Recipes

Naturally Brewed Soy Sauce

Category
Ingredient
World Cuisines
Specials

Mixed Fried Mushrooms with Soy Sauce

Red Lentil Soup with Spicy Yoghurt and Date Cubes

Pumpkin and Mango Soup with Chili Meatballs

Ramen with Beetroot and Sprouts

Tacos with Deep-Fried Avocado and Poke Red Cabbage

Potato and Tomato Dal with Mint Chutney

Fried Noodles with Soy Sauce and Pak Choi

Tofu Burger with Teriyaki Coleslaw and Sriracha Dressing

Griddle-Fried Aubergine with Soy Tahini Dressing

Spicy tomato and sausage gnocchi with fennel and spinach

Mushroom stroganoff with soy sauce

Savory pickled vegetables salad

Tomato salad with Ponzu dressing and soycrunch

Fried squid rings in sweet sauce

Fried eggplant in Japanese sauce

Grilled chicken wings in honey glaze

Crispy spring rolls with seafood filling

Juicy chicken in Teriyaki (Kara-age)

White fish with vegetable sauce

Tempura cakes with tuna and corn

Quick Bolognese with umami kick

Broccoli pesto spaghetti with honey glazed chickpeas

Shirataki Linguini with Pan-Fried Vegetables

Teriyaki chicken with a colourful salad

Stir-fried vegetables with crispy noodles

Stir-fry chicken with soy, orange and ginger

Pumpkin lentils stew with bacon

Mixed steamed vegetables with a creamy sesame sauce

Gyoza - japanese pan-fried dumplings

Crispy fried potato wedges with spicy garlic soy sauce

Various vegetables with green sauce

Rack of lamb and crystallized carrots

Chicken breast with confit lemon

Fillets of marinated mackerels

Classic Sweet and Sour Chicken

Soy Scotch Eggs with Onion relish

Ice Cream Sundae with Salted Butterscotch Sauce and Hazelnut Praline

‘Bloody Geisha’ Soy Sauce Cocktail

Fried Lamb with Spicy Soy Sauce

Japanese Risotto with Teriyaki Salmon

Braised Chicken Drumsticks with Vegetables in Tomato Soy Sauce

Fried Fish Fillet with Vegetable Sauce

Chicken & Mushroom with Creamy Soy Sauce

Japanese Bolognese with Aubergine and Courgette

Savoy Rolls with Tomato and Gingerbread Sauce

Red Cabbage Rolls with Dijon Mustard Sauce

Festive Risotto with Mushrooms and Fresh Parmesan Chips

Spring Cabbage Tart with Soy Sauce & Mustard Topping and Marinated Orange Salmon

Braised Chicken Wings and Vegetables

Braised Carp in Garlic Soy Sauce

Cube Salad with Prawn & Cheese Rolls

Sea Food with Citrus Soy Sauce Jelly

Mussels with Coconut Curry Soy Sauce

Fried Calamari with Sweet Soy Sauce

Crispy Chicken Drumsticks with Spring Onion Sauce

King Prawns in Spicy Soy Sauce

Teriyaki-style Breast of Duck à la Orange

Sautéed Fillet of Beef with Red Wine Soy Sauce

Fillet of Pork with Garlic & Mayonnaise Leek and Orange & Carrot Soy Sauce

Mediterranean soy sauce marinade

Butaniku no Shogayaki – Pork in Ginger Soy Sauce

Hotategai Shichimi-Shoyu yaki – Grilled Scallops with Shichimi or Chili Soy Sauce

