Kikkoman Recipes

Wild West Baby Back Ribs

2/3 cup Kikkoman Teriyaki Baste & Glaze
1/3 cup beer
2 cloves garlic, pressed
2 slabs pork back ribs, each about 2 pounds

Blend together teriyaki baste & glaze, beer and garlic. Cut each slab in half and brush thoroughly with baste & glaze mixture. Place 2 halves, meaty side up, in 9x13-inch microwave-safe baking dish.

Cover; microwave on medium-high (70%) 17 minutes, turning ribs over and rotating dish after 9 minutes. Remove ribs; keep warm. Repeat microwave cooking procedure with remaining ribs.

Place ribs on grill 8 to 10 inches from medium-hot coals; brush with baste & glaze mixture. Cook 10 to 12 minutes, turning over and brushing frequently with remaining baste & glaze mixture. Makes 6 servings

Thai Chicken Stir-Fry

1/2 pound boneless, skinless chicken breast
2 tablespoons cornstarch, divided
3 tablespoons Kikkoman Soy Sauce, divided
1 tablespoon dry sherry
1 teaspoon minced garlic, divided
1/2 cup creamy peanut butter
2 teaspoons vinegar
1/2 teaspoon sugar
2 tablespoons vegetable oil, divided
1 bunch green onions, cut into 1-inch lengths
1 red bell pepper, cut into thin strips
3/4 pound fresh bean sprouts
Hot cooked fine egg noodles
2 tablespoons chopped unsalted roasted peanuts

Cut chicken into thin strips; coat with mixture of 1 tbsp. each cornstarch and soy sauce, sherry and 1/2 teaspoon garlic. Let stand 10 minutes. Meanwhile, combine remaining 1 tbsp. cornstarch and 2 tbsp. soy sauce, peanut butter, vinegar and sugar; slowly blend in 2/3 cup water.

Heat 1 tbsp. oil in hot wok or large skillet. Add chicken and stir-fry 2 minutes; remove.
Heat remaining 1 tbsp. oil in same pan. Add green onions, bell pepper and 1/2 teaspoon remaining garlic; stir-fry 2 minutes. Add bean sprouts; stir-fry 1 minute longer.

Stir in chicken and peanut butter sauce mixture. Cook until sauce boils and thickens, about 1 minute, stirring frequently. Arrange over noodles and sprinkle with peanuts. Serve immediately. Makes 4 servings

Teriyaki Spiced Pork Chops

1/3 cup Kikkoman Less Sodium Teriyaki Marinade & Sauce
1 tablespoon white wine vinegar
1-1/2 teaspoons minced fresh ginger root
8 thin-cut pork chops

Combine less sodium teriyaki sauce, vinegar and ginger; pour over chops in large shallow glass, ceramic or stainless steel baking pan. Turn chops over to coat both sides well. Cover and refrigerate 45 minutes, turning over occasionally.

Reserving marinade, remove chops and place on grill 4 to 5 inches from medium-hot coals. Cook 6 to 8 minutes, or until just done, turning chops over and brushing occasionally with reserved marinade. (Or, broil chops 8 to 10 minutes, or until just done, turning over and brushing occasionally with reserved marinade). Makes 4 to 6 servings

Waikiki Ramen Salad

3 packages (3 oz. each) dry ramen noodle soup
3 teaspoons vegetable oil, divided
2 ounces fresh snow peas, trimmed and cut diagonally into 1/2-inch pieces
1 small carrot, peeled and shredded
1/2 medium cucumber, halved, seeded and cut crosswise into thin slices
1/2 small red bell pepper, cut into short, thin strips
1 can (8 oz.) crushed pineapple
1/4 cup Kikkoman Teriyaki Marinade & Sauce
4 teaspoons rice vinegar
1-1/2 teaspoons Oriental sesame oil
3/4 teaspoon garlic powder

Break noodle blocks into quarters; discard soup packets (or save for stock). Cook noodles in 2 quarts boiling water 3 minutes, stirring occasionally; drain. Rinse with cold water; drain thoroughly. Place noodles in large bowl; toss with 1 teaspoon vegetable oil.

Pour 1 cup boiling water over snow peas in bowl; let stand 30 seconds. Drain; cool under cold water and drain thoroughly. Add snow peas, carrot, cucumber and bell pepper to noodles. Cover and refrigerate until chilled.

