Recipes

Ingredient

Carrot and Ginger Soup with Green Pesto and Roasted Chorizo

Red Lentil Soup with Spicy Yoghurt and Date Cubes

Phó gà Chicken & Rice Noodle Soup

Pumpkin and Mango Soup with Chili Meatballs

Ramen with Beetroot and Sprouts

Mixed Fried Beans and Mushrooms

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Fried Noodles with Soy Sauce and Pak Choi

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Poke eggplant and chicken wrap

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Ponzu Chicken with Sautéed Pepper

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Yakitori-style vegetarian wraps

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Lamb chops in Teriyaki garlic glaze

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White fish carpaccio with Ponzu dressing

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Juicy chicken in Teriyaki (Kara-age)

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Fried Fish Fillet with Vegetable Sauce

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Japanese Bolognese with Aubergine and Courgette

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Mediterranean soy sauce marinade

Butaniku no Shogayaki – Pork in Ginger Soy Sauce

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Ebi to Yasai no Gomaae – Blanched Prawns with Vegetables and Sesame Sauce

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Kara age – Chicken Marinated in Soy Sauce

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Beef fillet served with pear chutney and soba noodles*

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Savoury Steak and Banana Rolls

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Sushi boats with surimi and sweetcorn

Chirashi sushi with stir-fried chicken

Christmas Chestnut & Mushroom Pie

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Spice-crusted pork fillet with Tamari mushrooms and onions

King prawn and butternut laksa

Halloumi and lentils with lemony soy dressing

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Fillet steaks in fig and mustard sauce

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Crispy pieces of chicken breast

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Braised leg of duck with spoon cabbage and fragrant rice

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kikkoman

Beef roulades with creamed apple

Ingredients for 4 portions Per portion: 1920 kJ / 458 kcal
4 Beef roulades 8-10 tbsp. Kikkoman naturally brewed soy sauce 2 tsp. grainy mustard coarsely ground pepper 1 sour cooking apple (e.g. Boskop, Cox Orange) 100 g cream cheese 1 tsp. cornflour 1 tbsp. sunflower seeds 2 tbsp. cooking oil a few leaves of thyme

Ingredients for 4 portions

Per portion: 1920 kJ / 458 kcal

4 Beef roulades
8-10 tbsp. Kikkoman naturally brewed soy sauce
2 tsp. grainy mustard
coarsely ground pepper
1 sour cooking apple (e.g. Boskop, Cox Orange)
100 g cream cheese
1 tsp. cornflour
1 tbsp. sunflower seeds
2 tbsp. cooking oil
a few leaves of thyme

Preparation

Preparation time: 2h 10 mins

Dab the roulades dry and place them next to each other. Mix together four tablespoons of soy sauce with mustard, brush it on the roulades and season with pepper. Peel the apple, grate finely, mix with cream cheese, cornflour and sunflower seeds, season with one tablespoon of soy sauce and pepper and spread on the roulades.

Roll the roulades up, fix the openings with cooking pins or string and fry in hot oil. Pour on 300 ml of water, bring to the boil, cover and simmer for approx. 80-90 minutes.

Thicken the sauce with cornflour if you like, season with pepper, soy sauce and thyme and serve with the roulades and, optionally, golden fried potato dumpling fingers.