Kikkoman Recipes

Quick Vegetarian Curry

1/4 cup Kikkoman Soy Sauce
4 teaspoons cornstarch
2 tablespoons vegetable oil
1 cup chopped onion
1 teaspoon minced fresh ginger root
1 large clove garlic, minced
1 tablespoon curry powder
1 bag (16 oz.) frozen vegetable mixture of choice
1 can (15 oz.) garbanzo beans, rinsed and drained
Hot cooked rice
Condiments: Raisins, toasted coconut and toasted sliced almonds

Combine soy sauce, cornstarch and 1 cup water. Heat oil in hot wok or large skillet over medium-high heat. Add onion, ginger and garlic, then sprinkle with curry powder; stir-fry 1 minute. Add frozen vegetables; stir-fry 4 minutes.

Stir in garbanzo beans and soy sauce mixture; bring to boil. Cook, stirring, until mixture thickens and beans are heated through, about 1 minute. Serve over rice and top with condiments. Makes 4 servings

Plum-Ginger Chicken

1 pound boneless, skinless chicken breast halves, cut into 1-inch squares
1 tablespoon Kikkoman Soy Sauce
1 teaspoon plus 1 tablespoon minced fresh ginger root, divided
1/2 cup Kikkoman Plum Sauce
2 tablespoons dry sherry
3 tablespoons cornstarch
3 tablespoons vegetable oil
1 large carrot, cut diagonally into thin slices
4 green onions, cut diagonally into 1/2-inch lengths
Hot cooked rice

Combine chicken, soy sauce and 1 teaspoon ginger; let stand 15 minutes. Meanwhile, mix together plum sauce, sherry, remaining 1 tbsp. ginger and 3 tbsp. water. Coat chicken with cornstarch. Heat oil in large, non-stick skillet over medium-high heat.

Add chicken in single layer. Cook, stirring occasionally, 3 to 4 minutes until golden brown; remove chicken with slotted spoon. Add carrot to same pan; stir-fry 2 minutes. Reduce heat to medium. Add chicken, green onions and plum sauce mixture; cook, stirring, just until all pieces are evenly coated with sauce. Serve with rice. Makes 4 servings

Southeast Asian-Style Salad

1/2 pound angel hair pasta, broken in half
6 cups shredded green or red leaf lettuce
1 large cucumber, peeled, seeded and sliced
1 large carrot, shredded
Spicy Garlic Vinaigrette
3 tablespoons Kikkoman Less Sodium Teriyaki Marinade & Sauce
1/2 teaspoon cornstarch
1 tablespoon vegetable oil
1 whole boneless, skinless chicken breast, cut into thin strips
1 large clove garlic, minced
1/2 cup chopped fresh mint leaves

Cook pasta according to package directions, omitting salt. Rinse with cold water and drain well. Layer lettuce, then pasta in 4 individual salad bowls; top with cucumber and carrot. Prepare Spicy Garlic Vinaigrette. Combine less sodium teriyaki sauce and cornstarch.

Heat oil in hot skillet over medium-high heat. Add chicken and garlic; stir-fry 2 minutes. Pour in lite teriyaki sauce mixture; cook, stirring, 1 minute, or until chicken is no longer pink in center. Spoon chicken evenly on top of each salad; sprinkle with mint and serve with dressing. Makes 4 servings

Spicy Garlic Vinaigrette: Whisk together 1/2 cup rice vinegar, 1/4 cup Kikkoman Less Sodium Teriyaki Marinade & Sauce, 3 tbsp. vegetable oil, 1 large clove garlic, pressed and 1/2 teaspoon each sugar and crushed red pepper.

Super Easy Turkey Cutlets

2/3 cup Kikkoman Gourmet Teriyaki Quick & Easy Marinade
1 pound turkey breast slices

Pour quick & easy marinade over turkey in large plastic food storage bag; marinate 20 minutes, turning over once. Broil turkey 2 minutes. Turn over; brush with additional quick & easy marinade. Cook 2 minutes longer, or until done. Makes 4 servings

Super Joe's

1-1/2 pounds lean ground beef
1 onion, diced
1 small green bell pepper, diced
1 clove garlic, minced
1 tablespoon all-purpose flour
2 cans (15 oz. each) red kidney beans, rinsed and drained
1/4 cup Kikkoman Soy Sauce
1/2 teaspoon black pepper
1 teaspoon hot pepper sauce
8 (10-inch) flour tortillas
Shredded Cheddar cheese

Brown beef with onion, bell pepper and garlic in large skillet over medium-high heat. Sprinkle flour evenly over beef mixture, stirring to combine.