Meanwhile, drain pineapple, reserving 2 tbsp. juice. Combine reserved juice, teriyaki marinade & sauce, vinegar, sesame oil, garlic powder and remaining 2 teaspoons vegetable oil. Just before serving, pour dressing over noodle mixture; add pineapple and toss together to coat all ingredients well. Makes 6 servings

Tangy Chicken & Rice

1 cup uncooked long white rice
3/4 pound boneless, skinless chicken breast, cut into 1-inch pieces
4 tablespoons olive oil, divided
4 tablespoons Kikkoman Soy Sauce, divided
1 cup frozen cut green beans
3 tablespoons white wine vinegar
1 teaspoon sugar
1 cup diced red bell pepper
1 can (2-1/4 oz.) sliced ripe olives, rinsed and drained
1/3 cup chopped fresh parsley
1/3 cup sliced green onions

Prepare rice according to package directions. Brown chicken in 1 tbsp. hot oil in large skillet over medium-high heat. Stir in 2 tbsp. water, 2 tbsp. soy sauce and green beans. Cover; simmer 5 minutes, stirring twice.

Blend remaining 2 tbsp. soy sauce, oil, vinegar and sugar. Drain chicken mixture; toss together with rice, soy-vinegar mixture and bell pepper, olives, parsley and green onions. Makes 4 servings

Wonton Soup

1/4 pound lean ground pork
2 ounces medium-size raw shrimp, peeled, deveined and minced
2 tablespoons minced green onions and tops
4 teaspoons Kikkoman Soy Sauce, divided
1/2 teaspoon cornstarch
1/4 teaspoon grated fresh ginger root
24 wonton wrappers
4 cups water
3 cans (about 14 oz. each) chicken broth
1/4 cup dry sherry
1/2 pound bok choy cabbage
2 tablespoons chopped green onions and tops
1/2 teaspoon Oriental sesame oil

Combine pork, shrimp, minced green onions, 2 teaspoons soy sauce, cornstarch and ginger in medium bowl; mix well. Arrange several wonton wrappers on clean surface; cover remaining wrappers to prevent drying out.

Place 1 teaspoonful pork mixture in center of each wrapper. Fold wrapper over filling to form a triangle. Gently fold center point down and moisten left corner with water. Twist and overlap opposite corner over moistened corner; press firmly to seal. Repeat with remaining wrappers.

Bring water to boil in large saucepan. Add wontons. Boil gently 3 minutes; remove with slotted spoon. Discard water. Pour broth and sherry into same saucepan. Cut bok choy crosswise into 1/2-inch slices, separating stems from leaves.

Add stems to broth mixture; bring to boil. Add cooked wontons; simmer 1 minute. Add bok choy leaves and chopped green onions; simmer 1 minute longer. Remove from heat; stir in remaining 2 teaspoons soy sauce and sesame oil. Serve immediately. Makes 6 servings

Stir-Fry Empress Lemon Chicken

2 tablespoons cornstarch
4 tablespoons Kikkoman Soy Sauce, divided
1 pound boneless, skinless chicken, cut into 1-inch pieces
1/2 cup sugar
2-1/2 teaspoons cornstarch
3/4 teaspoon grated fresh lemon peel
2 tablespoons lemon juice
2 tablespoons vegetable oil
1 bunch green onions, cut into 1-inch lengths

Combine 2 tbsp. cornstarch and 1 tbsp. soy sauce in small bowl; stir in chicken. Let stand 30 minutes. Meanwhile, combine sugar, 2-1/2 teaspoons cornstarch, lemon peel and juice, remaining 3 tbsp. soy sauce and 1/4 cup water.

Heat oil in hot wok over high heat. Add chicken and green onions; stir-fry 3 minutes. Remove. Reduce heat to medium-high. Pour soy sauce mixture into wok; bring to boil. Cook, stirring constantly, 1 minute. Add chicken and green onions, stirring to coat all pieces well with sauce. Serve immediately. Makes 4 servings

Teriyaki Chicken & Zucchini Kabobs

4 boneless, skinless chicken breast halves
2 large zucchini (about 1 lb.)
1/2 cup Kikkoman Less Sodium Teriyaki Marinade & Sauce
3 tablespoons balsamic vinegar
1 teaspoon vegetable oil
1/4 teaspoon dried oregano leaves, crumbled
8 (12-inch) metal skewers

Remove fillet from bottom of each chicken breast half; cut remaining piece crosswise into 5 equal strips. Cut each zucchini diagonally into 8 slices. Combine less sodium teriyaki sauce, vinegar, oil and oregano; pour over chicken and zucchini in large plastic food storage bag. Press air out of bag; close top securely. Refrigerate 1 hour, turning bag over occasionally.

