Kikkoman Recipes

Teriyaki Chicken & Barley

2-1/2 to 3 pounds frying chicken pieces
1/2 cup Kikkoman Teriyaki Marinade & Sauce
1 teaspoon vegetable oil
1 small onion, chopped
1 stalk celery, chopped
1 clove garlic, minced
1/4 cup pearl barley
1 small tomato, halved and sliced
1 tablespoon minced fresh parsley

Place chicken in large plastic food storage bag; pour in teriyaki sauce. Press air out of bag; close top securely. Refrigerate 8 hours or overnight, turning bag over occasionally. Reserving marinade, remove chicken and place on rack of broiler pan. Add enough water to reserved marinade to measure 1-1/4 cups.

Heat oil in 2-quart saucepan over medium-high heat. Add onion, celery and garlic; sauté 2 minutes. Pour in teriyaki mixture; bring to boil. Skim off foam. Stir in barley and tomato; cover and simmer 1 hour.

Meanwhile, broil chicken 5 to 6 inches from heat source 35 to 40 minutes, or until chicken is no longer pink near bone; turn chicken over every 10 minutes. Uncover saucepan; simmer 10 minutes longer. Just before serving, stir parsley into barley mixture and serve with chicken. Makes 4 to 6 servings

Spinach, Cauliflower & Avocado Salad

1 package (6 oz.) baby spinach leaves, washed and well drained
1/2 pound cauliflower flowerets, cut into bite-size pieces
1 ripe avocado, seeded, peeled and cut into chunks
1/4 cup Kikkoman Teriyaki Baste & Glaze
2 tablespoons red wine vinegar
1 teaspoon sugar
1 teaspoon dry mustard
1/3 cup vegetable oil

Place spinach, cauliflower and avocado in large serving bowl. Blend together teriyaki baste & glaze, vinegar, sugar and mustard. Gradually beat in oil until well blended. Pour over spinach mixture and toss gently to coat all pieces. Serve immediately. Makes 6 to 8 servings

Spicy Ramen Noodle Salad

3 packages (3 oz. each) dry ramen noodle soup
1 teaspoon vegetable oil
Boiling water
2 ounces snow peas, trimmed and cut into julienne strips
1 small carrot, peeled and shredded
3 tablespoons minced green onions and tops
Peanut Dressing (recipe follows)

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

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

Meanwhile, prepare Peanut Dressing. Pour dressing over noodle mixture; toss to coat all ingredients well. Serve immediately. Makes 4 to 6 servings

Peanut Dressing: Gradually blend 2 tbsp. Kikkoman Soy Sauce into 2 tbsp. creamy peanut butter in small bowl. Stir in 2 tbsp. distilled white vinegar, 4 teaspoons vegetable oil, 1 tbsp. sugar, 1 teaspoon minced fresh ginger root and 1/8 to 1/4 teaspoon ground red pepper (cayenne) until well blended. Makes about 1/2 cup.

Teriyaki Chicken & Sautéed Onion Sandwiches

4 boneless, skinless chicken breast halves
2/3 cup plus 1 tablespoon Kikkoman Toasted Sesame or Gourmet Teriyaki Quick & Easy Marinade, divided
1 large onion, thinly sliced
1 tablespoon vegetable oil
4 French rolls, split and toasted
Mayonnaise

Marinate chicken in 2/3 cup quick & easy marinade in large plastic food storage bag 20 minutes, turning bag over once. Broil chicken 5 inches from heat source 7 to 8 minutes on each side, or until chicken is no longer pink in center.

Meanwhile, sauté onion in hot oil in large skillet over medium-high heat 4 to 5 minutes, or until soft. Remove from heat; stir in remaining 1 tbsp. quick & easy marinade. Spread both halves of rolls with mayonnaise; place chicken on bottom halves and top with onions. Cover with top roll halves. Makes 4 servings

Teriyaki Fish Barbecue

3/4 cup Kikkoman Teriyaki Marinade & Sauce
2 tablespoons sliced green onions and tops
1 tablespoon balsamic vinegar
2 teaspoons grated fresh ginger root
4 white fish steaks (swordfish, halibut or sea bass),
3/4 to 1 inch thick

Combine teriyaki marinade & sauce, green onions, vinegar and ginger; remove and reserve 1/4 cup. Pour remaining teriyaki mixture over fish in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat fish well.

