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Pumpkin lentils stew with bacon

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Chicken roasted with mediterranean vegetables

Poached cod with orange chaudeau sauce

Pan-fried squid in butter soy sauce

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Fillets of marinated mackerels

Net of cod mustard sauce and Tamari soy sauce

Classic Sweet and Sour Chicken

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Ice Cream Sundae with Salted Butterscotch Sauce and Hazelnut Praline

‘Bloody Geisha’ Soy Sauce Cocktail

Fried Lamb with Spicy Soy Sauce

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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

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Warm Beluga Lentils with Gingerbread Spice and Prawn Kebab

Braised Chicken Wings and Vegetables

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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

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Braised Breast of Duck with Vegetables

Crispy Chicken Drumsticks with Spring Onion Sauce

Wok-cooked Vegetables & Nuts with Seafood

King Prawns in Spicy Soy Sauce

Teriyaki-style Breast of Duck à la Orange

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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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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

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Miso and Honey Roast Aubergine

Salmon with soy, fennel and ginger

Teriyaki Surf 'n' Turf with salsa

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Steak with mustard, soy and port sauce

Sea bass with lemon grass, lime and ginger

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Creamy mushroom chicken with colcannon

Bacon and avocado open sandwiches

Aubergines stuffed with Teriyaki lamb

Shoyu spaghetti, seafood and vegetable salad

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Barbecued vegetables with baked potatoes and herbs

Savoury Steak and Banana Rolls

Double Chocolate Brownies with Soy Caramel Sauce

Sushi boats with surimi and sweetcorn

Chirashi sushi with stir-fried chicken

Christmas Chestnut & Mushroom Pie

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

Tamari and chilli glazed lamb with shredded vegetable pickle

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

Christmas goose with baked apples and soy sauce

Vegetable Strudel with Fried Tofu

Marinated Fried Char with Chili Thai Asparagus

Asian salad with mango, coconut and soy scampi

Teriyaki meatball duo with mint dip

Halibut tatar with roasted garlic and cress

Spanish tomato & bell pepper soup

Spaghetti with soy & tomato sauce

Chocolate soy soufflé with fried chilli bananas

Sheep’s cheese and bell pepper parcels

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.