Thread chicken and zucchini alternately on skewers, leaving space between pieces. Place kabobs on grill 4 to 5 inches from hot coals. Cook 5 minutes on each side, or until chicken is no longer pink in center. (Or, broil kabobs on rack of broiler pan 4 minutes on each side, or until chicken is no longer pink in center.) Makes 4 servings

Tex-Mex Chili

1-1/4 pounds lean ground beef
2 large cloves garlic, minced
1-1/2 tablespoons chili powder
1-3/4 cups prepared fresh hot or mild salsa
3 tablespoons Kikkoman Less Sodium Soy Sauce, divided
1-1/2 cups frozen cut green beans
1 can (15 oz.) black beans, rinsed and drained
Light sour cream
Chopped fresh cilantro

Brown beef with garlic and chili powder in large saucepan over medium heat. Stir in salsa and 1 tbsp. less sodium soy sauce; bring to boil. Reduce heat; cover and simmer 15 minutes. Stir in green beans; simmer, covered, 15 minutes.

Stir in black beans; cover and cook 5 minutes longer. Remove from heat; stir in remaining 2 tbsp. less sodium soy sauce. Spoon into serving bowls; top with sour cream and cilantro. Makes 6 servings

Stir-Fried Beef & Leafy Greens

3/4 pound romaine lettuce, separated, washed and drained
1/2 pound boneless tender beef steak
2 tablespoons vegetable oil, divided
4 tablespoons Kikkoman Stir-Fry Sauce, divided
1 clove garlic, minced
1 medium onion, chunked
1 teaspoon minced fresh ginger root
8 cherry tomatoes, halved or, 1 medium tomato, chunked
2 tablespoons chopped unsalted peanuts

Cut lettuce crosswise into 1-inch strips. Cut beef across grain into thin slices. Combine 1 tbsp. stir-fry sauce and garlic; stir in beef to coat. Heat 1 tbsp. oil in hot wok or large skillet over high heat. Add beef and stir-fry 1 minute; remove.

Heat remaining oil in same pan. Add onion and ginger; stir-fry 2 minutes. Add lettuce; stir-fry 2 minutes longer. Add beef, tomatoes and remaining stir-fry sauce; cook and stir until vegetables are coated with sauce and tomatoes are just heated through. Serve immediately with peanuts. Makes 4 servings

Pork Roast with Orange-Marsala Sauce

3-pound boneless pork top loin roast (double), rolled and tied
2/3 cup Kikkoman Teriyaki Marinade & Sauce, divided
1 tablespoon plus 1/3 cup dry Marsala, divided
3/4 teaspoon finely grated orange peel
2/3 cup orange juice
2 tablespoons cornstarch
4 teaspoons sugar
1/2 cup dried cranberries

Pierce all sides of pork with fork and place in large plastic food storage bag. Combine 1/3 cup teriyaki marinade & sauce and 1 tbsp. Marsala; pour over pork. Press air out of bag; close top securely. Turn bag over several times to coat pork well. Refrigerate 8 hours or overnight, turning bag over several times.

Place pork in shallow roasting pan. Bake at 350º 1 hour and 15 minutes, or until meat thermometer inserted into thickest part registers 155º. Let roast stand 10 minutes before slicing.

Meanwhile, combine remaining 1/3 cup teriyaki marinade & sauce, 1/3 cup Marsala, orange juice, cornstarch, sugar and 1/2 cup water in medium saucepan. Bring to boil and simmer until sauce thickens; stir in cranberries and orange peel. Cut pork into slices and serve with sauce. Makes 8 servings

Hens with Apricot-Rice Stuffing

4 fresh or thawed Rock Cornish hens, each about 1- 1/4 pounds
1/3 cup Kikkoman Soy Sauce
1/3 cup apricot jam
1/2 teaspoon ground nutmeg
Apricot-Rice Stuffing*

Remove and discard giblets and necks from hens. Rinse hens under cold running water; drain well and pat dry.
Combine soy sauce, jam and nutmeg; brush cavities of hens thoroughly with mixture.

Prepare Apricot-Rice Stuffing; stuff hens equally with stuffing. Place hens, breast side up, on rack in shallow foil-lined baking pan; brush skins lightly with sauce.