Yakiniku – Yakiniku-Style Entrecote

Karei no Kara age Yasai ankake - Fried Plaice with Mixed Vegetables

Kara age – Chicken Marinated in Soy Sauce

Kenchin-jiru – Japanese Vegetable Broth

Beef fillet served with pear chutney and soba noodles*

Tomato and Pepper Soup with Kikkoman Soy Sauce and Lime

Chicken and Sake Noodles with Egg and Spring Onions

Miso and Honey Roast Aubergine

Salmon with soy, fennel and ginger

Steak with mustard, soy and port sauce

Lamb tagine with roasted vegetable cous cous

Bacon and avocado open sandwiches

Shoyu spaghetti, seafood and vegetable salad

Bruschetta with Tuna & Avocado Tatar

Double Chocolate Brownies with Soy Caramel Sauce

Sushi boats with surimi and sweetcorn

Chirashi sushi with stir-fried chicken

Christmas Chestnut & Mushroom Pie

King prawn and butternut laksa

Halloumi and lentils with lemony soy dressing

Christmas goose with baked apples and soy sauce

Vegetable Strudel with Fried Tofu

Asian salad with mango, coconut and soy scampi

Halibut tatar with roasted garlic and cress

Spanish tomato & bell pepper soup

Spaghetti with soy & tomato sauce

Chocolate soy soufflé with fried chilli bananas

Beef roulades with creamed apple

Salmon fillet squares with pumpkin pasta

Crispy pieces of chicken breast

"Chiba" – potato and chanterelle cream soup

Chicken drumsticks in tomato marinade

Braised leg of duck with spoon cabbage and fragrant rice

Kikkoman-style spring rolls with breast of chicken

Ciabatta with creamed tuna and capers

Asian Cream of Pumpkin Soup with Pastries

Apple and ginger chutney with soy sauce

Apple Cupcakes by Kikkoman

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kikkoman

Asian salad with mango, coconut and soy scampi

Ingredients for 4 portions Per portion: 2049 kJ / 489 kcal
2 bunches rocket 1 bunch Thai basil 1 bunch coriander 1 mango 3 red jalapeno peppers 100 g fresh sliced coconut 8 scampi, shelled but head on 2 tbsp. roasted sesame seeds For the lime dressing: 100 ml lime, juiced and zested 50 ml orange, juiced and zested salt sugar freshly milled white pepper 30 ml olive oil 1/2 jalapeno pepper 1/2 tsp. sesame oil 1/2 tsp. black sesame seeds 1/2 tbsp. Kikkoman naturally brewed soy sauce For the seasoning sauce: 2-3 tbsp. Kikkoman sushi & sashimi soy sauce 2 star-anise 400 ml apple juice 100 g brown sugar 50 g honey 30 g peeled ginger root 1 red jalapeno pepper 1 garlic clove

Ingredients for 4 portions

Per portion: 2049 kJ / 489 kcal

2 bunches rocket
1 bunch Thai basil
1 bunch coriander
1 mango
3 red jalapeno peppers
100 g fresh sliced coconut
8 scampi, shelled but head on
2 tbsp. roasted sesame seeds

For the lime dressing:

100 ml lime, juiced and zested
50 ml orange, juiced and zested
salt
sugar
freshly milled white pepper
30 ml olive oil
1/2 jalapeno pepper
1/2 tsp. sesame oil
1/2 tsp. black sesame seeds
1/2 tbsp. Kikkoman naturally brewed soy sauce

For the seasoning sauce:

2-3 tbsp. Kikkoman sushi & sashimi soy sauce
2 star-anise
400 ml apple juice
100 g brown sugar
50 g honey
30 g peeled ginger root
1 red jalapeno pepper
1 garlic clove

Preparation

Preparation time: 30 mins
Marinating time: 1h

Rinse and clean the rocket. Remove the stems of the herbs. Peel the mango, core it and cut it into approx. 1 x 1 cm cubes. Core the jalapeno pepper and cut it into strips. Mix all the ingredients for the dressing until well combined. Put all the ingredients for the sauce in a saucepan and bring to the boil . Simmer for 10 minutes. Thicken with a little cornflour then pass through a sieve and chill. Once cold, marinate the scampi for 1 hour in the sauce.

Mix the rocket with the herbs and arrange it on the plate together with the mango and the jalapeno pepper strips. Then take the scampi and shake off excess sauce. Heat a pan and fry it for 2 minutes on each side. Finally, add the lemon dressing on the salad and arrange two scampi on every plate. Decorate it with fresh coconut and sesame seeds.