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Teriyaki salmon with Ponzu marinated spring onions

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Vegetable salad with vinegar dressing and Ponzu sauce

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Roasted tuna steaks with sesame seed

Fried chicken breast and fresh pineapple roasted

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Ponzu Spaghetti with Tuna and Mushrooms

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Green herb risotto with roasted mushrooms

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

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Superfood bowl with vegetables, salmon and rice

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Pumpkin lentils stew with bacon

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Red pepper and carrot omelette wraps

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Poached cod with orange chaudeau sauce

Pan-fried squid in butter soy sauce

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Braised pork and vegetables with citrus soy sauce

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Pineapple and strawberry with caramel soya

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Rack of lamb and crystallized carrots

Chicken breast with confit lemon

Fillets of marinated mackerels

Net of cod mustard sauce and Tamari soy sauce

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Soy Scotch Eggs with Onion relish

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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

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Japanese Bolognese with Aubergine and Courgette

Veal Piccata with Teriyaki Salsa

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Festive Risotto with Mushrooms and Fresh Parmesan Chips

Glazed Wok-Cooked Carrots with Breast of Duck

Spring Cabbage Tart with Soy Sauce & Mustard Topping and Marinated Orange Salmon

Warm Beluga Lentils with Gingerbread Spice and Prawn Kebab

Braised Chicken Wings and Vegetables

Braised Carp in Garlic Soy Sauce

Cube Salad with Prawn & Cheese Rolls

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

Braised Breast of Duck with Vegetables

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

Mediterranean soy sauce marinade

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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

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Karei no Kara age Yasai ankake - Fried Plaice with Mixed Vegetables

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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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Steak with mustard, soy and port sauce

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Aubergines stuffed with Teriyaki lamb

Shoyu spaghetti, seafood and vegetable salad

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Savoury Steak and Banana Rolls

Double Chocolate Brownies with Soy Caramel Sauce

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Chirashi sushi with stir-fried chicken

Christmas Chestnut & Mushroom Pie

Tamari, lemon grass and lime salmon with orange and cucumber salad

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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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Asian salad with mango, coconut and soy scampi

Teriyaki meatball duo with mint dip

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Spanish tomato & bell pepper soup

Spaghetti with soy & tomato sauce

Chocolate soy soufflé with fried chilli bananas

Beef with leek and cashew nuts - gluten-free

Beef roulades with creamed apple

Mediterranean pan-fried pork fillet

Salmon fillet squares with pumpkin pasta

Crispy turkey thigh with braised vegetables

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

Barbecued Chicken and Apple Kebabs

Ciabatta with creamed tuna and capers

Asian Cream of Pumpkin Soup with Pastries

Apple and ginger chutney with soy sauce

Gunkan Maki

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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.