Bake in 375º oven 45 minutes. Brush hens thoroughly with sauce; cover loosely with foil. Bake 45 minutes longer, or until hens are tender; brush occasionally with remaining sauce.

Apricot-Rice Stuffing: Coat 2 cups cooked rice with 4 teaspoons Kikkoman Soy Sauce. Stir in 1/4 cup diced dried apricots, 1/4 cup toasted pecan pieces and 1/4 cup minced green onions and tops. Makes 4 servings

Hoisin-Sesame Beef Short Ribs

3 to 4 pounds beef short ribs, about 2-1/2 inches long
1/3 cup plus 1 tablespoon Kikkoman Hoisin Sauce, divided
1/3 cup plus 1 tablespoon Kikkoman Teriyaki Marinade & Sauce, divided
1 tablespoon sesame seed, toasted

Score meaty side of ribs, opposite bone, 1/2 inch apart, 1/2 inch deep, lengthwise and crosswise. Place ribs in large plastic food storage bag. Combine 1/3 cup each hoisin sauce and teriyaki sauce with sesame seed; pour over ribs.

Press air out of bag; close top securely. Turn bag over several times to coat all pieces well. Refrigerate overnight, turning bag over occasionally. Remove ribs from marinade and place, bone side down, on rack of broiler pan.

Discard marinade. Combine remaining 1 tbsp. each hoisin sauce and teriyaki sauce. Broil ribs 4 to 5 inches from heat source 20 minutes, or until brown and crispy, turning ribs over occasionally to cook all sides. Brush ribs once with hoisin mixture during last 5 minutes of cooking time. Makes 4 servings

Albondigas Soup

1/2 pound ground beef
2 teaspoons Kikkoman Soy Sauce
1-1/2 teaspoons chili powder, divided
1/2 teaspoon hot pepper sauce
1 cup chopped onion
1 can (14-1/2 oz.) whole tomatoes
1 can (8-3/4 oz.) whole kernel corn
1 can (8-3/4 oz.) red kidney beans
3 tablespoons Kikkoman Soy Sauce
Hot cooked rice
Grated Cheddar cheese

Combine beef, 2 teaspoons soy sauce, 1/2 teaspoon chili powder and pepper sauce; shape into 8 equal-size meatballs. Brown meatballs in medium-size saucepan over medium heat. Reserving pan drippings, remove meatballs. Stir-fry onion in pan drippings 5 minutes, or until translucent.

Stir in tomatoes, corn, kidney beans, 3 tbsp. soy sauce, 1 cup water and remaining 1 teaspoon chili powder, breaking tomatoes in half. Cover and simmer 10 minutes.

Add meatballs; simmer just until heated through, about 3 minutes. To serve, spoon into soup bowls over rice and sprinkle cheese over all. Makes 4 servings

Teriyaki Glazed Chicken with Summer Slaw

2/3 cup Kikkoman Teriyaki Baste & Glaze or Kikkoman Teriyaki
Baste & Glaze with Honey & Pineapple
1 teaspoon grated fresh lemon peel
6 boneless, skinless chicken breast halves
1/3 cup mayonnaise
1 tablespoon sugar
1-1/2 teaspoons Kikkoman Soy Sauce
1 teaspoon lemon juice
6 cups packaged coleslaw mix
1 ripe fresh nectarine or peach, chopped

Combine baste & glaze and lemon peel; brush both sides of chicken with mixture. Blend together mayonnaise, sugar, soy sauce and lemon juice in large bowl. Add coleslaw mix and nectarine; toss together to coat evenly. Cover and refrigerate.

Grill or broil chicken 4 to 5 inches from heat source 12 to 14 minutes, or until chicken is no longer pink in center, turning and brushing occasionally with remaining baste & glaze mixture. Serve chicken with coleslaw. Makes 6 servings

Red Roast Pork

2-pound boneless pork loin roast, (boned, rolled and tied)
1/3 cup Kikkoman Soy Sauce
1/3 cup honey
1/3 cup plum jam
1 teaspoon minced fresh ginger root
1 clove garlic, minced

Untie and unroll pork roast. Pierce both sides of roast with fork; place in large plastic food storage bag. Thoroughly combine soy sauce, honey, plum jam, ginger and garlic; pour over roast. Press air out of bag; close top securely.

Turn over several times to thoroughly coat meat. Refrigerate 8 hours or overnight, turning bag over occasionally. Remove pork from marinade; reserve marinade. Reroll and retie roast. Place on rack placed in pan of water.