Mix in beans, soy sauce and black pepper; bring to boil. Reduce heat, cover and simmer 20 minutes, stirring occasionally. Remove from heat; stir in pepper sauce. To serve, stuff tortillas with desired amount of bean mixture and cheese. Makes 8 servings

Sweet & Sour Cashew Chicken

1 can (15-1/4 oz.) cling peach slices in heavy syrup
1 cup Kikkoman Sweet & Sour Sauce
2 boneless, skinless chicken breast halves
1 tablespoon cornstarch
1 tablespoon Kikkoman Soy Sauce
1 tablespoon minced fresh ginger root
1/2 teaspoon sugar
2 tablespoons vegetable oil, divided
1 onion, chunked
1 green pepper, chunked
1 small carrot, cut diagonally into thin slices
1/3 cup roasted cashews

Reserving 1/3 cup syrup, drain peaches; cut slices in half. Blend reserved syrup and sweet & sour sauce; set aside. Cut chicken into 1-inch square pieces. Combine cornstarch, soy sauce, ginger and sugar; stir in chicken. Heat 1 tbsp. oil in hot wok or large skillet over high heat. Add chicken and stir-fry 4 minutes; remove.

Heat remaining oil in same pan. Add onion, green pepper and carrot; stir-fry 4 minutes. Stir in chicken and sweet & sour sauce mixture. Cook, stirring, until chicken and vegetables are coated with sauce. Stir in peaches and cashews; heat through. Serve immediately. Makes 4 servings

Thai Hens

3 fresh or thawed Rock Cornish hens (each about 1-1/4 lbs.)
1/2 cup Kikkoman Teriyaki Marinade & Sauce
1 tablespoon grated fresh lemon peel
1 tablespoon lemon juice
2 cloves garlic, pressed
1/4 to 1/2 teaspoon ground red pepper (cayenne)
1 tablespoon minced cilantro

Remove and discard giblets and necks from hens. Split hens lengthwise. Rinse halves under cold running water; drain well and pat dry with paper toweling. Place in large plastic food storage bag.

Combine teriyaki marinade & sauce, lemon peel and juice, garlic and pepper; pour over hens. Press air out of bag; close top securely. Turn bag over several times to coat halves. Refrigerate 8 hours or overnight, turning bag over occasionally.

Place hens on grill 5 to 7 inches from hot coals. Cook 45 to 50 minutes, or until hens are no longer pink in center, turning over frequently. Or, broil about 7 inches from heat 50 minutes, or until hens are no longer pink in center, turning over frequently. Remove to serving platter and immediately sprinkle cilantro over hens. Makes 6 servings

Broccoli-Sesame Salad

3 cups broccoli florets, about 1-1/2 inches in length
4 teaspoons canola oil
2 teaspoons sesame oil
1 tablespoon sesame seed, toasted
4 cups mixed greens (arugula, romaine, red leaf lettuces)
1 cup thinly sliced cucumber
1/2 cup thinly sliced red onion
2 tablespoonsKikkoman Soy Sauce
1 tablespoon rice vinegar

Cut broccoli into bite-size pieces. In a non-stick wok or skillet, heat the oils over medium heat and then add the broccoli. Stir-fry for two minutes. Add 2 tablespoons water and then turn down heat and cover 1 to 2 minutes until bright green and slightly tender to the poke of a fork.

Add sesame seed and toss. Set aside to cool (can be refrigerated to cool). In a salad bowl, combine greens, cucumber and onion slices. Add cooled broccoli and toss with soy sauce and vinegar. Makes 4 servings

Thai-Style Chicken Kabobs

8 boneless, skinless chicken thighs
1/3 cup Kikkoman Soy Sauce
1/2 teaspoon grated fresh lime peel
1/4 cup fresh lime juice
2 large cloves garlic, pressed
8 (12-inch) metal or bamboo skewers
Nonstick cooking spray
3 tablespoons Kikkoman Thai Style Chili Sauce

Place thighs in large plastic food storage bag. Combine soy sauce, lime peel and juice and garlic; pour over thighs in bag. Press air out of bag; close top securely. Turn bag over several times to coat all pieces well. Refrigerate 1 hour, turning bag over occasionally.

