Kikkoman Recipes

Teriyaki Lamb Chops with White Beans

1/2 cup Kikkoman Less Sodium Teriyaki Marinade & Sauce, divided
1 clove garlic, pressed
4 lamb rib chops, each about 3/4 inch thick
1/2 cup chopped onion
1 tablespoon vegetable oil
1 tablespoon brown sugar, packed
1 can (15 oz.) white kidney beans, rinsed and drained
2 tablespoons minced fresh parsley

Combine 1/4 cup less sodium teriyaki sauce and garlic; pour over lamb chops in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat chops; marinate 30 minutes.

Meanwhile, sauté onion in hot oil in large skillet over medium heat about 5 minutes, or until translucent. Add remaining 1/4 cup less sodium teriyaki sauce, brown sugar, beans and 1/4 cup water; stir to combine. Reduce heat and simmer 2 minutes; stir in parsley. Remove from heat; keep warm.

Reserving marinade, remove chops and place on rack of broiler pan. Broil 8 minutes (for medium-rare), or to desired doneness, turning over and brushing with reserved marinade once. Serve beans with chops. Makes 3 to 4 servings

Stir-Fried Sea Bass of Abundance

1 head butter lettuce
1 pound sea bass fillets
2 teaspoons cornstarch
Dash of white pepper
2 tablespoons vegetable oil
1 teaspoon finely chopped fresh ginger root
3 green onion with tops, cut diagonally into 1-inch pieces
1/3 cup Kikkoman Stir-Fry Sauce
2 teaspoons Oriental sesame oil

Clean, dry and shred lettuce leaves; set aside. Pat fish dry with paper towels. Cut fish into 2-inch pieces, about 1/2-inch thick. Toss fish, cornstarch and white pepper in medium bowl.

Heat wok until very hot. Add vegetable oil; tilt wok to coat sides. Add fish and ginger; stir-fry gently 2 minutes, or until fish turns white.

Add green onions, stir-fry sauce and sesame oil and stir-fry until all pieces are evenly coated with sauce.
Place lettuce on platter and spoon fish on top. Serve immediately. Makes 4 servings

Cordon Bleu Soup

1 pound ham sliced 1/2" thick, cubed
1 pound chicken thighs, boneless/skinless
2 tablesponns vegetable oil
1-1/2 cup frozen O'Briend Potatoes
2 cans cream of potato soup
2 cups Kikkoman Pearl Organic Unsweetened Soymilk
8 ounces shredded Swiss cheese
2 tablespoons dijon mustard

Cut chicken into cubes. Heat oil in dutch oven, adding chicken and ham. Saute meats, stirring to keep from sticking, for about 5 minutes. Add frozen potatoes, soup and soymilk.

Cook over low heat for 8 minutes, until potatoes are soft. Add swiss cheese and mustard, stirring gently to combine all ingredients. Heat until cheese is melted; stir to blend well. Serve immediately. Makes 8 servings

Tuscan Chicken & White Bean Soup

6 chicken thighs (about 2 lbs.), boned
1 bunch Italian parsley, divided
3 tablespoons Kikkoman Soy Sauce
1 cup chopped onion
1/2 cup diced celery
1/2 cup diced carrot
1/2 teaspoon dried marjoram leaves, crumbled
1 can (15 oz.) cannelli, navy or great Northern beans
1 tablespoon vinegar

Place chicken and 1/2 parsley bunch in Dutch oven or large saucepan; pour in 3 cups water and soy sauce. Cover and bring to boil. Reduce heat; simmer 10 minutes. Remove chicken and discard parsley. Stir in onion, celery, carrot and marjoram. Simmer, covered, 15 minutes.

Meanwhile, discard skin from chicken. Cut chicken into 1-inch pieces and chop remaining parsley leaves. Stir beans and vinegar into pan; bring to boil. Add chicken pieces; simmer 2 minutes, or until heated through. To serve, sprinkle chopped parsley over each serving. Makes 4 servings

Steamed Sole & Vegetables

4 tablespoons Kikkoman Soy Sauce, divided
3 tablespoons dry white wine
1 teaspoon onion powder
1/2 teaspoon sugar
1-1/2 teaspoons minced fresh ginger root
4 fresh sole fillets, each about 4 ounces
1 large carrot, julienned
1 medium zucchini, julienned
3 tablespoons minced green onions and tops, divided

Blend 3 tbsp. soy sauce, wine, onion powder, sugar and ginger in shallow pan; add fillets, turning to coat both sides well. Let stand 10 minutes; turn over once. Meanwhile, toss carrot and zucchini with remaining soy sauce; pour off excess sauce.

