Nippon no Kajitsu “DEKOPON” from Kumamoto [T81KK90517]

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Dekopon Fruits Gratin (Zabajone)

*Ingredients* for 5 servings with 5-inch skillet 

Cooking time: 30 minutes

2 can ‘Japanese Fruits’ Dekopon

4  Egg York

100cc  Whipping cream

½ teaspoon  Lemon juice

Brandy

Powder sugar

*Direction*

1. Whisk egg york in a bowl with bathing hot water.

When it gets white, add syrup from 2 cans of fruits.

Whisk until it gets harder.

2. Whisk whipping cream in another bowl into medium-firm peak.

(Until peak is a little soft) Add lemon juice and brandy and mix well.

3. Add butter on skillet, place dekopon, and pour 2 on it.

Sprinkle powder sugar on the surface.

4. Preheat an oven with 250c Celsius. Bake it for 5-10 minutes

until it is golden-brown.

*Enjoy it while it is hot!

Sautéed Chicken with Dekopon Vinegar Sauce

*Ingredients* for 2 servings  Cooking time: 20 minutes

1 can ‘Japanese Fruits’ Dekopon

1 fillet      Chicken thigh

Salt and pepper

1 tablespoon    White wine

½ tablespoon   White wine vinegar

½ tablespoon   Olive oil

½ teaspoon   Soy sauce

*Direction*

1. Make chicken thigh even flat by slicing thick part.

Sprinkle salt and pepper on both side.

2. Place chicken thigh onto a pan. (Make sure skin is facing a pan.)

Heat in low-middle heat. Place a lid to cover chicken while heating.

After chicken gets golden-brown, flip it out and heat

without covering with lid. Once heated,

take chicken out from the pan.

3. Put 1 tablespoon of syrup from the fruits can,

white wine and white vinegar. Heat it with middle heat.

4. Stop heating. Mix with olive oil and soy sauce.

5. Cut chicken to serve. Pour sauce in it.

Dekopon Muffin

*Ingredients* for 12 muffins (7cm diameter muffin mould) 

Cooking time: 45 minutes

1 can ‘Japanese Fruits’ Dekopon (fruits only)

300g Flour

1 tablespoon Baking powder

70g  Sugar

2 pinch Salt

50g Coconuts Oil or Butter

200g Plain yogurt

1 Egg

Rum raisin

*Direction*

1. Mix all powder ingredients, and stir it with food processor.

2. Add coconuts oil (or butter), and stir it until it becomes powdery.

3. Add egg and yogurt, and stir it.

4. Place cooking paper onto muffin moulds.

Pour dough into them until half. Put dekopon.

5. Preheat an oven to 180c Celsius. Bake them for 20-25 minutes.

*If you want to make muffin sweeter,

add 100g of sugar instead of 70g.

Fruits Ice Pop (Dekopon and Pear)

*Ingredients* for 6 servings  Cooking time: 30 minutes

1 can ‘Japanese Fruits’ Dekopon

1 can  ‘Japanese Fruits’ Pear

80ml  Black tea

a)  30g Syrup from  ‘Japanese Fruits’ Dekopon

a) 30g  Syrup from ‘Japanese Fruits’ Pear

a) 40g  Syrup (Make with 20g of sugar and 15g of water

by boiling them together.)

*Direction*

1. Mix ingredients a in a bowl. Brew black tea.

After tea gets cooler, add it to the bowl.

2. Put pears and dekopons into moulds, then pour 1 gently.

3. Tap moulds to remove air. Put a stick in each mould

and freeze for more than 8 hours.

‘Dekopon’ Orange and Peach Fruits Ice Pop

Easy recipe! You can try in different juice.

*Ingredients* for 6 servings 

Cooking time: 20 minutes (Excluding freezing time)

1 can  ‘Japanese Fruits’ Dekopon orange

1 can  ‘Japanese Fruits’ White peach

a)  50g  Syrup from ‘Japanese Fruits’ Dekopon orange

a)  50g   Syrup from ‘Japanese Fruits’ White peach

a) 130g  Apple juice

a) 20g Syrup

*Direction*

1. Mix ingredients A in a bowl.

2. Put dekopons and peaches into moulds, then pour 1 gently.

3. Tap moulds to remove air. Put a stick in each mould and freeze for more than 8 hours.