Remove thighs from marinade; discard marinade. Thread 2 thighs onto 2 skewers, side by side, leaving space between pieces. Repeat with remaining thighs and skewers. Spray rack of broiler pan with cooking spray; place skewers on rack.

Broil 4 to 5 inches from heat source 10 minutes. Brush thighs with chili sauce. Turn skewers over and brush with remaining sauce. Broil 5 minutes longer, or until thighs are no longer pink in center.

Or, grill skewers 5 to 6 inches from hot coals 10 minutes. Brush chicken with chili sauce; turn skewers over and brush with remaining sauce. Cook 5 minutes longer, or until thighs are no longer pink in center. Soak bamboo skewers in water 30 minutes to prevent burning. Makes 4 servings

Skipper's Halibut

4 (6 oz. each) halibut fish steaks, 1 inch thick
1/2 cup plus 2 tablespoons Kikkoman Teriyaki Takumi Collection, Original or Spicy Miso Sauce, divided

Marinate fish in 1/2 cup sauce in large plastic food storage bag 30 minutes in refrigerator, turning bag over once. Grill or broil fish 3 inches from heat source 4 minutes on each side, or until fish flakes easily with fork; brush immediately with remaining 2 tbsp. sauce. If using Spicy Miso, marinate fish 45 minutes. Makes 4 servings

Tiger Prawns with Mint and Chile

1/3 cup plus 1 tbsp. Kikkoman Teriyaki Baste & Glaze, divided
2 tablespoons lime juice
1 pound fresh or thawed tiger prawns (21 to 25 count), peeled and deveined
2 cloves garlic, minced
1 teaspoon sugar
3 tablespoons vegetable oil, divided
1 medium carrot, cut diagonally into thin slices
1 medium-size green bell pepper, cut in 3/4-inch squares
1 small onion, cut in 1/2-inch squares
1 serrano chili pepper, seeded and minced
1/4 cup sliced fresh mint leaves
Hot cooked rice

Blend 1/3 cup teriyaki baste & glaze, lime juice and 1/4 cup water. Combine prawns, remaining 1 tbsp. teriyaki baste & glaze, garlic and sugar. Heat 2 tbsp. oil in hot wok or large skillet over high heat. Add prawns and stir-fry 2 minutes; remove.

Heat remaining 1 tbsp. oil in same pan. Add carrot; stir-fry 1 minute. Add bell pepper, onion and serrano chili; stir-fry 2 minutes. Add lime juice mixture and prawns. Cook, stirring, until prawns are coated with sauce. Just before serving, stir in mint. Serve over hot rice. Makes 4 servings

Thai-Style Pork Chops

3 tablespoons peanut butter
3 tablespoons apple juice
1/2 cup Kikkoman Teriyaki Baste & Glaze
1/2 teaspoon crushed red pepper
1/4 teaspoon ground red pepper (cayenne)
4 pork loin chops, about 1/2 inch thick

Measure peanut butter into small mixing bowl; gradually blend in apple juice. Stir in teriyaki baste & glaze, crushed red pepper and ground red pepper until mixture is smooth and creamy. Remove and reserve 1/2 cupful in small microwave-safe bowl; cover with plastic wrap.

Place pork on grill over medium-hot coals; brush thoroughly with peanut butter mixture. Grill 8 to 10 minutes, or until pork is done, turning over and brushing frequently with peanut butter mixture. Or, place pork on rack in broiler pan; brush thoroughly with peanut butter mixture.

