Recipes

Category
Ingredient
Kikkoman sauces
Specials

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

Teriyaki chicken with vegetables and pasta

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

Crystallised aubergine and quinoa

Chicken skewers with mango coleslaw

Quinoa salad with avocado and roasted nuts

Pumpkin lentils stew with bacon

Stir-fried vegetables with rice noodles

Red pepper and carrot omelette wraps

Lamb, aubergine and spinach pot

Creamy mushroom and pepper medley

Chicken roasted with mediterranean vegetables

Poached cod with orange chaudeau sauce

Pan-fried squid in butter soy sauce

Oven-baked salmon and mushrooms

Mixed steamed vegetables with a creamy sesame sauce

King prawns in spicy sweet sauce on iceberg leaves

Japanese soup with chicken and tofu dumplings

Gyoza - japanese pan-fried dumplings

Crispy fried potato wedges with spicy garlic soy sauce

Braised pork and vegetables with citrus soy sauce

Caramelised chicken with lime and mint

Ananas and strawberry with caramel soya

Various vegetables with green sauce

Rack of lamb and crystallized carrots

Chicken breast with confit lemon

Fillets of marinated mackerels

Net of cod mustard sauce and Tamari soy sauce

Classic Sweet and Sour Chicken

Soy Scotch Eggs with Onion relish

Ice Cream Sundae with Salted Butterscotch Sauce and Hazelnut Praline

‘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

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

Wok-cooked Vegetables & Nuts with Seafood

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

Butaniku no Shogayaki – Pork in Ginger Soy Sauce

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

Yakiniku – Yakiniku-Style Entrecote

Gomoku Yasai irini - Japanese-Style Braised Vegetables

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

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

Teriyaki Surf 'n' Turf with salsa

Sweet potato and aubergine masala

Steak with mustard, soy and port sauce

Sea bass with lemon grass, lime and ginger

Lamb tagine with roasted vegetable cous cous

Creamy mushroom chicken with colcannon

Bacon and avocado open sandwiches

Aubergines stuffed with Teriyaki lamb

Shoyu spaghetti, seafood and vegetable salad

Bruschetta with Tuna & Avocado Tatar

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

Sea Food with Citrus Soy Sauce Jelly

Ingredients for 4 portions Per portion: 725 kJ / 173 kcal
20 g kombu seaweed 4 tiger prawns 120 g cuttlefish fillet 4 scallops 4 leaves of nasturtium a pinch of salt Citrus soy sauce jelly 100 ml wakame broth (7-8 g kombu seaweed, 100 ml water) 1 tbsp. sugar 20 ml lemon juice 20 ml lime juice 20 ml orange juice 40 ml cider vinegar 7 tbsp. Kikkoman naturally brewed soy sauce 100 ml mirin 15 g katsuo-bushi (dried bonito) from the Asia supermarket 8 g gelatine sheets

Ingredients for 4 portions

Per portion: 725 kJ / 173 kcal

20 g kombu seaweed
4 tiger prawns
120 g cuttlefish fillet
4 scallops
4 leaves of nasturtium
a pinch of salt

Citrus soy sauce jelly

100 ml wakame broth (7-8 g kombu seaweed, 100 ml water)
1 tbsp. sugar
20 ml lemon juice
20 ml lime juice
20 ml orange juice
40 ml cider vinegar
7 tbsp. Kikkoman naturally brewed soy sauce
100 ml mirin
15 g katsuo-bushi (dried bonito) from the Asia supermarket
8 g gelatine sheets

Preparation

Preparation time: 45 mins

To make the kombu broth, put the water and kombu seaweed in a bowl with 100 ml water and leave to soak for 3 to 4 hours.

Soak the wakame seaweed in water. Cook the prawns in boiling water, then rinse under cold water. Wash the cuttlefish and cut it into 2 x 3 cm and 4 - 5 mm thick square pieces. Blanch the cuttlefish pieces in boiling water and then rinse under cold water. Cook the scallops with a gas burner until they are medium done and rinse under cold water. Drain everything well.

To make the citrus soy sauce jelly, put the kombu broth, sugar and all other liquid ingredients into a pan and bring to the boil. Add the katsuo-bushi and leave to stand for approximately 30 minutes. Then strain. Heat up the citrus soy sauce again, add the softened gelatine and melt it. Put the gelatine mixture in a pan (or flat container) and chill in the refrigerator until it sets.

Put the wakame seaweed on a plate and arrange the prawns, cuttlefish and scallops on top. Loosen the citrus soy sauce jelly with a spoon and put it on top of the seafood. Garnish with nasturtium.