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Kikkoman sauces
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Baked Potato with Braised Tomatoes and Chickpeas

Mixed Fried Beans and Mushrooms

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

Fresh Spring Rolls with Teriyaki Aubergine

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

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

Juicy beef with sweet Soy Sauce

Asian salad with lime vinaigrette

Salad bowl with salmon and quinoa

Ponzu marinated tenderloin with grilled gem lettuce and noodles

Teriyaki salmon with Ponzu marinated spring onions

New potatoes with garlic and pepper sauce

Fried squid rings in sweet sauce

Vegetables with balsamic dressing

Fried eggplant in Japanese sauce

Grilled chicken wings in honey glaze

Spinach with creamy sesame dressing

Lamb chops in Teriyaki garlic glaze

Crispy spring rolls with seafood filling

White fish carpaccio with Ponzu dressing

Foil grilled mushrooms with butter

Glazed duck with fried eggplant

Hot pot with chicken and vegetables

White fish with vegetable sauce

Tempura cakes with tuna and corn

Buttery squid with mushrooms and asparagus

Quick Bolognese with umami kick

Broccoli pesto spaghetti with honey glazed chickpeas

Roasted tuna steaks with sesame seed

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Bream fillets with ponzu sauce

Salmon Tartar Steaks with Ponzu & Radish Dip

Ponzu Spaghetti with Tuna and Mushrooms

Crispy Chicken Drumsticks with Ginger & Ponzu Sauce

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Baked chicken teriyaki burritos

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Teriyaki chicken with a colourful salad

Stir-fried vegetables with crispy noodles

Stir-fry chicken with soy, orange and ginger

Teriyaki Rack of Lamb with Toasted Sesame

Teriyaki Chicken with Toasted Sesame on Rice

Salmon Fillet with Teriyaki Sesame Sauce

Stuffed Peppers with Teriyaki Sesame Sauce

Aubergine, Courgette and Tofu in Teriyaki Sesame Sauce

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Superfood bowl with vegetables, salmon and rice

Risotto with Teriyaki vegetables

Sesame-coated chicken drumsticks

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Gyoza - japanese pan-fried dumplings

Crispy fried potato wedges with spicy garlic soy sauce

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Classic Sweet and Sour Chicken

Soy Scotch Eggs with Onion relish

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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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Glazed Wok-Cooked Carrots with Breast of Duck

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Braised Chicken Wings and Vegetables

Braised Carp in Garlic Soy Sauce

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

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Crispy Chicken Drumsticks with Spring Onion Sauce

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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

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

Beef fillet served with pear chutney and soba noodles*

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Miso and Honey Roast Aubergine

Salmon with soy, fennel and ginger

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Aubergines stuffed with Teriyaki lamb

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Savoury Steak and Banana Rolls

Sushi boats with surimi and sweetcorn

Chirashi sushi with stir-fried chicken

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kikkoman

Mushroom pasta bake

Ingredients for 4 portions Per portion: 1842 kJ / 440 kcal
1 onion, diced 3 cloves garlic, crushed 3 sprigs fresh thyme 250 g portobello mushrooms, sliced 150 g chestnut mushrooms, sliced 150 ml white wine 4 tbsp. Kikkoman naturally brewed soy sauce 300 g farfalle pasta Bechamel sauce: 50 g unsalted butter 50 g plain flour 400 ml milk 1 tbsp. Kikkoman naturally brewed soy sauce 1 tsp. Dijon mustard black pepper 60 g parmesan cheese, grated 20 g breadcrumbs 3 tbsp. chopped flat leaf parsley, for serving

Ingredients for 4 portions

Per portion: 1842 kJ / 440 kcal

1 onion, diced
3 cloves garlic, crushed
3 sprigs fresh thyme
250 g portobello mushrooms, sliced
150 g chestnut mushrooms, sliced
150 ml white wine
4 tbsp. Kikkoman naturally brewed soy sauce
300 g farfalle pasta

Bechamel sauce:

50 g unsalted butter
50 g plain flour
400 ml milk
1 tbsp. Kikkoman naturally brewed soy sauce
1 tsp. Dijon mustard
black pepper
60 g parmesan cheese, grated
20 g breadcrumbs
3 tbsp. chopped flat leaf parsley, for serving

Preparation

Preparation time: 1h 15 mins

Fry the onion along with the garlic and thyme in some oil for 3-4 mins then remove from the pan and set aside. In the same pan fry the mushrooms over a very high heat until golden, add the white wine and 2 tbs Kikkoman Soy Sauce and reduce by half, reduce the heat then return the onions to the pan and keep warm.

Cook the pasta to the packet instructions in a large pan of boiling water along with 1 tbs Kikkoman soy sauce, drain and set aside.

 Meanwhile to make the bechamel sauce, melt the butter over a med heat, then whisk in the flour and cook for 2-3 mins, gradually pour in the milk and continue whisking until thickened and smooth. Season with 1 tbs Kikkoman soy sauce, mustard and a good twisting of black pepper. Pour this into the mushroom pan and combine with 1/2 of the parmesan cheese and the cooked pasta. Pour this into a baking dish and top with the remaining parmesan cheese and the breadcrumbs. Bake in a pre heated oven set at 200c/180c fan/gas mark 6 for 20 mins, serve and garnish with some flat leaf parsley. 