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Griddle-Fried Aubergine with Soy Tahini Dressing

Teriyaki sweet potato, black bean and avocado burrito bowl

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Indian-inspired Poke bowl with fresh coconut chutney

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Teriyaki salmon with Ponzu marinated spring onions

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Spinach with creamy sesame dressing

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Juicy chicken in Teriyaki (Kara-age)

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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

Pineapple 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

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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

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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

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Mediterranean pan-fried pork fillet

Salmon fillet squares with pumpkin pasta

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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

Teriyaki chicken with a colourful salad

Ingredients for 4 portions Per portion: 1376 kJ / 329 kcal
For the chicken: 4 chicken breasts, with skin on 6 tbsp Kikkoman Teriyaki Marinade & Sauce 2 tbsp sunflower oil For the salad: Lettuce leaves, shredded 1 orange pepper, deseeded and thinly sliced 6 radishes, thinly sliced 8 cherry tomatoes, halved ¼ cucumber, thinly sliced Dressing: 2 tbsp rice vinegar 2 tbsp Kikkoman Soy Sauce 1 tbsp honey 2 tbsp sunflower oil

Ingredients for 4 portions

Per portion: 1376 kJ / 329 kcal

For the chicken:

4 chicken breasts, with skin on
6 tbsp Kikkoman Teriyaki Marinade & Sauce
2 tbsp sunflower oil

For the salad:

Lettuce leaves, shredded
1 orange pepper, deseeded and thinly sliced
6 radishes, thinly sliced
8 cherry tomatoes, halved
¼ cucumber, thinly sliced

Dressing:

2 tbsp rice vinegar
2 tbsp Kikkoman Soy Sauce
1 tbsp honey
2 tbsp sunflower oil

Preparation

Preparation time: 10 mins

For the chicken, using a sharp knife, slice the breasts across at 1cm (½in) intervals without cutting all the way through them.

Place the chicken breasts side by side in a shallow dish and pour over the Kikkoman Teriyaki Marinade and Sauce, making sure the chicken is well coated on both sides. Cover with cling film and leave in the fridge to marinate overnight.

Heat the oil in a large, heavy frying pan. Lift the chicken breasts from the dish and place in the pan, skin side down. Cook over medium heat for 5 minutes until the skin is browned.

Lower the heat, turn the chicken breasts over and pour in any sauce left in the dish.

Cover the pan and cook for 10 minutes and then uncover it and cook for a further 5 minutes or until the chicken is done and the sauce has caramelised.

For the salad, divide the ingredients between four serving plates. Whisk the dressing ingredients together and spoon over the salad.

Cut the chicken breasts into slices and serve alongside the salad.

There is a video with this recipe!