Let stand 30 minutes, turning bag over occasionally. Remove fish from marinade; discard marinade. Place fish on grill 4 to 5 inches from hot coals. Cook 4 to 5 minutes on each side, or until fish flakes easily with fork, brushing occasionally with reserved 1/4 cup teriyaki sauce mixture. Makes 4 servings

Chinese-Style Barbecue Ribs

1/3 cup Kikkoman Soy Sauce
2 tablespoons plus 1/4 cup Kikkoman Hoisin Sauce, divided
2 cloves garlic, pressed
3 pounds pork spareribs, cut into 1-rib pieces
2 tablespoons honey

Combine soy sauce, 2 tbsp. hoisin sauce and garlic; pour over ribs in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat all pieces. Refrigerate 1 hour, turning bag over once.

Place ribs, meaty-side down, in foil-lined pan. Cover; bake at 350º 50 minutes. Drain off excess fat. Mix remaining 1/4 cup hoisin sauce and honey; brush ribs with 1/2 of mixture. Bake, uncovered, 10 minutes. Turn ribs over and brush with remaining sauce mixture. Bake 10 minutes longer. Makes 6 servings

Citrus-Ginger Grilled Chicken

4 boneless, skinless chicken breast halves
1/4 cup plus 2 tablespoons orange juice
1/4 cup Kikkoman Soy Sauce
1-1/2 tablespoons rice vinegar
1 tablespoon grated fresh ginger root
1 tablespoon minced garlic
2 teaspoons crushed red pepper

Butterfly chicken by slicing each breast half horizontally in half, cutting almost but not completely through; open to make 1 flat piece. Carefully place chicken in large plastic food storage bag. Combine orange juice, soy sauce, vinegar, ginger, garlic and crushed red pepper; pour over chicken.

Press air out of bag; close top securely. Turn bag over several times to coat chicken well. Refrigerate 30 minutes, turning bag over once. Grill chicken, 2 to 3 minutes on each side, or until chicken is no longer pink in center. Or, broil chicken on rack of broiler pan, 4 to 5 minutes on each side, or until chicken is no longer pink in center. Makes 4 servings

Zucchini-Beef Casserole

3/4 pound ground beef
3/4 teaspoon garlic powder
2 medium zucchini (or crook neck squash) cut in half lengthwise, then cut crosswise into 1/4-inch thick slices
1 small onion, chopped
1 can (14-1/2 oz.) tomatoes, quartered
1/2 cup uncooked rice
1/4 cup Kikkoman Soy Sauce
1-1/2 teaspoons dried basil leaves, crumbled

Crumble beef into 2-quart microwave-safe baking dish; sprinkle with garlic. Cover; microwave on High 3 minutes. Stir in remaining 6 ingredients and 1/2 cup water. Cover; microwave on High 27 minutes, or until rice is tender. Stir frequently. Makes 4 servings

Chinese-Style Red Cooked Short Ribs

3 pounds beef short ribs
1/3 cup all-purpose flour, about
2 tablespoons vegetable oil
1/3 cup Kikkoman Soy Sauce
1 tablespoon sugar
1 clove garlic, pressed
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves

Coat ribs thoroughly with flour; reserve flour. Brown ribs slowly on all sides in hot oil in Dutch oven or large saucepan; drain off excess fat. Combine soy sauce, sugar, garlic, ginger, cloves and 1-1/4 cups water; pour over ribs. Cover and simmer 2 hours, or until ribs are tender, turning ribs over occasionally.

