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Fried Oxheart Cabbage with Pork and YAKITORI Sauce

Mixed Fried Mushrooms with Soy Sauce

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

Green herb risotto with roasted mushrooms

Teriyaki pulled pork with griddled pineapple and pickled red onion

Stir fried aubergine with prawns in teriyaki sauce

Teriyaki prawn and avocado toast

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Gourmet Beef burger with caramelised red onions

Teriyaki Egg Noodles with Steak and Edamame Beans

Teriyaki chicken with a colourful salad

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Teriyaki Chicken with Toasted Sesame on Rice

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Stuffed Peppers with Teriyaki Sesame Sauce

Aubergine, Courgette and Tofu in Teriyaki Sesame Sauce

Teriyaki chicken with vegetables and pasta

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Braised pork and vegetables with citrus soy sauce

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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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Braised Chicken Wings and Vegetables

Braised Carp in Garlic Soy Sauce

Sea Food with Citrus Soy Sauce Jelly

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King Prawns in Spicy Soy Sauce

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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

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Kara age – Chicken Marinated in Soy Sauce

Beef fillet served with pear chutney and soba noodles*

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Salmon with soy, fennel and ginger

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Bacon and avocado open sandwiches

Aubergines stuffed with Teriyaki lamb

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Barbecued vegetables with baked potatoes and herbs

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Chirashi sushi with stir-fried chicken

Christmas Chestnut & Mushroom Pie

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Crispy pieces of chicken breast

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Kikkoman-style spring rolls with breast of chicken

Barbecued Chicken and Apple Kebabs

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kikkoman

One pot chicken and couscous

Ingredients for 4 portions Per portion: 2035 kJ / 486 kcal
4 chicken breasts, skin on 100 g chorizo sausage, sliced 1 onion, diced 2 cloves garlic, crushed 2 sprigs fresh thyme 1/2 green chilli, deseeded and finely diced 1/2 tsp. smoked paprika 100 ml white wine 400 g tin tomatoes 2 tbsp. Kikkoman naturally brewed soy sauce 400 ml chicken stock 1 tsp. sugar 200 g cous cous juice 1/2 lemon black pepper for seasoning 3 tbsp. flat leaf parsley, chopped

Ingredients for 4 portions

Per portion: 2035 kJ / 486 kcal

4 chicken breasts, skin on
100 g chorizo sausage, sliced
1 onion, diced
2 cloves garlic, crushed
2 sprigs fresh thyme
1/2 green chilli, deseeded and finely diced
1/2 tsp. smoked paprika
100 ml white wine
400 g tin tomatoes
2 tbsp. Kikkoman naturally brewed soy sauce
400 ml chicken stock
1 tsp. sugar
200 g cous cous
juice 1/2 lemon
black pepper for seasoning
3 tbsp. flat leaf parsley, chopped

Preparation

Preparation time: 55 mins

Heat a large pan then add a little vegetable oil, fry the chicken skin side down for 3-4 mins, turn then seal the other side, remove from the pan and set aside. Add the chorizo to the pan and cook for 2-3 mins then add the onion, garlic, thyme, chilli and paprika. Continue to cook for a couple of mins. Pour in the white wine and reduce by half then add the tomatoes, soy sauce and stock. Return the chicken to the pan and bring up to the boil, reduce the heat, cover with a lid and simmer for 40mins. Add the sugar.

Add the cous cous to the pot and stir in, adding a little water if needed, continue to cook for 5 mins then add a squeeze of lemon juice and a twist of black pepper. Garnish with some flat leaf parsley.