Kikkoman Recipes

Spicy Grilled Lamb

1 cup Kikkoman Teriyaki Takumi Collection, Spicy Miso Sauce, divided
2 lamb racks, approx. 2 lbs. each
2 heads radicchio, cut in halves
4 fresh peaches, peeled and pitted, cut in halves
2 tablespoons green onions, sliced thin, both green and white parts

In a heavy, gallon size, re-sealable plastic bag, pour 1/2 cup Kikkoman Teriyaki Takumi Sauce over the lamb. Close bag and turn bag to coat lamb. Marinate several hours or overnight in the refrigerator. Remove lamb from refrigerator and bring to room temperature before grilling.

Grill lamb over medium-high heat, turning once, 12-15 minutes, until desired doneness. Let rest 5 minutes. Meanwhile, baste peaches and radicchio with 1/4 cup Spicy Miso Takumi Sauce and grill over medium-high heat 2 minutes per side, turning once to get good grill marks.

To plate, cut racks between ribs. Place a grilled radicchio half and two peach halves on a plate, topped with several lamb chops. Drizzle with remaining Kikkoman Teriyaki Takumi Sauce and sprinkle with green onions. Makes 4 servings

Chicken Stir-Fry

3/4 pound boneless, skinless chicken breasts, cut into thin strips
4 tablespoons Kikkoman Soy Sauce, divided
2 tablespoons cornstarch, divided
2 cloves garlic, minced
1/2 teaspoon minced fresh ginger root or ground ginger
2 tablespoons vegetable oil, divided
1 each red bell pepper and onion, sliced
1/4 pound each sliced mushrooms and snow peas
Hot cooked rice

In bowl, combine chicken, 1 tbsp. each soy sauce and cornstarch, garlic and ginger; let stand 15 minutes. Meanwhile, combine remaining 3 tbsp. soy sauce, 1 tbsp. cornstarch and 3/4 cup water. Heat 1 tbsp. oil in hot wok or skillet over medium-high heat. Add chicken and stir-fry 3 minutes; remove from pan.

Heat remaining 1 tbsp. oil in same pan. Add vegetables and stir-fry 5 minutes. Stir in chicken and soy sauce mixture; stirring constantly, bring to boil and boil 1 minute. Serve over rice. Makes 4 servings

Shrimp or Beef Stir-Fry: Substitute 3/4 pound cleaned shrimp or sliced tender beef steak for chicken. Prepare as above, except stir-fry shrimp or beef only 1 minute.

Quick Cantonizza

1 can (10 oz.) refrigerated pizza dough
1/3 cup Kikkoman Sweet & Sour Sauce
1 small green bell pepper, cut into thin rings
2 ounces cooked ham, cut into strips
1 cup (4 oz.) shredded mozzarella cheese

Prepare pizza dough according to package directions for 12-inch pizza. Spread sweet & sour sauce evenly on dough. Arrange green pepper rings over sauce, then ham strips; top with cheese. Bake in 425° oven according to package directions. Serve immediately. Makes 1 (12-inch) pizza

Cajun Snapper

4 fresh or thawed red snapper fillets (6 oz. each)
3 tablespoons Kikkoman Soy Sauce
1 teaspoon lemon juice
3/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon garlic powder
All-purpose flour
2 to 3 tablespoons vegetable oil
3 tablespoons minced green onions and tops
Lemon wedges

Rinse fillets; pat dry with paper towels. Combine soy sauce, lemon juice, red pepper and garlic powder; rub both sides of fillets with mixture. Blot off excess with paper towels; coat fillets lightly with flour. Heat 2 tbsp. oil in large skillet over medium-high heat; add fillets and arrange in single layer.

Cook 3 to 4 minutes on each side, or until fish flakes easily with fork, adding more oil and lowering temperature, if necessary. Sprinkle green onions over fillets and serve with lemon. Makes 4 servings

Quick Beef Rice Bowls

1 pound lean ground beef
1/2 medium onion, chopped
1 clove garlic, minced
1/2 cup Kikkoman Stir-Fry Sauce
3 cups hot cooked rice
2 cups frozen peas and carrots, cooked

Brown beef with onion and garlic in large skillet over medium-high heat; pour in stir-fry sauce. Cook, stirring, until sauce boils and meat is evenly coated with sauce. ivide rice into large individual serving bowls; spoon meat mixture and vegetables over rice. Makes 4 servings

Teriyaki Glazed Pepper Steaks

1/2 cup Kikkoman Teriyaki Baste & Glaze
2 cloves garlic, pressed
1 teaspoon onion powder
3/4 to 1 teaspoon fresh cracked black pepper
4 boneless tender beef steaks (ribeye or top sirloin), about 3/4 inch thick

Combine teriyaki baste & glaze, garlic, onion powder and pepper. Place steaks on grill 4 to 5 inches from hot coals; brush with baste & glaze mixture. Cook about 10 minutes (for medium-rare), or to desired doneness, turning over and brushing frequently with remaining baste & glaze mixture.