Turn vegetables out onto 8-inch round heatproof plate. Remove fillets from marinade; spread out flat and sprinkle with 2 tbsp. green onions. Starting at thinner end, roll up fillet, jellyroll fashion; arrange, seam side down, on vegetables.

Place plate on large steamer rack set in large pot or wok of boiling water. (Do not allow water level to reach plate.) Steam, covered, 12 minutes, or until fish flakes easily with fork. Sprinkle remaining 1 tbsp. green onions evenly over fish. Makes 4 servings

Shrimp Egg Foo Young

6 eggs
2 teaspoons Kikkoman Soy Sauce, divided
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon white pepper
5-1/2 teaspoons cornstarch, divided
4 tablespoons water, divided
6 ounces fresh bean sprouts, blanched
1/3 cup chopped green onions and tops
2 ounces cooked bay shrimp, rinsed and drained
3 tablespoons vegetable oil, divided
1/3 cup chicken broth
1 teaspoon dry sherry

Beat eggs together in medium bowl with 1 teaspoon soy sauce, sugar, salt and pepper until sugar dissolves. Blend 4 teaspoons cornstarch and 1 tbsp. water in small bowl; beat into egg mixture. Stir in bean sprouts, green onions and shrimp.

Heat 1 tbsp. oil in large nonstick skillet over medium-high heat. Add two 1/2 cupfuls egg mixture. As egg spreads, fold it over bean sprouts to form a mound. Cook about 2 minutes, or until egg is set. Turn mounds over and cook 2 minutes longer. Remove from skillet; keep warm.

Repeat procedure by heating 1 tbsp. oil in same skillet for each batch, adjusting heat when pan becomes too hot. Combine chicken broth, 2 tbsp. water, remaining 1 teaspoon soy sauce and sherry in small saucepan; bring to boil.

Blend remaining 1-1/2 teaspoons cornstarch and 1 tbsp. water in small bowl; stir into broth mixture. Cook and stir until mixture boils and thickens. Serve sauce over foo young patties. Makes 3 to 4 servings

Shanghai Sweet & Sour Fish

4 white fish steaks (halibut, sea bass or swordfish), about 3/4 inch thick
8 tablespoons Kikkoman Sweet & Sour Sauce, divided
1 tablespoon brown sugar, packed
1/8 teaspoon ground ginger
1 tablespoon minced fresh parsley

Place fish steaks on rack of broiler pan; brush with about 2 tbsp. sweet & sour sauce. Broil 4 to 5 inches from heat 4 minutes. Turn fish over; brush with 2 tbsp. sweet & sour sauce. Broil 4 minutes longer, or until fish flakes easily with fork.

Meanwhile, combine remaining 4 tbsp. sweet & sour sauce, brown sugar, ginger and 3 tbsp. water in small saucepan; bring to boil. Remove from heat and stir in parsley. Spoon sauce over cooked fish; serve immediately. Makes 4 servings

Shrimp Teriyaki Rice Bowl

1/2 cup Kikkoman Teriyaki Marinade & Sauce
2 tablespoons sugar
1 pound medium-size shrimp, peeled and deveined
2 teaspoons cornstarch
2 tablespoons vegetable oil
Hot cooked rice
Steamed vegetables

Combine teriyaki sauce and sugar in measuring cup, stirring until sugar dissolves. Remove 3 tbsp. of mixture and pour over shrimp in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat pieces well. Marinate 15 minutes.

Meanwhile, add enough water to remaining teriyaki sauce mixture to measure 2/3 cup; blend in cornstarch. Heat oil in large skillet over medium-high heat; add shrimp and sauté 2 minutes. Add teriyaki sauce mixture; cook, stirring, about 1 minute, or until sauce boils and thickens slightly.