Broil 9 to 10 minutes, or until pork is done, turning over and brushing occasionally with peanut butter mixture.) Meanwhile, microwave reserved baste & glaze mixture on Medium-high (70%) 90 seconds, stirring every 30 seconds; serve with chops. Makes 4 servings

Tonkatsu

Oil for frying
4 boneless pork chops, each about 1/2 inch thick
1 egg
2 tablespoons all-purpose flour
1/2 cup Kikkoman Bread Crumbs (Panko)
Kikkoman Tonkatsu Sauce

Pour oil at least 1 inch deep into electric frying pan or deep frying pan; heat to 350°. Meanwhile, pound pork to 1/4 inch thick. Beat egg until blended. Coat both sides of pork with flour, then dip into egg and finally coat thoroughly with bread crumbs. Fry pork in oil until golden brown, about 3 minutes on each side. Serve with tonkatsu sauce. Makes 4 servings

Tropical Island Spareribs

3 tablespoons plus 1/2 cup Kikkoman Less Sodium Teriyaki Marinade & Sauce, divided
2 teaspoons vinegar
2 large cloves garlic, pressed
3 pounds pork spareribs, cut into 1-rib pieces
3 tablespoons minced green onions

Combine 3 tbsp. less sodium teriyaki sauce, vinegar and garlic in 9 x 13-inch microwave-safe baking dish. Add ribs, turning over to coat with mixture. Arrange ribs, meaty side up, in same dish.

Cover; microwave on medium (50%) 10 minutes. Turn ribs over; rearrange in dish and brush with pan juices. Cover; microwave on medium (50%) 10 minutes longer.

Meanwhile, combine remaining 1/2 cup less sodium teriyaki sauce and green onions. Place ribs on grill 4 to 5 inches from hot coals; brush with lite teriyaki sauce mixture. Cook 16 minutes, turning over and brushing frequently with remaining sauce mixture. Makes 6 servings

Tropical Teriyaki Pita Pockets

8 boneless, skinless chicken thighs
2/3 cup plus 2 tbsp. Kikkoman Roasted Garlic & Herbs, Toasted Sesame, Honey & Mustard or Gourmet Teriyaki Quick & Easy Marinade, divided
Gourmet Pita Spread
8 canned pineapple slices, drained
4 pita breads, cut in half and warmed
Lettuce leaves

Marinate chicken in 2/3 cup quick & easy marinade in large plastic food storage bag 20 minutes, turning bag over once. Meanwhile, prepare Gourmet Pita Spread. Grill or broil chicken 4 to 5 inches from heat source 7 minutes. Turn chicken over.

Add pineapple slices to grill or broiler pan; brush pineapple and chicken with 1-1/2 tbsp. quick & easy marinade. Cook 4 to 5 minutes, or until chicken is no longer pink in center and pineapple is golden brown, turning pineapple over once and brushing with remaining 1/2 tbsp. quick & easy marinade.

Cut each pineapple slice in half. Spread inside of each pita half with Gourmet Pita Spread. Arrange lettuce, chicken and 2 pineapple halves in each pita half. Makes 4 servings

Gourmet Pita Spread: Blend together 1/4 cup mayonnaise and 1 teaspoon Kikkoman Roasted Garlic & Herbs, Toasted Sesame, Honey & Mustard or Gourmet Teriyaki Quick & Easy Marinade.

Thai-Style Lettuce Wraps

2 heads Boston, Bibb, butter or iceberg lettuce
3/4 pound ground turkey or chicken
1/2 cup diced celery
1/4 cup finely chopped onion
1-1/2 tablespoons Kikkoman Soy Sauce
1 teaspoon cornstarch
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
Kikkoman Hoisin Sauce

Separate leaves from lettuce heads; wash and pat dry. Arrange leaves on serving platter. Cook turkey with celery, onion, soy sauce and cornstarch in hot wok or skillet over medium-high heat about 5 minutes. Stir in cilantro and mint.

Remove turkey mixture to serving bowl. To serve, spread small amount of hoisin sauce in center of lettuce leaf; add desired amount of turkey mixture in lettuce and wrap to enclose. Makes 4 servings

Turkey Breast Cutlets with Cream Gravy

4 turkey breast cutlets
5 tablespoons Kikkoman Soy Sauce, divided
1/4 cup bourbon whiskey
All-purpose flour
3 tablespoons vegetable oil
1-1/4 cups milk

Place cutlets in single layer in shallow pan. Combine 3 tbsp. soy sauce with bourbon; pour over cutlets. Turn each piece over to coat well. Marinate 15 minutes, turning cutlets over occasionally. Remove cutlets and coat lightly with flour.