Or, place steaks on rack of broiler pan; brush with baste & glaze mixture. Broil 5 minutes; turn over and brush with remaining baste & glaze mixture. Broil 5 minutes longer [for medium-rare], or to desired doneness. Makes 4 servings

Roasted Garlic Teriyaki Cornish Hens

2 fresh or thawed Rock Cornish hens, quartered
1/2 cup Kikkoman Roasted Garlic Teriyaki Marinade & Sauce

Rinse hen quarters under cold running water; pat dry with paper towels. Pour roasted garlic teriyaki sauce over quarters in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat all pieces well. Refrigerate 8 hours or overnight, turning bag over occasionally.

Arrange hens, skin side down, in single layer in baking pan. Cover and bake in 350º oven 25 minutes. Uncover; turn pieces over and bake 25 minutes longer, or until no longer pink next to bone. If desired, serve pan juices and hens over rice. Makes 4 servings

Glazed Lamb Shoulder Chops

1/3 cup Kikkoman Teriyaki Baste & Glaze
2 teaspoons instant minced onion
1 teaspoon dried rosemary leaves, crumbled
1 teaspoon tomato ketchup
6 lamb shoulder chops

Combine teriyaki baste & glaze, onion, rosemary and ketchup. lace lamb chops on grill 4 to 5 inches from hot coals. Cook 10 minutes (for medium-rare), or to desired doneness, turning over and brushing occasionally with baste & glaze mixture.

Or, place chops on rack of broiler pan; brush with glaze mixture. Broil 4 to 5 inches from heat 6 minutes; turn over and brush with remaining glaze mixture. Broil 6 minutes longer [for medium-rare], or to desired doneness. Makes 6 servings

Ginger Glazed Shrimp

1 pound fresh or thawed large shrimp or prawns (21-25 count)
1/2 cup Kikkoman Teriyaki Baste & Glaze with Honey & Pineapple
2 tablespoons minced green onions and tops
1 tablespoon minced fresh ginger root
1 can (8 oz.) pineapple chunks, drained
4 (15-inch) metal or bamboo skewers

Peel and devein shrimp, leaving shells on tails. Combine baste & glaze, green onions and ginger in medium bowl; remove and reserve 2 tbsp. mixture. Add shrimp to remaining baste & glaze mixture and stir to coat all pieces.

Remove shrimp and place 1 pineapple chunk in curve of each shrimp. Thread each skewer with shrimp and pineapple. Grill or broil 2 minutes. Turn skewers over; brush with reserved baste & glaze mixture. Cook 2 minutes longer, or until shrimp turn pink. Soak bamboo skewers in water 30 minutes to prevent burning. Makes 4 servings

Salisbury Kikko Steaks

1-1/2 pounds regular ground beef
1 tablespoon instant minced onion
4 tablespoons Kikkoman Soy Sauce, divided
1-1/2 teaspoons prepared mustard
1/4 teaspoon black pepper
1/4 cup all-purpose flour

Thoroughly combine beef, onion and 2 tbsp. soy sauce; shape into 4 thick oval patties. Cook patties in preheated large skillet over medium heat 4 minutes. Turn patties over; cook 3 minutes longer, or until done. Meanwhile, combine 2 cups water, remaining 2 tbsp. soy sauce, mustard and pepper.

Remove patties to serving platter; keep warm. Drain off drippings from pan; return 3 tbsp. Blend in flour and cook over medium heat 1 minute, stirring constantly. Gradually stir in soy sauce mixture. Bring to boil; cook and stir until sauce thickens. Serve with patties. Makes 4 servings

Rosemary Lamb Chops

1/2 cup Kikkoman Teriyaki Marinade & Sauce
1 tablespoon dry white wine
1 teaspoon dried rosemary, crushed
1 clove garlic, minced
4 lamb shoulder, arm or blade chops, each about 1/2 to 3/4 inch thick

Combine teriyaki marinade & sauce, wine, rosemary and garlic; remove and reserve 2 tbsp. Pour remaining mixture over lamb chops in large plastic food storage bag. Press air out of bag; close top securely. Refrigerate 45 minutes, turning bag over occasionally. Remove chops from marinade; discard marinade.