Spoon shrimp and sauce over rice in large individual serving bowls. Serve vegetables on top of rice or on the side, if desired. Makes 4 to 6 servings

Sirloin Steak with Colorful Vegetables

1/4 cup Kikkoman Soy Sauce
2 tablespoons dry white wine
1 tablespoon minced fresh cilantro or parsley
1 teaspoon onion powder
1/2 teaspoon black pepper
1 medium pattypan squash
1 medium yellow crookneck squash, cut in half lengthwise
1 large zucchini, cut in half lengthwise
1 medium-size red or green bell pepper
6 medium-size fresh mushrooms
6 (8-inch) metal or bamboo skewers
1-1/2-pound boneless beef sirloin steak, about 1-1/4 inches thick

Combine soy sauce, wine, cilantro, onion powder and black pepper. Cut squash and bell pepper into 1-inch pieces. Bring about 1 quart water to boil in large saucepan; add squash. Remove pan from heat; cover and let stand 5 minutes.

Drain squash; rinse immediately with cold water until completely cool. Drain thoroughly. Thread squash alternately with pepper on skewers, ending with mushroom.

Place steak and vegetable kabobs in large shallow pan; pour marinade over all. Brush steak and kabobs thoroughly with marinade. Marinate about 30 minutes, turning steak and kabobs over occasionally.

Place steak and kabobs on grill over medium coals. Grill 16 to 20 minutes to desired doneness, turning over occasionally. Soak bamboo skewers in water 30 minutes to prevent burning. Makes 6 servings

Sizzling Teriyaki Burgers

4 to 6 frozen ground beef patties
1 cup Kikkoman Teriyaki Marinade & Sauce
Hamburger buns, toasted
Mayonnaise
Lettuce leaves
Tomato slices

Place patties in large plastic food storage bag. Pour in teriyaki sauce. Press air out of bag; close top securely. Carefully turn bag over several times to coat patties well. Marinate 20 minutes, turning bag over once.

Grill or broil patties 3 to 4 minutes on each side, or until thoroughly cooked. Immediately brush hot burgers with additional fresh marinade. Spread both halves of buns with mayonnaise. Place lettuce, tomato and burgers on bottom halves; cover with top halves. Makes 4 to 6 servings

South American Stew

1-1/2 pounds beef for stew
2 tablespoons vegetable oil
1 can (16 oz.) cling peach slices
1/3 cup Kikkoman Teriyaki Marinade & Sauce
1/8 teaspoon ground red pepper (cayenne)
1 bay leaf
1 large onion, chunked
1/4 teaspoon ground cinnamon
1/8 teaspoon garlic powder
2 tablespoons all-purpose flour
2 ripe bananas

Cut beef into 1-1/2-inch chunks; brown on all sides in hot oil in Dutch oven or large pan. Drain peaches; reserve syrup. Add enough water to peach syrup to measure 1 cup; stir into pan with teriyaki sauce, red pepper and bay leaf. Cover pan; bring to boil. Reduce heat and simmer 1-1/2 hours.

Stir in onion, cinnamon and garlic powder; simmer, covered, 20 minutes longer. Meanwhile, combine flour and 1/4 cup water; stir into beef mixture and cook until slightly thickened. Cut bananas into 1-inch chunks. Stir into beef mixture with peach slices; heat through. Serve immediately. Makes 6 servings

Sizzling Tex-Mex Steak

1/2 cup Kikkoman Teriyaki Marinade & Sauce
1 large clove garlic, pressed
1 serrano chile, seeded and minced
1/2 teaspoon grated fresh lime peel
2 teaspoons fresh lime juice
1 teaspoon Oriental sesame oil
1-1/2 pounds boneless beef sirloin steak, 3/4 inch thick

Combine teriyaki marinade & sauce, garlic, chile, lime peel and juice and sesame oil; pour over steak in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat steak well.