Add cutlets to hot oil in large skillet over medium-high heat; cook 4 minutes on each side, or until no longer pink in center. Remove and drain on paper towels; keep warm. Blend milk, remaining 2 tbsp. soy sauce and 1 tbsp. flour; pour into same skillet, stirring to remove crusty bits.

Cook and stir until mixture boils and thickens. Serve gravy with cutlets. Or, use a 2-1/2 to 3-pound turkey half breast, skinned, boned and cut lengthwise into 4 or 5 equal pieces. Makes 4 to 6 servings

Super Teriyaki Burgers

2 pounds lean ground beef
1/3 cup plus 2 tbsp. Kikkoman Teriyaki Marinade & Sauce or Kikkoman Roasted Garlic & Herbs, Toasted Sesame, Honey & Mustard or Gourmet Teriyaki Quick & Easy Marinade, divided
6 hamburger buns, toasted
Mayonnaise
Lettuce leaves, onion slices and tomato slices

Combine beef and 1/3 cup marinade; shape into 6 patties. Grill or broil 3 minutes on each side, or until thoroughly cooked, brushing with remaining 2 tbsp. marinade halfway through cooking. Spread both halves of buns with mayonnaise. Place lettuce, burgers, onion and tomato on bottom halves; cover with top halves. Makes 6 servings

Sesame Linguine

Dressing:
1 cup Kikkoman Soy Sauce
1/2 - 1/3 cup sesame oil
1/4 cup red wine vinegar and 1/4 cup balsamic vinegar or 1/2 cup rice vinegar
1/4 cup sugar
3 - 4 cloves garlic, crushed, or more to taste
1 tablespoon fresh ginger, grated

1 lb. thin linguine
1 bunch scallions, sliced thinly into 2" pieces

Mix dressing. Cook linguine in plenty of salted water. Drain but don't rinse. Toss linguine with dressing. Drain excess sauce. Garnish with scallions.

Note: This makes a tangy side dish, good for a cold meal, BBQ or picnic. You can mix the dressing ahead of time and keep in the fridge indefinitely. Be sure to use the flavorful dark-colored sesame oil not the light-colored sesame oil which is designed to be used in cooking. Since the noodles are hot when dressed they will absorb the dressing quickly so don't let it sit more than an hour, then drain so it doesn't get soggy. Makes 4 to 5 servings

Stir-Fried Pork with Colorful Matchsticks

1/3 cup Kikkoman Stir-Fry Sauce
1 teaspoon distilled white vinegar
1/4 to 1/2 teaspoon crushed red pepper
3/4 pound boneless pork
1 tablespoon Kikkoman Stir-Fry Sauce
3 tablespoons vegetable oil, divided
2 medium carrots, julienned
1 medium onion, halved and sliced
1/4 pound fresh snow peas, trimmed and cut lengthwise in half

Combine 1/3 cup stir-fry sauce, vinegar and red pepper. Cut pork across grain into thin slices, then into strips; coat with 1 tbsp. stir-fry sauce. Heat 1 tbsp. oil in hot wok or large skillet over high heat. Add pork and stir-fry 2 minutes; remove.

Heat remaining 2 tbsp. oil in same pan. Add carrots, onion and peas; stir-fry about 4 minutes. Stir in pork and stir-fry sauce mixture. Cook and stir just until meat and vegetables are coated with sauce. Serve immediately. Makes 4 servings

Spring Rack of Lamb with Roasted Asparagus

1 (2-1/2 lb.) lamb rib roast or 2 (1-1/4 lb. each) lamb rib roasts, trimmed
1/4 cup Kikkoman Soy Sauce
3 tablespoons peach jam or preserves
1 clove garlic, pressed
1/2 teaspoon dried thyme, crumbled
Roasted Asparagus

Place lamb, trimmed side up, on rack in shallow foil-lined roasting pan. Roast in 325ºF. oven 35 minutes.
Meanwhile, blend soy sauce, jam, garlic and thyme. Drain off excess fat from roasting pan.