Meanwhile, blend 1/4 cup reserved flour and 1/2 cup water. Remove ribs to serving platter; keep warm. Pour pan drippings into large measuring cup; skim off fat. Add enough water to measure 2-1/2 cups; return to pan and bring to boil. Gradually stir in flour mixture. Cook and stir until thickened; serve with ribs. Makes 4 servings

Chinese Pepper Steak

1 pound boneless beef sirloin or round steak
1 tablespoon plus 1/4 cup Kikkoman Stir-Fry Sauce, divided
2 tablespoons vegetable oil, divided
2 medium bell peppers, cut into 1-inch squares
2 medium onions, cut into 1-inch squares

Cut steak across grain into thin strips, then into 1-inch squares; coat with 1 tbsp. stir-fry sauce. Heat 1 tbsp. oil in hot wok or large skillet over high heat. Add beef and stir-fry about 1 minute; remove.

Heat remaining 1 tbsp. oil in same pan. Add peppers and onions; stir-fry 5 minutes. Stir in beef and remaining 1/4 cup stir-fry sauce; cook and stir just until beef and vegetables are coated with sauce. Serve immediately. Makes 4 servings

Classic Sweet & Sour Pork

1 tablespoon cornstarch
1 tablespoon Kikkoman Soy Sauce
1 pound boneless pork, cut into 1-inch cubes
2 tablespoons vegetable oil
2 carrots, thinly sliced
1 onion, chunked
1 green bell pepper, chunked
1 cup Kikkoman Sweet & Sour Sauce
1 can (8 oz.) pineapple chunks, drained

Blend cornstarch and soy sauce in small bowl; stir in pork until well coated. Brown pork in hot oil in Dutch oven or large skillet over medium-high heat. Stir in 1/4 cup water. Cover and simmer 20 minutes, stirring occasionally.

Stir carrots, onion, bell pepper and sweet & sour sauce into pork mixture. Simmer, covered, 10 minutes longer, stirring frequently. Add pineapple; cook and stir only until chunks are heated through. Makes 4 servings

Country Lamb Stew

3-1/2 pounds boneless lamb shoulder roast
1/3 cup all-purpose flour
1 teaspoon garlic powder
2 tablespoons vegetable oil
2/3 cup Kikkoman Teriyaki Marinade & Sauce
1/2 teaspoon dried basil leaves, crumbled
1/2 teaspoon dried oregano leaves,crumbled
1-1/2 cups baby-cut carrots
3 small red potatoes, quartered
2 small turnips, peeled and cut into eighths
2 celery stalks, cut into 1-1/2-inch pieces
1 onion, cut into eighths

Trim off excess fat from lamb. Cut meat into 1-1/2-inch chunks; coat with mixture of flour and garlic powder. Reserve remaining flour mixture. Heat oil in Dutch oven or large saucepan over medium-high heat. Add lamb and brown on all sides.

Stir in 1-1/2 cups water, teriyaki sauce, basil and oregano; cover and bring to boil. Reduce heat; simmer 1 hour. Add carrots, potatoes and turnips; simmer, covered, 15 minutes.

Stir in celery and onion; simmer, covered, 15 minutes longer, or until lamb and vegetables are tender. Meanwhile, blend reserved flour mixture with 2 tbsp. water. Stir into meat mixture; return to boil and cook until slightly thickened. Makes 6 servings

Cranberry Glazed Hens

4 fresh or thawed Rock Cornish hens
1 can (8 oz.) jellied cranberry sauce
1 tablespoons brown sugar, packed
3 tablespoons Kikkoman Less Sodium Soy Sauce
1 teaspoon onion powder
1/4 teaspoon ground cinnamon

Remove and discard giblets and necks from hens. Rinse under cold running water; drain well and pat dry. Combine cranberry sauce, brown sugar, less sodium soy sauce, onion powder, cinnamon and 3 tbsp. water in small saucepan. Heat over medium heat until cranberry sauce dissolves and mixture is smooth (do not boil). Remove from heat and cool slightly.