Refrigerate 45 minutes, turning bag over occasionally. Grill or broil steak 4 to 5 inches from heat source 5 minutes on each side (for medium-rare), or to desired doneness. Makes 6 servings

Spiced Pork Chops and Peaches

1 can (15-1/4 oz.) sliced cling peaches in syrup
1/3 cup Kikkoman Teriyaki Baste & Glaze with Honey & Pineapple
1 tablespoon distilled white vinegar
1/8 teaspoon ground nutmeg
1 pound pork tenderloin
Ground black pepper
1 tablespoon vegetable oil

Reserving 2 tbsp. syrup, drain peaches. Blend syrup, baste & glaze, vinegar and nutmeg. Cut pork crosswise into 3/4-inch thick slices; flatten slightly and season lightly with pepper. Heat oil in large skillet over medium-high heat; add pork and brown about 1 minute on each side.

Reduce heat to low; pour baste & glaze mixture over pork, turning over to coat both sides. Cover and simmer 2 minutes; turn pork over. Stir in peaches; cover and cook 2 minutes, or until pork is done. Remove pork to serving platter; keep warm. Cook peaches 1 minute longer. To serve, pour sauce and peaches over pork. Makes 4 servings

Spicy Beef & Biscuits

1 pound lean ground beef
1 small onion, chopped
4 teaspoons all-purpose flour
1 can (14-1/2 oz.) stewed tomatoes
1/3 cup Kikkoman Stir-Fry Sauce
2 tablespoons diced canned jalapeño peppers, rinsed and drained
1-1/2 cups buttermilk baking mix
1/2 cup milk

Cook beef with onion in large skillet over medium heat until onion is translucent. Sprinkle flour evenly over mixture; stir in to blend. Add tomatoes, stir-fry sauce, jalapeño peppers and 1/4 cup water. Cook and stir until mixture boils and thickens slightly and tomatoes are heated through. Remove from heat and cover to keep mixture hot.

Combine baking mix and milk to form a soft dough; beat 30 seconds. Pour hot beef mixture into 2-quart baking dish; top with rounded teaspoonfuls of biscuit mixture. Bake in 425º oven 20 to 25 minutes, or until biscuits are golden brown. Makes 4 servings

Polynesian Fruit Platter

3 tablespoons honey
3 tablespoons lime juice
2 tablespoons Kikkoman Soy Sauce
1 tablespoon sesame seed, toasted
1 tablespoon freeze dried chopped chives
1/4 teaspoon ground ginger
3/4 cup vegetable oil
Crisp salad greens
1 large avocado
2 bananas
1 can (20 oz.) pineapple chunks, drained
1 can (11 oz.) Mandarin orange segments, drained

Combine honey, lime juice, soy sauce, sesame seed, chives and ginger. Add oil and stir well to blend. Arrange greens on large salad platter. Peel and slice avocado and bananas; arrange with pineapple and Mandarin oranges on greens. Spoon dressing over all to serve. Makes 4 servings

Spicy Beef with Green Beans

1 pound lean ground beef
1 cup chopped onion
1/2 pound fresh green beans, trimmed and cut into 2-inch lengths
1/2 teaspoon salt
1-1/2 teaspoons cornstarch
1/3 cup Kikkoman Black Bean Sauce with Garlic
1 teaspoon hot chili oil
Hot cooked rice

Brown beef and onion in large skillet over medium-high heat; remove. Add 3/4 cup water to same pan; bring to boil. Add green beans and salt. Cover and simmer 5 to 7 minutes, or until beans are tender, stirring occasionally. Meanwhile, blend cornstarch with 2 tbsp. water.

Return beef mixture to skillet. Stir in black bean sauce, chili oil and cornstarch mixture. Bring to boil; cook and stir until sauce thickens. Serve over rice. Makes 4 servings

Spicy Cashew Stir-Fry

3 boneless, skinless chicken breast halves, cut into thin slices
2 tablespooons vegetable oil
2 teaspoons minced fresh ginger root
6 to 8 whole red chili peppers
1 small onion, thinly sliced
1 small zucchini, thinly sliced
2 tablespoons chicken broth or water
1 tablespoon dry sherry
3 tablespoons Kikkoman Stir-Fry Sauce
1/2 cup unsalted roasted cashews

Cut chicken into thin slices. Place wok or large skillet over high heat until hot. Add oil, swirling to coat sides of pan. Add ginger and chili peppers, cook and stir until fragrant.

