Recipes

Category
Ingredient
Kikkoman sauces
World Cuisines
Specials
- Vegetarian kitchen
- BBQ

Baguettes topped with Poke Chicken

Seafood with Ponzu-Vegetable Sauce

Grilled Squid with Ponzu and Herb Oil

Fried Chicken Liver in spicy Pepper Sauce

Teriyaki Baguette with a Vegetable Purée Trio

Teriyaki Oyster Mushrooms au Gratin

Marinated Teriyaki Salmon with Avocado Crème

Teriyaki Duck Pinchos with Mango

Sesame Chicken with Orange & Mustard Sauce

Lobster on Lentil Salad with Soy Sauce Foam

Sardine Crisps with Caramelised Soy Sauce

Prawn Toast with Bell Pepper Sauce

Fried Leek with Japanese Mushroom Sauce

Vegetable Jelly with Peanut Crème

Roasted Quail with Thyme Sauce

Tempura Prawns with Passion Fruit Sauce

Juicy beef with sweet Soy Sauce

Indian-inspired Poke bowl with fresh coconut chutney

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

Spare Ribs with Tonkatsu Marinade

Pork Kebabs with Teriyaki Ginger Sauce

Okonomi Yaki-Style Potato Fritters

Penne with Yakisoba Curry Sauce

Mini Camembert with Tonkatsu Sauce

Salmon in Cornflake Crust with Teriyaki Ginger Sauce

Fried Noodles and Rice with Yakisoba Sauce

Stir-Fried Prawns with Teriyaki Ginger Sauce

King Prawns on Fried Bean-Thread Noodles

Deep-Fried Chicken with Teriyaki Ginger Sauce

Vegetable Sticks with a Teriyaki Ginger Dip

Kikkoman Bami Goreng with Chicken

Kikkoman Vegetarian Nasi Goreng

Ice Cream Sundae with Salted Butterscotch Sauce and Hazelnut Praline

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

Braised Chicken Wings and Vegetables

Braised Carp in Garlic Soy Sauce

Cube Salad with Prawn & Cheese Rolls

Sea Food with Citrus Soy Sauce Jelly

Chicken Drumsticks with Teriyaki Marinade & Sauce

Mussels with Coconut Curry Soy Sauce

Fried Calamari with Sweet Soy Sauce

Crispy Chicken Drumsticks with Spring Onion Sauce

King Prawns in Spicy Soy Sauce

Teriyaki-style Breast of Duck à la Orange

Sautéed Fillet of Beef with Red Wine Soy Sauce

South Devon crab and sweet pea pannacotta with Kikkoman and mango dashi sorbet and lemon gel

Rib-eye of beef with soy and spice

Kikkoman Soy Compressed Apple Tarte Tatin with Caramel Ice Cream

Kikkoman Soy Braised beef cheek with grilled broccoli and heritage carrots

Oriental-style chicken with guacamole

Fried squid with tomato and pepper compôte, tomato salsa and dipping sauce

Soy and beetroot marinated salmon with fennel pollen cream

Sea bass with soy sauce meringue, pak choi and cauliflower

Crispy duck spring rolls with barbecue sauce

Tonka bean pannacotta with popcorn crumble and soy sauce gel

Soy and butter Butter poached halibut, pickled apple, smoked eel

Mushroom orzo with soy sauce jelly, king oyster mushrooms and parsley

Loin of venison with soy glazed baby beets and roasted turnip puree

Elderflower and Kikkoman Soy glazed baby beetroots with salted walnuts and shaved goats cheese

Pinenut and Lemon Thyme Crusted Chicken Breast with Kikkoman Soy Marinated Onions and Girolles

Crispy sesame duck livers with a celery, tomato and pine nut salad

Crispy Scallops with Soy Coleslaw

Cheddar beignets with sesame dressing

Beef and Rock Oyster Tartare With Kikkoman Soy Mayonnaise and Quail Egg

Bruschetta with Tuna & Avocado Tatar

Duck Stew with Prunes and Semolina Gnocchi

Stuffed Chicken Breast in a Soy & Herb Crust with Mango Orange Sauce

Teriyaki Meatball Duo with Mint Dip

Apple and Ginger Chutney with soy sauce*

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kikkoman

Crab cakes

Ingredients for 6 portions
Crab cakes 450 g of white crab meat 2 large eggs 100 g of breadcrumbs, finely ground 6 spring onions, finely sliced 2 tbsp. of Kikkoman naturally brewed soy sauce 1 tsp. of Thai fish sauce 1 fresh ginger, finely grated 1 garlic clove, crushed 1 lime, juiced salt white pepper, freshly ground plain flour To Serve 1 dash of olive oil 1 dash of lime juice salad leaves

Ingredients for 6 portions

Crab cakes

450 g of white crab meat
2 large eggs
100 g of breadcrumbs, finely ground
6 spring onions, finely sliced
2 tbsp. of Kikkoman naturally brewed soy sauce
1 tsp. of Thai fish sauce
1 fresh ginger, finely grated
1 garlic clove, crushed
1 lime, juiced
salt
white pepper, freshly ground
plain flour

To Serve

1 dash of olive oil
1 dash of lime juice
salad leaves

Preparation

Preparation time: 30 mins

For the crab cakes, carefully pick through the crab meat for any pieces of cartilage or shell. Combine in a bowl with the eggs, breadcrumbs, spring onions, fish and soya sauces, ginger, garlic and lime juice to taste.

Season with a little salt and pepper. Divide the mix into 50 g portions and shape into even-sized round cakes and lightly coat with flour.
Heat the vegetable oil in a large non-stick frying pan. When you feel a good heat rising, carefully arrange the crab cakes in the pan, making sure they don’t touch each other.
Allow the cakes to cook for 3-4 minutes on each side so they are hot in the centre and golden-brown on the outside. Use a palette knife to transfer the crab cakes from the pan on to kitchen paper to drain off excess oil.
Serve the crab cakes on a warm plate with a garnish of a few salad leaves dressed with a little olive oil and a squeeze of lime juice.