Brush thoroughly with reserved marinade. Roast in 325º oven 1 hour and 30 minutes, or until meat thermometer inserted into thickest part registers 150º, brushing several times with marinade. (Cover lightly with aluminum foil during last half hour of cooking time if roast browns too quickly.) Let stand 15 minutes before slicing. Meanwhile, combine 1/2 cup remaining marinade and 1/2 cup water in small saucepan. Bring to boil and simmer 1 minute; spoon over roast. Makes 6 servings

Teriyaki Skillet Steaks

1-1/2 pounds boneless, tender beef steak
(sirloin, rib eye or top sirloin)
1/2 cup Kikkoman Less Sodium Teriyaki Marinade & Sauce
2 teaspoons vegetable oil
1 small clove garlic, minced
2 green onions and tops, chopped
1/2 teaspoon Oriental sesame oil

Slice beef into 4-inch squares 1/4 inch thick. Combine less sodium teriyaki sauce, oil and garlic in medium bowl; stir in beef. Let stand 20 minutes.

Reserving marinade, remove beef and cook in non-stick skillet over high heat 1 minute on each side for medium-rare, or to desired doneness. Remove beef and keep warm. Add reserved marinade and green onions to same pan; bring to boil and simmer 1 minute. Remove from heat; stir in sesame oil. Return beef to pan and coat well with sauce. Makes 4 servings

Sweet Baby Back Ribs

3 pounds pork loin back ribs, cut into 2-rib pieces
2 tablespoons Kikkoman Soy Sauce
1 tablespoon plus 1/3 cup Kikkoman Plum Sauce, divided

Place ribs, meaty side down, in large, shallow foil-lined baking pan. Combine soy sauce and 1tbsp. plum sauce; brush both sides of ribs with mixture Cover pan tightly with foil. Bake in 350° oven 50 minutes.

Discard foil; turn ribs over, meaty side up. Brush ribs with half of remaining 1/3 cup plum sauce. Increase oven temperature to 400° and bake ribs 10 minutes. Brush ribs with remaining plum sauce and bake 10 minutes longer. Makes 3 to 4 servings

Spring Pork Stir-Fry

1/2 pound boneless lean pork
1 tablespoon plus 1/4 cup Kikkoman Stir-Fry Sauce
2 tablespoons orange juice
2 teaspoons honey
2 tablespoons vegetable oil, divided
2 medium carrots, diagonally thinly sliced
1 clove garlic, minced
1/2 small jicama, peeled and cut into 1/4-inch thick strips
1/4 pound fresh snow peas, trimmed and cut crosswise in half
4 green onions and tops, cut into 1-inch lengths, separating whites from tops

Cut pork across grain into 1/2-inch wide strips; coat with 1 tbsp. stir-fry sauce. Let stand 15 minutes. Meanwhile, mix remaining 1/4 cup stir-fry sauce, orange juice and honey. Heat 1 tbsp. oil in hot wok or large skillet over high heat. Add pork and stir-fry 1 minute; remove.

Heat remaining 1 tbsp. oil in same pan. Add carrots, garlic, jicama, snow peas and whites of green onions; stir-fry 2 minutes. Stir in pork, green onion tops and stir-fry sauce mixture. Cook, stirring, until pork and vegetables are coated with sauce. Makes 4 servings

Savory Steak & Spinach Salad

3 tablespoons Kikkoman Less Sodium Soy Sauce, divided
3 tablespoons red wine vinegar, divided
1 clove garlic, pressed
1/4 teaspoon black pepper
3/4 pound boneless tender beef steak, about 3/4 inch thick
1/4 cup vegetable oil
1/4 teaspoon dried oregano leaves, crumbled
1 pound fresh spinach, washed, stems removed and leaves torn into bite-size pieces
6 ounces fresh mushrooms, sliced
3 oranges, peeled and cut into sections

Blend 2 tbsp. less sodium soy sauce, 1 tbsp. vinegar, garlic and pepper; pour over steak in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat both sides. Marinate 30 minutes; turn bag over occasionally.

Meanwhile, combine remaining 1 tbsp. less sodium soy sauce, 2 tbsp. vinegar, oil and oregano. Broil steak 5 minutes on each side (for medium-rare), or to desired degree of doneness.