Add chicken and stir-fry 3 minutes. Add onion, zucchini, broth, sherry and stir-fry sauce; cover and cook 1 minute, or until vegetables are tender-crisp. Stir in cashews; serve immediately. Makes 4 servings

Spicy Shrimp with Hot Chili Peppers

1-1/2 pounds fresh or thawed medium-size shrimp (26 to 30 count), peeled and deveined

Marinade:
3 tablespoons cornstarch
2 tablespoons dry sherry or rice wine
1 tablespoon Kikkoman Soy Sauce
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 teaspoon Oriental sesame oil

Sauce:
3/4 cup 1/3 less sodium chicken broth
3 tablespoons sugar
1-1/2 tablespoons cornstarch
1/4 cup Kikkoman Soy Sauce
3 tablespoons dry sherry or rice wine
1 tablespoon balsamic or Chinese black vinegar

Stir-Fry
6 small dried red chili peppers or 1 teaspoon crushed red pepper
4 tablespoons vegetable oil, divided
1 tablespoon minced garlic
1 bunch green onions and tops, cut into 1-inch lengths
1 red bell pepper, cut into 1/2-inch squares
1-1/2 teaspoons Oriental sesame oil

Combine shrimp with marinade until evenly coated; let stand 30 minutes. Meanwhile, combine sauce ingredients. Cut chili peppers in half lengthwise. Using tip of knife, scrape out seeds. Discard seeds; cut chili peppers into 1/4-inch pieces.

Heat 1 tbsp. oil in hot wok or large skillet over high heat. Add half of shrimp and stir-fry about 2 minutes, or until shrimp turns pink; remove. Cook remaining shrimp in 1 tbsp. oil as directed; remove.

Heat remaining 2 tbsp. oil in same pan. Add chili peppers and garlic; stir-fry 10 seconds. Add green onions and bell pepper; stir-fry 1 minute. Add sauce mixture; cook, stirring, until sauce boils and thickens. Stir in shrimp and sesame oil. Makes 6 servings

Roasted Herb Chicken & Potatoes

1-1/2 pounds baking potatoes
1 large onion, thinly sliced
1/3 cup Kikkoman Soy Sauce
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 cloves garlic, pressed
1 teaspoon dried oregano leaves, crumbled
1 teaspoon dried rosemary, crushed
3/4 teaspoon pepper
3-1/2 to 4-pound whole roasting chicken

Cut potatoes in half lengthwise; cut each piece crosswise into 1/2-inch thick slices. Place with onion in large, shallow foil-lined baking pan. Combine next 7 ingredients; drizzle 1 tbsp. mixture over potato mixture and toss until evenly coated.

Discard giblets and neck from chicken. Rinse chicken under cold running water; drain and pat dry. Place chicken, breast side up, in center of pan, moving potatoes aside. Brush chicken, including cavity, thoroughly with soy sauce mixture.

Roast in 375º oven about 1 hour and 15 minutes, or until meat thermometer inserted into thickest part not touching bone registers 180º, brushing chicken with soy sauce mixture every 30 minutes and stirring vegetables. Remove from oven; let chicken stand 10 minutes before carving. Serve with potatoes. Makes 6 servings

Quick & Easy Pork Tenderloin

1 pork tenderloin, about 1 pound
1/3 cup Kikkoman Roasted Garlic & Herbs, Toasted Sesame,
Honey & Mustard or Gourmet Teriyaki Quick & Easy Marinade

Butterfly pork lengthwise, being careful not to cut all the way through; press open to flatten. Place pork in large plastic food storage bag; pour in Quick & Easy Marinade. Press air out of bag; close top securely. Turn bag over serveral times to coat pork well. Marinate 20 minutes, turning over once.