Place hens, breast side up, on rack in shallow pan. Thoroughly brush cavitites and skin of hens with glaze. Bake in 375° oven 70 minutes, brushing hens with glaze every 35 minutes. Cover hens loosely with aluminum foil; return to oven and bake 30 minutes longer, or until hens are tender. Let stand 5 minutes before serving. Makes 4 servings

Teriyaki Scampi

1-1/2 pounds fresh or thawed large shrimp or prawns
1/3 cup Kikkoman Teriyaki Marinade & Sauce
1 tablespoon vegetable oil
1 tablespoon butter or margarine
1 bunch green onions, thinly sliced
1 large clove garlic, minced
3/4 pound fresh tomatoes, coarsely chopped
1/3 cup minced fresh parsley
Hot cooked rice

Peel shrimp, leaving tails on; devein. Coat shrimp with teriyaki sauce; let stand 10 minutes. Reserving 1/4 cup teriyaki sauce, drain shrimp thoroughly. Heat oil and butter in large skillet over medium heat until butter melts and begins to sizzle.

Add green onions and garlic; stir-fry 1 minute. Add tomatoes and parsley; cook, stirring, 3 minutes. Add shrimp; cook 4 minutes, stirring frequently. Stir in reserved teriyaki sauce and cook until mixture boils and shrimp are pink. Serve over rice. Makes 6 servings

Zucchini Slaw

4 cups finely shredded cabbage
2 cups finely shredded zucchini
1 cup finely shredded carrots
1 tablespoon sugar
3 tablespoons distilled white vinegar
2 tablespoons Kikkoman Soy Sauce
1/4 teaspoon celery seed
1/4 teaspoon dry mustard

Combine cabbage, zucchini and carrots in large bowl. Measure sugar, vinegar, soy sauce, celery seed and mustard into screwtop jar with lid; cover and shake until sugar dissolves. Pour dressing over vegetable mixture and toss to combine. Cover and refrigerate at least 2 hours for flavors to blend. Makes 6 cups

Teriyaki Rosemary Beef Kabobs

2 pounds boneless beef top sirloin steak, about 1-inch thick
1/2 cup Kikkoman Teriyaki Marinade & Sauce
2 tablespoons Dijon-style mustard
2 tablespoons chopped fresh rosemary leaves
1 zucchini, cut into 1/2-inch thick rounds
1 red bell pepper, cut into 1-inch squares
1/2 red onion, chunked
Metal or bamboo skewers

Cut beef into 1-inch cubes. Combine teriyaki sauce, mustard and rosemary; pour over beef and vegetables in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat all pieces. Refrigerate 2 hours, turning bag over occasionally.

Skewer beef and vegetables alternately onto bamboo skewers. Grill 5 inches from hot coals 5 minutes on each side (for medium-rare), or to desired doneness. Soak bamboo skewers in water 30 minutes to prevent burning. Makes 6 servings

Teriyaki Pork Chops with Spicy Applesauce

1/2 cup Kikkoman Less Sodium Teriyaki Marinade & Sauce
4 pork chops, 3/4 to 1 inch thick
1 pound cooking apples
2 tablespoons brown sugar, packed
1 tablespoon Kikkoman Less Sodium Teriyaki Marinade & Sauce
2 tablespoons chopped green onions

Pour 1/2 cup less sodium teriyaki sauce over pork chops in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat chops well. Refrigerate 1 hour, turning bag over frequently.

Meanwhile, peel, quarter and core apples; combine with brown sugar, 1 tbsp. less sodium teriyaki sauce and 1 tbsp. water in medium saucepan. Cover and cook over low heat 15 minutes, stirring occasionally to break up apples. Stir in green onions; cook, covered, 10 minutes longer. Remove applesauce from heat.

