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Cod with Beans and Ponzu Sauce

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Sweet chutney of melon and pears

Juicy beef with sweet Soy Sauce

Melon salad with fresh mint and peanuts

Asian salad with lime vinaigrette

Salad bowl with salmon and quinoa

Grilled mango with Ponzu syrup, ice cream and coconut flakes

Ponzu marinated tenderloin with grilled gem lettuce and noodles

Tomato salad with Ponzu dressing and soycrunch

Teriyaki salmon with Ponzu marinated spring onions

New potatoes with garlic and pepper sauce

Fried squid rings in sweet sauce

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Fried eggplant in Japanese sauce

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

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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Buttery squid with mushrooms and asparagus

Quick Bolognese with umami kick

Broccoli pesto spaghetti with honey glazed chickpeas

Vegetable salad with vinegar dressing and Ponzu sauce

Shrimp mayonnaise with Ponzu sauce

Roasted tuna steaks with sesame seed

Fried chicken breast and fresh pineapple roasted

Bream fillets with ponzu sauce

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Salmon Tartar Steaks with Ponzu & Radish Dip

Ponzu Spaghetti with Tuna and Mushrooms

Crispy Chicken Drumsticks with Ginger & Ponzu Sauce

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

Green herb risotto with roasted mushrooms

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

Teriyaki pulled pork with griddled pineapple and pickled red onion

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Teriyaki prawn and avocado toast

Pork belly BBQ teriyaki sauce with coleslaw and fries

Marinated chicken thighs baked with cashews and peppers

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Teriyaki chicken with a colourful salad

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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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Risotto with Teriyaki vegetables

Warm vegetable salad with Teriyaki sesame dressing

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‘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

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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

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Mediterranean soy sauce marinade

Butaniku no Shogayaki – Pork in Ginger Soy Sauce

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Gomoku Yasai irini - Japanese-Style Braised Vegetables

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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

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Braised leg of duck with spoon cabbage and fragrant rice

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kikkoman

Poached cod with orange chaudeau sauce

Ingredients for 4 portions Per portion: 1335 kJ / 319 kcal
200 g fennel 10 g butter Salt and freshly ground pepper 160 g shiitake mushrooms (or porcini mushrooms) 2 small shallots 2 tbsp. olive oil For the orange chaudeau sauce 2 fresh egg yolks 100 ml orange juice (reduced by 1/3) 2 tsp. lemon juice 2 tbsp. Kikkoman naturally brewed Tamari gluten-free soy sauce 10 g butter For the balsamic soy sauce 40 ml balsamic vinegar (reduced by 1/2) 2 tsp. Kikkoman naturally brewed Tamari gluten-free soy sauce 20 g butter Stock for the cod 1 litre water 4 tbsp. salt 2 tsp. white peppercorns 100 g each of onions, celery and carrots 2-4 sprigs of parsley 2 bay leaves Also 4 x 80 g cod 80 g chum salmon caviar (or trout caviar) 4-6 sprigs of chervil

Ingredients for 4 portions

Per portion: 1335 kJ / 319 kcal

200 g fennel
10 g butter
Salt and freshly ground pepper
160 g shiitake mushrooms (or porcini mushrooms)
2 small shallots
2 tbsp. olive oil

For the orange chaudeau sauce

2 fresh egg yolks
100 ml orange juice (reduced by 1/3)
2 tsp. lemon juice
2 tbsp. Kikkoman naturally brewed Tamari gluten-free soy sauce
10 g butter

For the balsamic soy sauce

40 ml balsamic vinegar (reduced by 1/2)
2 tsp. Kikkoman naturally brewed Tamari gluten-free soy sauce
20 g butter

Stock for the cod

1 litre water
4 tbsp. salt
2 tsp. white peppercorns
100 g each of onions, celery and carrots
2-4 sprigs of parsley
2 bay leaves

Also

4 x 80 g cod
80 g chum salmon caviar (or trout caviar)
4-6 sprigs of chervil

Preparation

Wash the fennel, cut into thin slices around 2-3 mm thick, blanch briefly, drain well, sauté in hot butter, season lightly with salt and pepper and keep warm. Clean and trim the mushrooms and cut them into bite-sized pieces. Peel the shallot, chop finely and sauté in a little oil. Add the mushrooms, season lightly with salt and pepper and keep warm.

To make the orange chaudeau sauce, combine all ingredients (except butter) in a bowl, whisk over a bain-marie until the sauce thickens. Stir in the butter. To make the balsamic soy sauce, heat up the reduced balsamic vinegar and soy sauce in a small saucepan. Stir in the butter.

To prepare the cod, put all the ingredients except the cod in a pan of water, bring to the boil and maintain the temperature at 80-90 °C. Wash the cod. Put it into the stock and poach. Place the fennel at the centre of the plates, put the cod on top of it, pour on the sauce and top with caviar and chervil. Garnish with the mushrooms and balsamic soy sauce, plus a little cress if you like, and serve.