Place lamb chops on grill 4 to 5 inches from hot coals. Cook 5 minutes on each side (for medium-rare), or to desired doneness, turning over and brushing occasionally with reserved marinade.

Or, place lamb chops on rack of broiler pan. Broil 4 to 5 inches from heat 5 to 6 minutes on each side [for medium-rare]; brush with reserved marinade after turning over. Makes 4 servings

Diamond Head Ham

8 to 10-pound canned ham
1 can (20 oz.) sliced pineapple in syrup
1/2 cup orange marmalade
1/3 cup Kikkoman Teriyaki Marinade & Sauce
1/4 cup brown sugar, packed
1 tablespoon butter or margarine
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
Maraschino cherries, optional

Place ham on rack in large roasting pan. Insert meat thermometer so bulb is in center of ham. Bake in 325º oven until thermometer registers 140º, about 2 to 2-1/2 hours. Meanwhile, drain pineapple reserving all syrup.

Combine syrup with remaining ingredients, except cherries and pineapple, in saucepan; heat until butter melts. About 1/2 hour before ham is done, brush with glaze. Continue brushing with glaze every 10 minutes. When applying final glaze, garnish ham with pineapple slices and cherries. Makes 24 servings

Deluxe Teriyaki Burgers

1-1/2 pounds lean ground beef
3/4 cup Kikkoman Teriyaki Baste & Glaze, divided
1 egg, beaten
1/2 cup chopped onion
1/3 cup finely grated red potato (about 1 small potato)
6 hamburger buns, toasted
Lettuce leaves and tomato slices

Thoroughly combine beef, 1/4 cup teriyaki baste & glaze, egg, onion and potato; shape into 6 patties. Grill or broil 4 minutes on each side, or until at least medium doneness, brushing occasionally with 1/4 cup baste & glaze.

Spread both halves of buns with remaining baste & glaze. Place lettuce, burgers and tomato on bottom halves of buns; cover with top halves. Makes 6 servings

Crusty Chicken Littles

4 boneless, skinless chicken breast halves
3 tablespoons Kikkoman Less Sodium Soy Sauce
1/2 teaspoon finely grated fresh lemon peel
1/4 teaspoon dried Italian herbs, crumbled
2 tablespoons vegetable oil
1 egg
1/2 cup yellow cornmeal
2 tablespoons all-purpose flour
1/2 teaspoon medium-ground black pepper
Ketchup or ranch salad dressing (optional)

Remove fillets from chicken; cut chicken diagonally into 1/2-inch wide strips. Coat chicken strips and fillets with less sodium soy sauce, lemon peel and herb; let stand 15 minutes. Meanwhile, oil bottom of large shallow, baking pan. Beat egg in small bowl and mix cornmeal, flour and pepper in shallow dish.

Dip chicken into egg and coat with cornmeal mixture; place in single layer in oiled pan. Bake in 400º oven 5 minutes. Turn chicken over; bake 10 minutes longer, or until chicken is no longer pink in center. Serve with ketchup or ranch salad dressing, if desired. Makes 6 servings

Dragon Skewered Beef

1-1/4 pounds beef sirloin, 1-1/2 inches thick
1/4 cup Kikkoman Teriyaki Marinade & Sauce
1 tablespoon peanut butter
1 teaspoon brown sugar, packed
1 teaspoon garlic powder
1/2 teaspoon hot pepper sauce
1 can (8 oz.) pineapple chunks, drained
Bamboo skewers

Cut beef into 1-1/2-inch cubes. Place in small bowl. Thoroughly blend teriyaki sauce, peanut butter, brown sugar, garlic powder and pepper sauce. Pour mixture over beef, turning pieces over several times to coat thoroughly. Let stand 1 hour, turning pieces over occasionally.

Remove meat from marinade and reserve marinade. Thread beef and pineapple chunks alternately on 4 skewers. Arrange skewers in single layer on 12-inch round glass or ceramic platter. Brush with reserved marinade.

Microwave on High for 2 minutes. Turn skewers over and rotate positions on platter, moving center skewers to edge. Brush with marinade. Microwave on High 2 minutes longer, or to desired degree of doneness. Makes 4 servings

Caribbean Pork with Bananas

3 medium-size yellow bananas
1/2 cup Kikkoman Sweet & Sour Sauce
2 tablespoons dark brown sugar, packed
3 tablespoons dark rum
1 large clove garlic, pressed
4 center-cut pork loin chops, 1/2 inch thick
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon vegetable oil

Peel and finely chop 1 banana; combine with sweet & sour sauce, brown sugar, rum and garlic. Trim excess fat from pork; sprinkle both sides with salt and pepper. Brown pork thoroughly in hot oil over medium-high heat in large skillet.