Cut steak across grain into thin slices; combine with spinach, mushrooms and oranges in large bowl. Blend soy sauce mixture; pour over spinach mixture and toss to combine. Makes 4 servings

Quick Chinese Chicken Salad

1/4 cup rice vinegar
1 tablespoon sugar
3 tablespoons Kikkoman Soy Sauce
2 tablespoons vegetable oil
1 teaspoon Oriental sesame oil
1 package (14 to 16 oz.) mixed salad greens, washed and drained
1/4 cup chopped fresh cilantro or parsley
2 medium-size cooked chicken breast halves, skinned, boned and shredded

Combine vinegar, sugar, soy sauce, vegetable and sesame oils in large bowl, stirring until sugar dissolves. Add salad mixture and cilantro, tossing to coat all pieces. Add chicken; toss to combine. Serve immediately. Makes 4 servings

Shrimp-Pineapple Stir-Fry

2 tablespoons cornstarch, divided
4 tablespoons Kikkoman Teriyaki Marinade & Sauce, divided
1/2 pound medium-size shrimp, shelled and deveined
3/4 cup regular-strength chicken broth
2 tablespoons vegetable oil, divided
2 stalks celery, cut diagonally into 1/4-inch slices
1 green pepper, chunked
1 onion, chunked
1 tablespoon slivered fresh ginger root
1 can (8 oz.) pineapple chunks, drained

Combine 1 tbsp. each cornstarch and teriyaki sauce; stir in shrimp. Blend remaining cornstarch, teriyaki sauce and broth. Heat 1 tbsp. oil in wok or large skillet over high heat. Add shrimp and stir-fry 1 minute; remove.

Heat remaining oil in same wok. Add celery, green pepper, onion and ginger; stir-fry 4 minutes. Stir in shrimp, pineapple and soy sauce mixture. Cook and stir until mixture boils and thickens. Serve immediately. Makes 4 servings

Roasted Garlic Teriyaki Ribs

3 pounds pork spareribs, cut into 1-rib pieces
1/2 cup Kikkoman Roasted Garlic Teriyaki Marinade & Sauce

Place ribs in large bowl; pour in roasted garlic teriyaki sauce and toss to thoroughly coat all pieces. Reserving sauce, remove ribs and arrange, meaty side down, in large, shallow baking pan.

Cover pan and bake at 325° 45 minutes. Uncover; turn ribs over and brush with half of reserved sauce. Bake 15 minutes. Brush with remaining sauce; bake 15 minutes longer, or until ribs are tender. Makes 6 servings

Portabella & Penne Casserole

1/2 pound uncooked penne pasta
1/2 pound portabella mushrooms, thinly sliced
2 tablespoons vegetable oil
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 large clove garlic, minced
1/2 teaspoon dried basil leaves, crumbled
2 cups milk
2 cups shredded Jack or mozzarella cheese, divided
1/4 cup Kikkoman Soy Sauce
1 package (10 oz.) frozen cut leaf spinach, thawed and coarsely chopped

Cook penne according to package directions, omitting salt; drain. Sauté mushrooms in hot oil over medium heat in Dutch oven or large saucepan 1 minute; remove. Melt butter in same pan. Add flour, garlic and basil; cook, stirring, until smooth.

Gradually stir in milk and cook until thickened and bubbly. Cook, stirring, 1 minute longer. Stir in 1 cup cheese until melted. Remove from heat and stir in soy sauce.

Add mushrooms, spinach and penne, stirring until all ingredients are evenly coated with sauce. Turn out mixture into greased 9x13-inch baking pan; sprinkle evenly with remaining 1 cup cheese. Bake in 350º oven 20 minutes, or until heated through. Makes 4 to 6 servings

Pork Tenderloin with Hoisin BBQ Sauce

1/2 cup Kikkoman Hoisin Sauce
1 tablespoon tomato ketchup
2 teaspoons Kikkoman Soy Sauce
2 teaspoons rice vinegar
2 pork tenderloins, each about 3/4 pound

Combine hoisin sauce, ketchup, soy sauce, vinegar and 1-1/2 tbsp. water. Remove 1/2 cup mixture; pour into small saucepan. Bring mixture just to boil, stirring constantly. Remove from heat and cool to room temperature.

Meanwhile, place pork on rack of broiler pan; brush with half of remaining sauce mixture. Bake pork in 400º oven 25 to 30 minutes, or until meat thermometer registers 155º, brushing with remaining sauce mixture after 15 minutes.

Let pork stand 10 minutes. Pour cooled sauce into small serving bowl for dipping. Cut pork across grain into thin slices and serve with dipping sauce. Makes 4 servings