Reserving marinade, place chops on rack of broiler pan; broil 5 minutes. Turn chops over; brush with reserved marinade. Broil chops 5 minutes longer, or pork is done. Serve chops with applesauce. Makes 4 servings

Takumi Pulled Pork

2 Pork Tenderloin (about 3/4 pound
1 jar Teriyaki Takumi Triple Ginger (20.5 oz bottle), divided
1/2 c. Ponzu (or rice vinegar)
6 buns French Rolls (sliced in half

Marinate pork tenderloin in 1/2 cup Takumi, at least 2 hours to overnight. Prepare grill for indirect-heat cooking over low heat. Combine ponzu sauce with 1/2 cup Takumi. Grill pork over low heat, turning it over and basting with ponzu mixture every 30 minutes, about 2 hours until met is no longer pink in the center but still moist.

When meat is cool enough to handle, shred it using 2 forks. Transfer to a bowl, toss with remaining sauce. Serve on French rools with Asian slaw.

To make Asian slaw, combine 1 package (about 6 cups) pre-cut cole slow mixture, 3/4 cup shredded carrots, 1/2 cup rice vinegar, 1/2 cup soy sauce and 1 tablespoon sesame oil. Makes 6 servings

Sweet & Sour Turkey Scallopini

2 turkey thighs, skinned and boned
1 tablespoon Kikkoman Soy Sauce
1 can (15-1/4 oz.) pear halves in heavy syrup
1/4 cup all-purpose flour
4 tablespoons vegetable oil, divided
1/2 cup Kikkoman Sweet & Sour Sauce
1 green onion and top, diagonally sliced
1 tablespoon brown sugar, packed (optional)
1 teaspoon grated fresh ginger root

Cut each turkey thigh into 5 equal slices; place between sheets of waxed paper. Pound gently and evenly until slices are about 1/4 inch thick; brush both sides with soy sauce and let stand 15 minutes.

Meanwhile, reserving 1/2 cup syrup, drain pears and cut lengthwise into wedges. Coat turkey slices lightly with flour. Cook half of slices in 2 tbsp. hot oil in large skillet over medium-high heat 3 minutes on each side, or until thoroughly cooked; remove and keep warm.

Repeat with remaining oil and turkey; drain off pan drippings. Stir in reserved pear syrup, remaining 4 ingredients and pears to same skillet; bring to boil. Reduce heat and simmer 1 minute, stirring occasionally. Return turkey slices to pan and coat with sauce. Makes 4 servings

Sweet & Sour Tortellini

1 package (7 to 12 oz.) uncooked cheese tortellini
1/2 pound boneless tender beef
2 teaspoons cornstarch
2 teaspoons Kikkoman Soy Sauce
1 small clove garlic, pressed
1/2 cup Kikkoman Sweet & Sour Sauce
1/3 cup regular strength chicken broth
1 tablespoon sugar
2 tablespoons dry sherry
2 tablespoons vegetable oil, divided
1 medium onion, chunked
1 small red bell pepper, chunked
1 small green bell pepper, chunked

Cook tortellini according to package directions, omitting salt; drain. Cut beef into thin bite-size squares. Combine cornstarch, soy sauce and garlic in small bowl; stir in beef. Let stand 15 minutes. Meanwhile, combine sweet & sour sauce, chicken broth, sugar and sherry.

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 peppers; stir-fry 3 minutes. Add beef, sweet & sour sauce mixture and tortellini. Cook, stirring until beef, vegetables and tortellini are coated with sauce. Makes 4 servings

Teriyaki Meatloaf

2 pounds ground beef
2 cups soft bread crumbs (about 4 slices bread)
2/3 cup Kikkoman Teriyaki Baste & Glaze with Honey & Pineapple
2 eggs, beaten
1 small onion, chopped
2 teaspoons chili powder
2 tablespoons Kikkoman Teriyaki Baste & Glaze with Honey & Pineapple

Combine beef, bread crumbs, 2/3 cup teriyaki baste & glaze, eggs, onion and chili powder, mixing until well blended; press firmly into 9-inch glass or ceramic pie pan.

