat a pan over high heat until hot.

  2. Season the ribeye steak with salt, black pepper, and olive oil.

  3. Grill the steak in the pan to the desired doneness, then remove and let it rest.

  4. Add unsalted butter to the pan, then sauté broccoli, baby carrots, and baby corn. Season with salt and black pepper.

  5. Arrange all ingredients neatly on a hot plate and serve with Yuzu Shoyu Honey Mustard & Kale Dressing.

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Dressing

Roast Beef Salad

Ingredients

  • Roast Beef  80g

  • Cherry Tomatoes 20g

  • Mixed Salad Greens 100g

  • Cream Cheese  30g

  • Sunkist Orange  40g

  • Almonds  20g

  • Shoyu Yuzu with Honey Mustard & Kale Dressing

How To

  1.  Toss the mixed salad greens with the Shoyu Yuzu dressing.

  2.  Arrange all ingredients (cherry tomatoes, cream cheese, orange, almonds) on a plate and top with the roast beef.

Tip

The Shoyu Yuzu with Honey Mustard & Kale dressing pairs perfectly with beef.

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Marinated

Honey Mustard Chicken

Ingredients

  • Chicken Thigh  100g

  • Honey  30g

  • Whole Grain Mustard  30g

  • Baby Potatoes   50g

  • Peas  40g

  • Minced Onion  30g

  • Chopped Parsley  1g

  • Whipping Cream  4ml

  • Salt  1g

  • Black Pepper  1g

  • Olive Oil   30g

  • Unsalted Butter  30g

  • Shoyu Yuzu with Honey Mustard & Kale Dressing

How To

  1. Marinate the chicken thigh with the Shoyu Yuzu dressing, honey, whole grain mustard, salt, black pepper, and olive oil.

  2. Heat a pan, add unsalted butter, and sauté the minced onion until cooked.

  3. Sear the marinated chicken in the pan until it reaches a beautiful golden-brown color.

  4. Add halved baby potatoes, peas, and whipping cream. Season with salt and pepper.

  5. Transfer everything to the oven and bake at 180°C for 20 minutes.

  6. Garnish beautifully and serve with extra Shoyu Yuzu dressing as a dipping sauce.

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Shabu

Wagyu Beef Shabu

Ingredients

  • Sliced Wagyu Beef   100g

  • Shiitake / Eryngii / White Shimeji / Brown Shimeji Mushrooms  20g each

  • Carrot  20g

  • Bok Choy (Taiwanese) 40g

  • Chinese Cabbage   40g

  • Celery  20g

  • Fish Tofu: 20g

  • Hondashi Powder: 20g

  • Water: 200g

  • Shoyu (Soy Sauce): 75g

  • White Sugar: 30g

  • Shoyu Yuzu with Honey Mustard & Kale Dressing

How To

  1. Prepare the soup base: Add water to the pot, followed by the Shoyu Yuzu dressing, hondashi powder, and white sugar. Bring to a boil and stir well.

  2. Add the vegetables and other ingredients (mushrooms, carrots, bok choy, cabbage, celery, fish tofu).

  3. Finally, add the sliced Wagyu beef and enjoy.

Healthy Meal Co., Ltd.

135/31 Terd-Rachan Rd., Si Kan, Don Mueang,

Bangkok 10210 THAILAND

TEL : 097-101-2277

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