Brush lamb thoroughly with soy sauce mixture. Return to oven and roast 25 minutes longer, or until meat thermometer inserted into thickest part registers 160º, for medium doneness, brushing lamb with soy sauce mixture every 10 minutes.
Remove lamb to serving platter; let stand 10 minutes before carving. Serve with Roasted Asparagus. Makes 4 servings

Roasted Asparagus: Combine 2 tbsp. each Kikkoman Less Sodium Soy Sauce and vegetable oil, 1/2 teaspoon grated fresh lemon peel, 1/4 teaspoon garlic powder in small baking pan. Add 1 pound fresh asparagus, trimmed; toss to coat all pieces well. Cook in same oven with lamb during last 20 to 25 minutes of roasting time, or until asparagus is tender, stirring occasionally; keep warm.

Spicy Ginger Glazed Fish Steaks

1/3 cup Kikkoman Teriyaki Baste & Glaze
1 teaspoon fresh lemon juice
1/2 teaspoon grated fresh ginger root
1/4 teaspoon hot pepper sauce
4 firm white fish steaks (halibut, swordfish or sea bass)
Non-stick cooking spray

Combine teriyaki baste & glaze, lemon juice, ginger and pepper sauce; lightly brush both sides of fish with teriyaki glaze mixture. Let stand 20 minutes.

Coat grill rack with cooking spray; place 4 to 6 inches from hot coals. Cook fish on grill 3 minutes. Turn fish over and brush with remaining teriyaki glaze mixture; cook 3 minutes longer, or until fish flakes easily with fork.

Or, place fish on rack of broiler pan. Broil 3 minutes. Turn fish over and brush with remaining teriyaki glaze mixture; broil 3 minutes longer, or until fish flakes easily with fork. Makes 4 servings

Stir-Fried Chicken with Fresh Vegetables

1-1/2 pounds boneless, skinless chicken breasts

Marinade:
3 tablespoons cornstarch
2 tablespoons Kikkoman Soy Sauce
1 tablespoon dry sherry or rice wine

Sauce:
3/4 cup regular-strength chicken broth
1 tablespoon cornstarch
3 tablespoons Kikkoman Soy Sauce
2 tablespoons dry sherry or rice wine

6 tablespoons vegetable oil, divided
1/4 cup minced green onions
2 tablespoons minced garlic
2 tablespoons minced fresh ginger root
1 pound fresh mushrooms, quartered
1/2 pound fresh snow peas, trimmed and cut in half
1 can (15-oz.) baby corn, drained and cut in half
1-1/2 teaspoons Oriental sesame oil

Cut chicken into 1/2-inch pieces. Stir chicken in marinade until evenly coated; let stand 30 minutes. Meanwhile, combine sauce ingredients. Heat 3 tbsp. oil in hot wok or large skillet over high heat. Add chicken and stir-fry 3 minutes; remove.

Reduce heat to medium-high. Heat remaining 3 tbsp. oil in same pan; add green onions, garlic and ginger and stir-fry 10 seconds. Add mushrooms and snow peas; stir-fry 3 minutes. Increase heat to high. Add baby corn and sauce mixture; cook, stirring, until sauce boils and thickens slightly. Stir in chicken and sesame oil. Makes 6 servings

Ponzu Salad Dressing

1/2 cup Kikkoman Ponzu
2 tablespoons vegetable oil

Measure ponzu and oil in jar with screwtop lid; cover and shake well. Just before serving, shake well. Pour desired amount over mixed salad greens; toss to coat. Or, drizzle lightly over steamed broccoli or cauliflower flowerets; serve immediately. Makes about 3/4 cup

Spicy Chicken Kabobs

8 chicken thighs (about 2 lbs.)
1/3 cup Kikkoman Soy Sauce
3 tablespoons minced green onions
2 teaspoons sesame seed, toasted
2 teaspoons grated fresh ginger root
1/4 teaspoon ground red pepper (cayenne)
1 clove garlic, minced
Metal or bamboo skewers

Remove bone from each thigh, being careful to keep skin attached to meat. Cut each thigh into quarters; place in large plastic bag. Combine remaining ingredients, except skewers, and pour into bag over chicken. Press air out of bag and close top securely.

Turn bag over several times to coat pieces. Let stand 30 minutes; turn bag over once. Thread 4 chicken pieces on each skewer; place on broiler rack. Broil 3 to 4 inches from heat source 6 to 8 minutes on each side, or until chicken is no longer pink in center. Makes 4 servings