Microwave on High 20 minutes, turning pan once. Brush top of meatloaf with remaining 2 tbsp. teriyaki baste & glaze; microwave 3 minutes longer. Let stand 5 minutes before serving. Makes 6 servings

Grilled Steak With Black Bean & Corn Salad

3 tablespoons Kikkoman Less Sodium Soy Sauce, divided
3 cloves garlic, pressed and divided
1 pound boneless beef sirloin steak, about 3/4 inch thick
1 tablespoon lime juice
1 tablespoon vegetable oil
1/2 teaspoon brown sugar, packed
1 can (15 oz.) black beans, rinsed and drained
1 cup frozen whole kernel corn, thawed
3 tablespoons chopped fresh cilantro

Combine 2 tbsp. less sodium soy sauce and 2 cloves garlic; 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 of steak. Marinate 30 minutes, turning bag over once.

Meanwhile, combine lime juice, oil, sugar, remaining 1 tbsp. less sodium soy sauce and 1 clove garlic. Stir in black beans, corn and cilantro and cover. Grill or broil steak 4 minutes on each side (for medium-rare), or to desired doneness. Cut steak into slices and serve with salad. Makes 4 servings

Teriyaki Glazed Kabobs

1/2 cup Kikkoman Teriyaki Baste & Glaze with Honey & Pineapple
1 clove garlic, pressed
1/2 teaspoon dried marjoram leaves, crumbled
2 medium zucchini
Boiling water
1 large apple, cored
2 pounds boneless beef sirloin, about 1 inch thick
16 medium-size fresh mushrooms
8 (12-inch) metal or bamboo skewers

Combine teriyaki baste & glaze with honey & pineapple, garlic and marjoram. Cut zucchini into 1-1/2-inch pieces; cover with boiling water. Cover; let stand 5 minutes. Drain and cool.

Cut apple into 16 pieces and beef into 1-1/2-inch pieces. Thread beef, apple and vegetables alternately on skewers; brush thoroughly with glaze mixture.

Grill or broil 5 inches from heat source 7 minutes on each side (for medium), or to desired doneness, brushing frequently with remaining glaze mixture. Soak bamboo skewers in water 30 minutes to prevent burning. Makes 4 to 6 servings

Spit-Roasted Chinese Chicken

4-pound fresh or thawed whole roasting chicken
1/4 cup Kikkoman Soy Sauce
1 tablespoon dry sherry
1 tablespoon grated fresh ginger root
1 cup fresh cilantro leaves, about 1 bunch

Remove and discard giblets and neck from chicken. Rinse chicken under cold water; drain well and pat dry with paper towels. Combine soy sauce, sherry and ginger; brush chicken cavity thoroughly with mixture.

Stuff cavity with cilantro. Tie legs together and wings to body. Insert spit through neck cavity and tail; clamp tightly, making sure chicken is balanced on spit.

Arrange 20 to 30 medium-hot coals around drip pan under chicken. Place spit on rotisserie; turn on motor. Brush chicken with soy sauce mixture.

Cook about 2 hours, or until meat thermometer, inserted into thigh, reaches 180º; brush chicken occasionally with soy sauce mixture. Let chicken stand 15 minutes before carving. Makes 6 servings

Spicy Thai Noodles

Egg noodles
1/2 cup tomato juice
3 tablespoons Thai fish sauce (nam pla)
2 tablespoons Kikkoman Thai Style Chili Sauce
2 tablespoons vegetable oil
3/4 pound fresh bean sprouts
1 bunch green onions and tops, cut into 1/4-inch lengths
1 teaspoon minced garlic
1/2 pound cooked bay shrimp, rinsed and drained
1/4 cup finely chopped roasted salted peanuts
2 limes, cut into wedges

Cook noodles according to package directions; drain and keep warm. Blend tomato juice, fish sauce and chili sauce in small bowl. Heat oil in hot wok or large skillet over medium-high heat. Add bean sprouts, green onions and garlic; stir-fry 1 minute.

Add noodles, shrimp, peanuts and tomato juice-chili sauce mixture. Cook, stirring, 2 to 3 minutes, until noodles are heated through and all ingredients are coated with sauce. Serve with lime wedges. Makes 4 servings