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Fried chicken breast and fresh pineapple roasted

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Teriyaki Rack of Lamb with Toasted Sesame

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Aubergine, Courgette and Tofu in Teriyaki Sesame Sauce

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Superfood bowl with vegetables, salmon and rice

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Sesame-coated chicken drumsticks

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Quinoa salad with avocado and roasted nuts

Pumpkin lentils stew with bacon

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Lamb, aubergine and spinach pot

Creamy mushroom and pepper medley

Chicken roasted with mediterranean vegetables

Poached cod with orange chaudeau sauce

Pan-fried squid in butter soy sauce

Oven-baked salmon and mushrooms

Mixed steamed vegetables with a creamy sesame sauce

King prawns in spicy sweet sauce on iceberg leaves

Japanese soup with chicken and tofu dumplings

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

Various vegetables with green sauce

Rack of lamb and crystallized carrots

Chicken breast with confit lemon

Fillets of marinated mackerels

Net of cod mustard sauce and Tamari soy sauce

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

Veal Piccata with Teriyaki Salsa

Savoy Rolls with Tomato and Gingerbread Sauce

Red Cabbage Rolls with Dijon Mustard Sauce

Festive Risotto with Mushrooms and Fresh Parmesan Chips

Glazed Wok-Cooked Carrots with Breast of Duck

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

Warm Beluga Lentils with Gingerbread Spice and Prawn Kebab

Braised Chicken Wings and Vegetables

Braised Carp in Garlic Soy Sauce

Cube Salad with Prawn & Cheese Rolls

Sea Food with Citrus Soy Sauce Jelly

Poached Chicken Breast with Creamy Sesame Soy Sauce

Chicken Drumsticks with Teriyaki Marinade & Sauce

Mussels with Coconut Curry Soy Sauce

Fried Calamari with Sweet Soy Sauce

Braised Breast of Duck with Vegetables

Crispy Chicken Drumsticks with Spring Onion Sauce

Wok-cooked Vegetables & Nuts with Seafood

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

Fried Veal Liver with Onion Soy Sauce

Mediterranean soy sauce marinade

Butaniku no Shogayaki – Pork in Ginger Soy Sauce

Gomoku Takikomi gohan – Chicken and Fresh Vegetables with Rice

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

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

Yakiniku – Yakiniku-Style Entrecote

Gomoku Yasai irini - Japanese-Style Braised Vegetables

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

Teriyaki Surf 'n' Turf with salsa

Sweet potato and aubergine masala

Steak with mustard, soy and port sauce

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Creamy mushroom chicken with colcannon

Bacon and avocado open sandwiches

Aubergines stuffed with Teriyaki lamb

Shoyu spaghetti, seafood and vegetable salad

Bruschetta with Tuna & Avocado Tatar

Barbecued vegetables with baked potatoes and herbs

Savoury Steak and Banana Rolls

Double Chocolate Brownies with Soy Caramel Sauce

Sushi boats with surimi and sweetcorn

Chirashi sushi with stir-fried chicken

Christmas Chestnut & Mushroom Pie

Tamari, lemon grass and lime salmon with orange and cucumber salad

Tamari and chilli glazed lamb with shredded vegetable pickle

Spice-crusted pork fillet with Tamari mushrooms and onions

King prawn and butternut laksa

Halloumi and lentils with lemony soy dressing

Scallops with beetroot and mozzarella carpaccio

Fillet steaks in fig and mustard sauce

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Vegetable Strudel with Fried Tofu

Marinated Fried Char with Chili Thai Asparagus

Asian salad with mango, coconut and soy scampi

Teriyaki meatball duo with mint dip

Halibut tatar with roasted garlic and cress

Spanish tomato & bell pepper soup

Spaghetti with soy & tomato sauce

Chocolate soy soufflé with fried chilli bananas

Sheep’s cheese and bell pepper parcels

Beef with leek and cashew nuts - gluten-free

Beef roulades with creamed apple

Mediterranean pan-fried pork fillet

Salmon fillet squares with pumpkin pasta

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Crispy pieces of chicken breast

"Chiba" – potato and chanterelle cream soup

Chicken drumsticks in tomato marinade

Kikkoman honey and garlic chicken stir-fry

Braised leg of duck with spoon cabbage and fragrant rice

Grilled sheep's milk cheese in a tomato and teriyaki coating

Grilled Aubergines with Tofu Rice Salad

Kikkoman-style spring rolls with breast of chicken

Barbecued Chicken and Apple Kebabs

Ciabatta with creamed tuna and capers

Asian Cream of Pumpkin Soup with Pastries

Apple and ginger chutney with soy sauce

Gunkan Maki

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kikkoman

Fried Lamb with Spicy Soy Sauce

Ingredients for 4 portions Per portion: 1626 kJ / 388 kcal
600 g rack of lamb 4 tbsp. Kikkoman naturally brewed soy sauce 1 tbsp. sugar 2 egg white Potato starch Oil For the spicy soy sauce 20 g garlic 40 g fresh ginger root 80 g leek 10 tbsp. Kikkoman naturally brewed soy sauce 75 ml cider vinegar 45 g sugar 25 ml sesame oil A little pepper

Ingredients for 4 portions

Per portion: 1626 kJ / 388 kcal

600 g rack of lamb
4 tbsp. Kikkoman naturally brewed soy sauce
1 tbsp. sugar
2 egg white
Potato starch
Oil

For the spicy soy sauce

20 g garlic
40 g fresh ginger root
80 g leek
10 tbsp. Kikkoman naturally brewed soy sauce
75 ml cider vinegar
45 g sugar
25 ml sesame oil
A little pepper

Preparation

Preparation time: 30 mins

To make the spicy soy sauce, peel the garlic and ginger and chop finely. Also chop the leek finely. Put the garlic, ginger and leek, plus all the other spicy soy sauce ingredients in a bowl and mix well.

Cut the rack of lamb into thin slices. Mix together the naturally brewed soy sauce and sugar in a bowl. Put the soy sauce and sugar mixture on the lamb and rub it in. Leave the lamb to rest for 10-15 minutes. Then mix it with the egg white and dip in potato flour. Heat up the oil in a pan (160-170°C) and fry the lamb. When it is cooked, put the lamb on a plate with a side dish of your choice (e.g. salad) and pour the spicy soy sauce over it.