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Aubergine, Courgette and Tofu in Teriyaki Sesame Sauce

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Risotto with Teriyaki vegetables

Warm vegetable salad with Teriyaki sesame dressing

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Quinoa salad with avocado and roasted nuts

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Oven-baked salmon and mushrooms

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King prawns in spicy sweet sauce on iceberg leaves

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Gyoza - japanese pan-fried dumplings

Crispy fried potato wedges with spicy garlic soy sauce

Braised pork and vegetables with citrus soy sauce

Caramelised chicken with lime and mint

Pineapple and strawberry with caramel soya

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Classic Sweet and Sour Chicken

Soy Scotch Eggs with Onion relish

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‘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

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Savoy Rolls with Tomato and Gingerbread Sauce

Red Cabbage Rolls with Dijon Mustard Sauce

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Sautéed Fillet of Beef with Red Wine Soy Sauce

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Mediterranean soy sauce marinade

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Gomoku Yasai irini - Japanese-Style Braised Vegetables

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Kara age – Chicken Marinated in Soy Sauce

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Bruschetta with Tuna & Avocado Tatar

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Savoury Steak and Banana Rolls

Double Chocolate Brownies with Soy Caramel Sauce

Sushi boats with surimi and sweetcorn

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Spice-crusted pork fillet with Tamari mushrooms and onions

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Fillet steaks in fig and mustard sauce

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kikkoman

Festive Risotto with Mushrooms and Fresh Parmesan Chips

Ingredients for 2 portions Per portion: 2017 kJ / 482 kcal
approx. 100 g mixed mushrooms (e.g. white and chestnut mushrooms, oyster mushrooms etc.) 1 shallot 1/8 red cabbage 2 sage leaves 1 tbsp. butter 80 g risotto rice 100 ml white wine 300 ml vegetable stock 1 tsp. cream cheese 1 tsp. Dijon mustard 1 tbsp. maple syrup 3 tbsp. Kikkoman naturally brewed soy sauce a pinch of cinnamon rape seed oil 50 g freshly grated parmesan

Ingredients for 2 portions

Per portion: 2017 kJ / 482 kcal

approx. 100 g mixed mushrooms (e.g. white and chestnut mushrooms, oyster mushrooms etc.)
1 shallot
1/8 red cabbage
2 sage leaves
1 tbsp. butter
80 g risotto rice
100 ml white wine
300 ml vegetable stock
1 tsp. cream cheese
1 tsp. Dijon mustard
1 tbsp. maple syrup
3 tbsp. Kikkoman naturally brewed soy sauce
a pinch of cinnamon
rape seed oil
50 g freshly grated parmesan

Preparation

Preparation time: 30 mins

Wash and trim the mushrooms. Dice half of them. Peel the shallot and chop finely. Wash and trim the red cabbage, then cut into very fine strips. Chop the sage finely. Sauté the mushrooms and shallot in a little butter. Wash the risotto rice, add it to the pan and cook until translucent. Add the white wine. Leave to simmer until the white wine evaporates. Then add a little stock and stir continuously at medium heat. Add a little more stock. Repeat several times. The risotto needs to cook for approx. 18 minutes until it is al dente. Add the cream cheese, maple syrup, naturally brewed soy sauce and sage, stir briefly, then season with cinnamon.

In the meantime, fry the rest of the mushrooms and the red cabbage in a pan with a dash of rape seed oil, then season with naturally brewed soy sauce. Serve the risotto in dishes, distribute the mushroom and cabbage mixture on top and sprinkle with parmesan.