Recipes

Main courses
World Cuisines

Mixed Fried Beans and Mushrooms

Tacos with Deep-Fried Avocado and Poke Red Cabbage

Potato and Tomato Dal with Mint Chutney

Baked Potato with Braised Tomatoes and Chickpeas

Fried Noodles with Soy Sauce and Pak Choi

Tofu Burger with Teriyaki Coleslaw and Sriracha Dressing

Fresh Spring Rolls with Teriyaki Aubergine

Griddle-Fried Aubergine with Soy Tahini Dressing

Teriyaki sweet potato, black bean and avocado burrito bowl

Teriyaki cauliflower burger with halloumi

Spicy tomato and sausage gnocchi with fennel and spinach

Mushroom stroganoff with soy sauce

Fried Oxheart Cabbage with Pork and YAKITORI Sauce

Mixed Fried Mushrooms with Soy Sauce

Indian-inspired Poke bowl with fresh coconut chutney

Poke eggplant and chicken wrap

Roasted Duck Breast with Apple

Scallops with Cauliflower Purée

Cod with Beans and Ponzu Sauce

Ponzu Chicken with Sautéed Pepper

Roasted Tuna Steaks with Tomato and Pepper Compote

Yakitori-style vegetarian wraps

Juicy beef with sweet Soy Sauce

Asian salad with lime vinaigrette

Salad bowl with salmon and quinoa

Ponzu marinated tenderloin with grilled gem lettuce and noodles

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

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

Roasted tuna steaks with sesame seed

Fried chicken breast and fresh pineapple roasted

Bream fillets with ponzu sauce

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

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

Risotto with Teriyaki vegetables

Sesame-coated chicken drumsticks

Crystallised aubergine and quinoa

Chicken skewers with mango coleslaw

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

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

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

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

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

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

Beef fillet served with pear chutney and soba noodles*

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

Bruschetta with Tuna & Avocado Tatar

Barbecued vegetables with baked potatoes and herbs

Savoury Steak and Banana Rolls

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

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

Teriyaki meatball duo with mint dip

Halibut tatar with roasted garlic and cress

Spaghetti with soy & tomato sauce

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

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

Gunkan Maki

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kikkoman

Tacos with Deep-Fried Avocado and Poke Red Cabbage

Ingredients for 16 portions Per portion: 550 kJ / 131 kcal
For the deep-fried avocado 2 ripe avocados 15 g wheat flour Salt and freshly ground pepper 100 ml canned chickpea liquid 50 g panko flour Vegetable oil for deep frying For the tomatillo salsa 100 g pickled tomatillos 1 garlic clove 2 tbsp. Kikkoman Naturally Brewed Soy Sauce 2 tbsp. olive oil 2 tbsp. lime juice Also: ¼ red cabbage 50 ml Kikkoman Poke Sauce 1-2 chilies 16 small corn tortilla wraps A few coriander leaves

Ingredients for 16 portions

Per portion: 550 kJ / 131 kcal

For the deep-fried avocado

2 ripe avocados
15 g wheat flour
Salt and freshly ground pepper
100 ml canned chickpea liquid
50 g panko flour
Vegetable oil for deep frying

For the tomatillo salsa

100 g pickled tomatillos
1 garlic clove
2 tbsp. Kikkoman Naturally Brewed Soy Sauce
2 tbsp. olive oil
2 tbsp. lime juice

Also:

¼ red cabbage
50 ml Kikkoman Poke Sauce
1-2 chilies
16 small corn tortilla wraps
A few coriander leaves

Preparation

Preparation time: 30 mins

Halve the avocados, remove the stone and skin and then cut them into quarters. Season with salt and pepper. Whisk the chickpea liquid until frothy. Dip the avocados into the flour first, then into the chickpea froth and then into panko flour. Heat the vegetable oil up to approx. 180°C and deep fry the avocados for 3-4 minutes. Then remove and drain on kitchen paper.

To make the tomatillo salsa drain and roughly chop the tomatillos. Peel and crush the garlic. Combine the tomatillos with the garlic, soy sauce, olive oil and lime juice.

Remove the outside leaves from the cabbage and cut out the stem. Then chop into fine strips and mix with the Poke Sauce. Wash the chilies, remove the top, pith and seeds and cut them into fine rings. Heat up the tortillas according to the pack instructions, fill them with avocados, poke cabbage, chilies and coriander and serve with the tomatillo salsa.