Kikkoman Recipes

Shanghai Braised Pork over Noodles

2-pounds boneless pork shoulder (Boston butt)
1-1/2 tablespoons minced fresh ginger root
2 tablespoons vegetable oil
1/4 cup plus 2 tablespoons Kikkoman Soy Sauce, divided
1/4 cup dry sherry
2 tablespoons sugar
1 teaspoon anise seed, crushed
1/4 teaspoon crushed red pepper
4 carrots, cut into 1-inch pieces
4 ounces fresh shiitake mushrooms, stemmed and cut into 1/2-inch-thick slices
1/4 cup cornstarch
4 green onions and tops, cut into 1/4-inch lengths
1 pound fresh Chinese-style thin wheat noodles or linguine, cooked

Trim off excess fat from pork; cut meat into 1-inch pieces. Brown pork with ginger in hot oil in Dutch oven or large saucepan over high heat. Stir in 2 cups water, 1/4 cup soy sauce, sherry, sugar, anise seed and crushed pepper; cover and bring to boil. Reduce heat; simmer 40 minutes.

Add carrots; simmer, covered, 15 minutes. Stir in mushrooms and remaining 2 tbsp. soy sauce. Cook, covered, 10 minutes longer, or until pork and vegetables are tender. Meanwhile, blend cornstarch with 3 tbsp. water.

Stir into meat mixture along with green onions; return to boil and cook until slightly thickened. Spoon desired amount over noodles in individual serving bowls. If shiitake mushrooms are not available, substitute with 6 ounces fresh mushrooms. Makes 6 servings

Sesame Fish in Parchment

2 tablespoons Kikkoman Less Sodium Soy Sauce
1/2 teaspoon grated fresh lemon peel
1/2 teaspoon Oriental sesame oil
Parchment paper
4 small, firm fish steaks (halibut, sea bass or salmon), about 3/4 inch thick
1 tablespoon chopped fresh cilantro
1-1/2 teaspoons sesame seed, toasted

Combine less sodium soy sauce, lemon peel and sesame oil in small bowl. Cut parchment paper into four 13-inch-square pieces; fold squares in half. Unfold parchment and place 1 fish steak near crease of each square.

Spoon equal amount soy sauce mixture over fish. Combine cilantro and sesame seed in small bowl; sprinkle equally over fish. Fold parchment over fish; roll and crimp edges together tightly.

Place packages on large baking sheet. Bake in 425° oven 15 minutes, or until fish flakes easily when tested with fork. Transfer packages to serving plates. Just before serving, cut a cross on top of each package with sharp knife or scissors and pull back paper. Makes 4 servings

Serpent Alley Noodles

1/2 pound uncooked vermicelli
1/4 cup Kikkoman Black Bean Sauce with Garlic
1 tablespoon Kikkoman Soy Sauce
1 tablespoon dry sherry
2 teaspoons cornstarch
1 pound ground pork
2 teaspoons minced fresh ginger root
1/4 to 1/2 teaspoon crushed red pepper
3/4 cup chopped green onions and tops
1/2 pound cooked baby shrimp, rinsed and drained

Cook vermicelli according to package directions, omitting salt; drain and keep warm. Meanwhile, combine black bean sauce, soy sauce, sherry, cornstarch and 2/3 cup water.

Stir-fry pork with ginger and crushed pepper in hot wok or large skillet over medium-high heat until pork is cooked. Add green onions and black bean mixture; cook and stir until mixture boils and thickens. Stir in shrimp and heat through. Place vermicelli on large serving platter and top with sauce mixture. Makes 4 servings

Seaside Prawns & Pineapple Kabobs

16 jumbo-size fresh or thawed prawns or shrimp (about 1-1/4 lbs.)
1 can (8 oz.) pineapple chunks
1/2 cup Kikkoman Roasted Garlic & Herbs, Toasted Sesame, Honey & Mustard or Gourmet Teriyaki Quick & Easy Marinade
1 small red bell pepper, cut into 1-inch squares
4 (12-inch) metal or bamboo skewers

Leaving shells on tails, peel prawns; devein. Reserving 2 tbsp. juice, drain pineapple. Combine pineapple juice and quick & easy marinade in large bowl; remove and reserve 1/4 cup sauce mixture. Add prawns to bowl; toss to coat well.

Place 1 pineapple chunk in curve of each prawn. Thread prawn with pineapple and red pepper alternately onto skewers, leaving space between pieces.

