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Indian-inspired Poke bowl with fresh coconut chutney

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Roasted Duck Breast with Apple

Scallops with Cauliflower Purée

Cod with Beans and Ponzu Sauce

Ponzu Chicken with Sautéed Pepper

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Yakitori-style vegetarian wraps

Potato and avocado salad with wasabi

Aromatic pumpkin sauce with apples and sesame

Savory pickled vegetables salad

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

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

Juicy chicken in Teriyaki (Kara-age)

Grilled eggplant slices with chicken filling

Crouquettes with tofu and vegetables

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

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

Whiting Carpaccio with Ponzu Dressing

Salmon Tartar Steaks with Ponzu & Radish Dip

Ponzu Spaghetti with Tuna and Mushrooms

Crispy Chicken Drumsticks with Ginger & Ponzu Sauce

Ponzu honey glazed salmon, Chinese bok choy with caramelized hemp seed and brown rice

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

Stir fried aubergine with prawns in teriyaki sauce

Teriyaki prawn and avocado toast

Pork belly BBQ teriyaki sauce with coleslaw and fries

Marinated chicken thighs baked with cashews and peppers

Baked chicken teriyaki burritos

Shirataki Linguini with Pan-Fried Vegetables

Gourmet Beef burger with caramelised red onions

Teriyaki Egg Noodles with Steak and Edamame Beans

Teriyaki chicken with a colourful salad

Stir-fried vegetables with crispy noodles

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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Superfood bowl with vegetables, salmon and rice

Vegetable soup with teriyaki sesame sauce

Risotto with Teriyaki vegetables

Warm vegetable salad with Teriyaki sesame dressing

Sesame-coated chicken drumsticks

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Rack of lamb and crystallized carrots

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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

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

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

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Sautéed Fillet of Beef with Red Wine Soy Sauce

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Mediterranean soy sauce marinade

Butaniku no Shogayaki – Pork in Ginger Soy Sauce

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Ebi to Yasai no Gomaae – Blanched Prawns with Vegetables and Sesame 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*

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Miso and Honey Roast Aubergine

Salmon with soy, fennel and ginger

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Sweet potato and aubergine masala

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kikkoman

Risotto à la Teriyaki

Ingredients for 4 portions Per portion: 3897 kJ / 931 kcal
4 chicken breasts (150 g each) 6 tbsp. Kikkoman Teriyaki marinade & sauce 1 clove of garlic 6 tbsp. olive oil 400 g risotto rice lemon grass (1 piece of) 50 ml dry white wine 1 l strong stock 100 g mange-tout 2 medium carrots 1 small tin bamboo shoots (250 g) 100 g shiitake mushrooms 1 medium tin sweetcorn (425 g) 3 tbsp. grated Parmesan 2 tbsp. butter 3 tbsp. Kikkoman naturally brewed soy sauce pepper

Ingredients for 4 portions

Per portion: 3897 kJ / 931 kcal

4 chicken breasts (150 g each)
6 tbsp. Kikkoman Teriyaki marinade & sauce
1 clove of garlic
6 tbsp. olive oil
400 g risotto rice
lemon grass (1 piece of)
50 ml dry white wine
1 l strong stock
100 g mange-tout
2 medium carrots
1 small tin bamboo shoots (250 g)
100 g shiitake mushrooms
1 medium tin sweetcorn (425 g)
3 tbsp. grated Parmesan
2 tbsp. butter
3 tbsp. Kikkoman naturally brewed soy sauce
pepper

Preparation

Preparation time: 45 mins
Marinating time: 30 mins

Cut the prepared fillets into thin strips, place in a bowl with the Teriyaki marinade & sauce and marinate for about 30 minutes. Crush the garlic.

Heat 3 tbsp. of olive oil. Fry the garlic and rice until translucent. Cut the lemon grass into small pieces and add. Pour in the white wine and stock and cook for about 20 minutes.

Slice the carrots and cut the bamboo shoots into small pieces, halve the shiitake mushrooms. Heat the remaining olive oil in a pan, fry the chicken on all sides, add the prepared vegetables and sweetcorn and cook. Stir all ingredients together with the Parmesan and butter into the risotto. Season with soy sauce and pepper.