Grill or broil 4 to 5 inches away from heat source 8 minutes. Turn pork over; brush with fresh marinade. Cook 7 to 8 minutes longer, or until just done. (Do not overcook.) Makes 3 to 4 servings

Prime Time Steaks

2 (10 oz. each) boneless New York strip steaks or tender beef steaks, about 3/4-inch thick
1/2 cup plus 2 tablespoons Kikkoman Teriyaki Takumi
Collection, Original or Spicy Miso Sauce, divided

Marinate steaks in 1/2 cup sauce in large plastic food storage bag 30 minutes in refrigerator, turning bag over once. Grill or broil steaks 4 minutes on each side for medium-rare, or to desired doneness; brush immediately with remaining 2 tbsp. sauce. Makes 4 servings

Pork Medallions of Prosperity

3/4 pound pork tenderloin
1/4 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons cornstarch
1 tablespoon vegetable oil
1/2 cup Kikkoman Sweet & Sour Sauce
2 teaspoons Asian chili sauce
Cilantro leaves

Cut the pork tenderloin crosswise into 1/2-inch slices. Sprinkle with salt and white pepper. Flatten pork by pressing down with your knife or hand and dust with cornstarch. Heat a nonstick skillet over medium-high heat and add the vegetable oil. Panfry both sides of the pork until brown, about 2 minutes on each side.

Meanwhile, mix the sweet & sour sauce and chili sauce together in a small bowl. Add the sauce to the skillet and cook about 1 minute. Arrange the pork in 2 rows on a platter, overlapping each piece slightly. To serve, place enough cilantro leaves between the rows to eat with pork. Makes 4 servings

Pork in Madeira Sauce

1/3 cup Kikkoman Teriyaki Baste & Glaze
2 tablespoons Madeira wine
1 tablespoon honey
1/2 teaspoon ground nutmeg
1-1/2-pound boneless pork loin roast
1/2 teaspoon black pepper
2 teaspoons vegetable oil
1/4 cup chopped pecans, toasted

Combine teriyaki baste & glaze, wine, honey, nutmeg and 1 tbsp. water. Cut pork roast crosswise into 1-inch thick slices; sprinkle with pepper. Brown pork in hot oil in large skillet over medium-high heat 2 minutes on each side. Remove from skillet; drain off pan drippings.

Add teriyaki glaze mixture to pan; bring to boil. Arrange pork in single layer in sauce. Reduce heat; cover and simmer 3 minutes on each side, or until just done. Stir in pecans. Makes 6 servings

Pork and Peanut Stir-Fry

1/2 pound boneless lean pork
4 teaspoons cornstarch, divided
3 tablespoons Kikkoman Less Sodium Soy Sauce, divided
1 teaspoon minced fresh ginger root
2 teaspoons distilled white vinegar
1/4 teaspoon garlic powder
2 tablespoons vegetable oil, divided
1 medium onion, sliced
1 medium carrot, cut diagonally into 1/8-inch thick slices
2 medium zucchini, cut diagonally into 1/8-inch thick slices
1/3 cup unsalted roasted peanuts

Slice pork into thin, narrow strips. Combine 2 teaspoons each cornstarch and soy sauce with ginger; stir in pork. Let stand 15 minutes. Meanwhile, combine remaining cornstarch and soy sauce with vinegar, garlic powder and 1/2 cup water. Heat 1 tbsp. oil in wok or large skillet. Add pork and stir-fry 1 minute, or until browned; remove.

Heat remaining oil in same wok. Add onion and carrot. Stir-fry 2 minutes. Add zucchini; stir- fry 2 minutes. Stir in pork and soy sauce mixture. Cook and stir until mixture boils and thickens. Stir in peanuts; serve immediately. Makes 3 to 4 servings

Polynesian Teriyaki Chicken

8 chicken thighs (about 1-3/4 lbs.)
1/2 cup Kikkoman Teriyaki Marinade & Sauce
1 tablespoon onion powder
1 tablespoon honey
1 teaspoon grated fresh orange peel

Remove bone from each thigh, being careful to keep skin attached to meat. Cut each thigh lengthwise in half; place halves in large plastic bag. Combine teriyaki sauce, onion powder, honey and orange peel; pour into bag over chicken. Press air out of bag; close top securely. Refrigerate 8 hours or overnight, turning bag over occasionally.

Thread 4 halves on each of 4 wooden or metal skewers. Place skewers on grill 4 to 5 inches from hot coals. Cook about 8 to 10 minutes, or until chicken is no longer pink in in center; turn over occasionally. (Or, place skewers on rack of broiler pan. Broil 5 to 6 inches from heat source 8 minutes on each side, or until chicken is no longer pink in center.) Makes 4 servings