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Mixed Fried Mushrooms with Soy Sauce

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

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

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

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Roasted tuna steaks with sesame seed

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Ponzu Spaghetti with Tuna and Mushrooms

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Baked chicken teriyaki burritos

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Oven-baked salmon and mushrooms

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Braised Chicken Drumsticks with Vegetables in Tomato Soy Sauce

Fried Fish Fillet with Vegetable Sauce

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Red Cabbage Rolls with Dijon Mustard Sauce

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Chicken Drumsticks with Teriyaki Marinade & Sauce

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

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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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kikkoman

Poached Chicken Breast with Creamy Sesame Soy Sauce

Ingredients for 4 portions Per portion: 2432 kJ / 581 kcal
600 g chicken breast fillet Stock for poaching 1 l chicken stock (or water) 5 g fresh ginger root 1/5 leek a pinch of salt Creamy sesame soy sauce 45 g sesame seeds, roasted but not browned 5 tbsp. Kikkoman Stir-fry sauce 120 ml peanut or soy oil a pinch of sugar For the salad ¼ crispy lettuce ½ onion ¼ cucumber ¼ bunch of chives ¼ bunch of coriander

Ingredients for 4 portions

Per portion: 2432 kJ / 581 kcal

600 g chicken breast fillet

Stock for poaching

1 l chicken stock (or water)
5 g fresh ginger root
1/5 leek
a pinch of salt

Creamy sesame soy sauce

45 g sesame seeds, roasted but not browned
5 tbsp. Kikkoman Stir-fry sauce
120 ml peanut or soy oil
a pinch of sugar

For the salad

¼ crispy lettuce
½ onion
¼ cucumber
¼ bunch of chives
¼ bunch of coriander

Preparation

Preparation time: 30 mins

Put the chicken stock, ginger slices, leek and a pinch of salt in a pan and bring to the boil. Add the chicken breast whole and cook. Keep the temperature of the cooking stock at 80-90°C. Then remove the chicken from the pan and keep warm.

To make the sesame soy sauce, mix together the roasted sesame seeds and Stir-fry sauce and puree. Gradually add the peanut (or soy) oil and continue blending until an emulsion is created. Add a pinch of sugar if you like.

Cut the lettuce, onion, cucumber and chives into strips and place in water briefly. Drain well and arrange on a plate. Cut the chicken into 3-4 mm thick slices and arrange on top of the salad. Pour the sesame soy sauce on top and garnish with coriander. If you like, you can also garnish with a few halved cherry tomatoes to add colour.

Tip! You can serve this dish hot or cold.