Broil skewers 4 inches from heat source 4 minutes. Turn kabobs over; brush with reserved sauce mixture. Cook 3 to 4 minutes longer, or until prawns are evenly pink. Soak bamboo skewers in water 30 minutes to prevent burning. Makes 4 servings

Honey-Mustard Bean Salad

1 package (16 oz.) frozen cut green beans
1/2 cup Kikkoman Honey & Mustard Quick & Easy Marinade
4 teaspoons distilled white vinegar
1 tablespoon vegetable oil
1/8 teaspoon salt
1 can (15 oz.) kidney beans, rinsed and well drained
1/4 cup chopped onion

Cook green beans according to package directions; drain well. Meanwhile, blend quick & easy marinade, vinegar, oil and salt in non-metallic, medium-size bowl. Add green beans, kidney beans and onion. Stir to evenly coat all pieces. Cover and refrigerate 2 hours, or until chilled, stirring once. Makes 6 servings

Seared Prawns with Soy Lime Vinaigrette

3 tablespoons Kikkoman Soy Sauce
1/2 teaspoon grated fresh lime peel
2 tablespoons lime juice
1 tablespoon honey
1/2 teaspoon hot pepper sauce
3 tablespoons olive or vegetable oil, divided
1-1/4 pounds large prawns, peeled and deveined
1 yellow or red bell pepper, sliced
1 tablespoon butter or margarine
Tomato Risotto, if desired

Combine soy sauce, lime peel and juice, honey, hot pepper sauce and 1 tbsp. oil; pour over prawns in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat prawns well. Refrigerate for at least 2 hours.

Reserving marinade, drain prawns. Heat 1 tbsp. oil in skillet over high heat until hot. Add bell pepper; cook and stir about 1-1/2 minutes. Transfer to serving platter.

Heat remaining 1 tbsp. oil in same skillet until hot. Add prawns and cook, stirring, 1 minute. Add reserved marinade and cook with prawns about 1 minute longer, or until prawns are cooked. Transfer prawns to platter, leaving sauce in pan.

Add butter to sauce and cook about 1 minute, or until sauce is reduced and slightly thickened. Pour sauce over prawns. Serve with Tomato Risotto, if desired. Makes 4 servings

Tomato Risotto
2 tablespoons butter or margarine
1/2 cup chopped onion
1/2 cup arborio rice
1-1/2 cups chicken broth
1/2 cup chopped, seeded tomato
2 tablespoons whole milk
1/2 teaspoon dried basil leaves, crumbled
1/2 teaspoon Kikkoman Soy Sauce

Melt butter in large saucepan. Stir in onion and cook until translucent. Add rice; cook about 1 minute to toast, stirring constantly. Stir in chicken broth; cover and bring to boil.

Reduce heat and simmer 11 minutes, or until rice is tender, yet firm, stirring occasionally. Add tomato, milk, basil and soy sauce. Cook, stirring, to heat through. (Mixture should be creamy.) Makes 4 servings

Roasted Garlic Teriyaki Lamb Chops

2 pounds lamb chops (rib, shoulder or loin), each about 1/2 to 3/4 inch thick
1/2 cup Kikkoman Roasted Garlic Teriyaki
Marinade & Sauce

Place lamb chops in large plastic food storage bag; pour in roasted garlic teriyaki sauce. Press air out of bag; close top securely. Turn bag over several times to coat chops well. Refrigerate 1 hour, turning bag over occasionally.

Reserving sauce, remove chops and broil 6 to 7 minutes. Turn chops over; brush with reserved sauce. Broil 6 minutes longer (for medium-rare), or to desired degree of doneness. Makes 4 servings

Roasted Garlic Teriyaki Chicken

2/3 cup Kikkoman Roasted Garlic Teriyaki Marinade & Sauce
1 tablespoon packed brown sugar
1 tablespoon vegetable oil
6 boneless, skinless chicken breast halves

Combine roasted garlic teriyaki sauce, brown sugar and oil, stirring until sugar dissolves. Pour mixture over chicken in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat chicken.

Refrigerate 2 hours, turning bag over once. Remove chicken from marinade; discard marinade. Grill chicken 4 to 5 inches from hot coals 12 to 15 minutes, or until chicken is no longer pink in center, turning over occasionally. Makes 6 servings

Roasted Garlic Meatloaf

1/2 cup plus 1 tablespoon Kikkoman Roasted Garlic & Herbs Quick & Easy Marinade
2 eggs, beaten
4 slices bread, cubed
2 pounds extra lean ground beef
1 small onion, chopped
1 clove garlic, pressed
1 tablespoon tomato ketchup

Combine 1/2 cup quick & easy marinade, eggs and bread cubes; let stand 5 minutes, or until bread is soft. Mix in beef, onion and garlic until well blended. Press firmly into 9-inch glass or ceramic pie pan. Microwave on high 9 minutes.

Rotate dish; microwave on High 10 minutes. Combine ketchup and remaining 1 tbsp. quick & easy marinade; brush over meatloaf. Microwave 2 minutes. Let stand 10 minutes before serving. Makes 4 servings