Recipes

Ingredient

Red Lentil Soup with Spicy Yoghurt and Date Cubes

Carrot and Ginger Soup with Green Pesto and Roasted Chorizo

Phó gà Chicken & Rice Noodle Soup

Pumpkin and Mango Soup with Chili Meatballs

Ramen with Beetroot and Sprouts

Mixed Fried Beans and Mushrooms

Tacos with Deep-Fried Avocado and Poke Red Cabbage

Potato and Tomato Dal with Mint Chutney

Baked Potato with Braised Tomatoes and Chickpeas

Fried Noodles with Soy Sauce and Pak Choi

Tofu Burger with Teriyaki Coleslaw and Sriracha Dressing

Fresh Spring Rolls with Teriyaki Aubergine

Chilled Bell Pepper Soup with Rustic Croutons

Griddle-Fried Aubergine with Soy Tahini Dressing

Teriyaki sweet potato, black bean and avocado burrito bowl

Teriyaki cauliflower burger with halloumi

Spicy tomato and sausage gnocchi with fennel and spinach

Mushroom stroganoff with soy sauce

Fried Oxheart Cabbage with Pork and YAKITORI Sauce

Mixed Fried Mushrooms with Soy Sauce

Indian-inspired Poke bowl with fresh coconut chutney

Poke eggplant and chicken wrap

Roasted Duck Breast with Apple

Scallops with Cauliflower Purée

Cod with Beans and Ponzu Sauce

Ponzu Chicken with Sautéed Pepper

Roasted Tuna Steaks with Tomato and Pepper Compote

Yakitori-style vegetarian wraps

Potato and avocado salad with wasabi

Aromatic pumpkin sauce with apples and sesame

Savory pickled vegetables salad

Sweet chutney of melon and pears

Juicy beef with sweet Soy Sauce

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Asian salad with lime vinaigrette

Salad bowl with salmon and quinoa

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Tomato salad with Ponzu dressing and soycrunch

Teriyaki salmon with Ponzu marinated spring onions

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Lamb chops in Teriyaki garlic glaze

Crispy spring rolls with seafood filling

White fish carpaccio with Ponzu dressing

Foil grilled mushrooms with butter

Juicy chicken in Teriyaki (Kara-age)

Grilled eggplant slices with chicken filling

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Glazed duck with fried eggplant

Hot pot with chicken and vegetables

White fish with vegetable sauce

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Broccoli pesto spaghetti with honey glazed chickpeas

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Marinated Chicken breast, warm pearl couscous and butternut salad, feta, herbs and pomegranate

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Fennel, edamame and walnut salad with Ponzu dressing, basil and dill

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Baked chicken teriyaki burritos

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Gyoza - japanese pan-fried dumplings

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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

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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

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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

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Sweet potato and aubergine masala

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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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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

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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

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Ciabatta with creamed tuna and capers

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Apple and ginger chutney with soy sauce

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kikkoman

Kikkoman honey and garlic chicken stir-fry

Ingredients for 4 portions Per portion: 1152 kJ / 275 kcal
4 skinless chicken breast, cut into fine strips 1 egg white, whisked pinch of salt 2 tsp. cornflour 3 tbsp. groundnut oil 1 tsp fresh ginger, shredded 1 small Savoy cabbage, shredded 5 spring onions, sliced diagonally 2 sweet red peppers, cut into strips 3 carrots, peeled and cut into fine strips 3 courgettes cut into fine strips 200 g bean sprouts 5 tbsp. Kikkoman Teriyaki marinade stir-fry - Honey and Garlic 2 tbsp. mixed seeds – sesame, pumpkin and sunflower

Ingredients for 4 portions

Per portion: 1152 kJ / 275 kcal

4 skinless chicken breast, cut into fine strips
1 egg white, whisked
pinch of salt
2 tsp. cornflour
3 tbsp. groundnut oil
1 tsp fresh ginger, shredded
1 small Savoy cabbage, shredded
5 spring onions, sliced diagonally
2 sweet red peppers, cut into strips
3 carrots, peeled and cut into fine strips
3 courgettes cut into fine strips
200 g bean sprouts
5 tbsp. Kikkoman Teriyaki marinade stir-fry - Honey and Garlic
2 tbsp. mixed seeds – sesame, pumpkin and sunflower

Preparation

Preparation time: 30 mins
Marinating time: 15 mins

Combine the chicken with the egg white, salt and corn flour. Refrigerate for about 15 minutes.

Heat the wok or large frying pan and add half the oil. Add the chicken and stir fry for about 2 minutes until the chicken turns white and opaque. Drain the chicken, set aside and discard the oil. Wipe the wok clean with kitchen towel.

Heat the wok again and add the remaining oil. Add the ginger and fry for a minute. Add all the vegetables apart from the bean sprouts and stir fry for 5-6 minutes. Return the chicken to the wok and stir fry with the vegetables. Add the bean sprouts and Teriyaki marinade stir-fry - Honey and Garlic. Stir fry for a further minute. Just before serving sprinkle on the seed mix.

Serve with cooked egg noodles.

Tip: Replace the chicken with tofu for a vegetarian alternative.