Pour in banana sauce mixture; turn pork over to coat both sides with sauce. Reduce heat and simmer, covered, 50 minutes, or until pork is tender, turning pork over every 20 minutes.

Remove pork; keep warm. Peel remaining bananas; cut each in half crosswise, then lengthwise in half. Arrange bananas in single layer in sauce; cook 1 minute. Carefully turn bananas over; cook 1 minute longer. Makes 4 servings

Baked Sesame Chicken with Sweet & Sour Sauce

1/4 cup sesame seed, toasted
3 tablespoons dry bread crumbs
2 teaspoons onion powder
1/4 teaspoon black pepper
2 tablespoons margarine
1 tablespoon Kikkoman Soy Sauce
4 boneless, skinless chicken breast halves
1/3 cup Kikkoman Sweet & Sour Sauce
3 tablespoons brown sugar, packed
1/2 teaspoon Oriental sesame oil

Combine sesame seed, bread crumbs, onion powder and pepper in shallow pan or plate. Melt margarine in small skillet; remove from heat and stir in soy sauce. Coat both sides of chicken, 1 piece at a time, with margarine mixture, then with sesame seed mixture. Arrange chicken, side by side, on large rack on foil-lined baking pan.

Bake in 375º oven 20 minutes, or until no longer pink in center. Meanwhile, combine sweet & sour sauce, brown sugar and 3 tbsp. water in small saucepan. Cook, stirring, over medium heat until mixture boils. Remove from heat; stir in sesame oil. Serve sauce with chicken. Makes 4 servings

Baked Kielbasa & Beans

2 cans (15 oz. each) pork and beans
1/2 cup Kikkoman Teriyaki Baste & Glaze
2 tablespoons brown sugar, packed
2 tablespoons instant minced onion
1 tablespoon prepared yellow mustard
1 pound precooked beef kielbasa (Polish sausage), cut crosswise into 8 equal pieces

Drain 1 can of pork and beans; thoroughly mix together with undrained can of pork and beans, baste & glaze, brown sugar, onion and mustard in 2-quart casserole.

Arrange kielbasa on top of beans in spoke-like fashion. Cover and bake in 400º oven 30 minutes, or until hot and bubbly. Makes 4 servings

Scallops with Black Bean Sauce

16 large sea scallops (about 1-1/4 pounds)
1 tablespoon vegetable oil
2 tablespoons Kikkoman Black Bean Sauce with Garlic
1 teaspoon Oriental sesame oil
1/2 teaspoon Kikkoman Soy Sauce
1 tablespoon slivered fresh ginger root
1/4 cup diagonally, thinly sliced green onions and tops

Rinse scallops; pat dry with paper towels. Toss scallops with oil in bowl until well coated. Combine black bean sauce, sesame oil, soy sauce and 3 tbsp. water. Heat heavy nonstick skillet over medium-high heat until hot. Place scallops in single layer in pan.

Cook 2 minutes until browned and slightly blackened around edges. Turn scallops over; cook about 2 to 3 minutes longer, or until opaque and cooked through. Reduce heat during last minute of cooking if pan becomes too hot.

Remove pan from heat. Stir in ginger and black bean sauce mixture. Return pan to medium heat; cook just until sauce is heated through. Place scallops and sauce on warm serving platter; sprinkle green onions over scallops. Makes 4 servings

Teriyaki Glazed Pork Tenderloins

1/3 cup Kikkoman Teriyaki Baste & Glaze
1 tablespoon dry sherry
1/2 teaspoon ginger juice
1/4 teaspoon grated fresh orange peel
2 pork tenderloins, each about 3/4 pound

Combine teriyaki baste & glaze, sherry, ginger juice and orange peel. Place tenderloins on grill 5 to 7 inches from hot coals. Cook 10 minutes, turning over occasionally. Brush both sides of tenderloins with baste & glaze mixture.

Cook 10 minutes longer, or until just done, turning and brushing frequently with baste & glaze mixture. Remove from grill and let stand 5 minutes. To serve, cut across grain into thin slices. Makes 4 to 6 servings

Sweet & Sour Meatballs over Noodles

3/4 cup Kikkoman Sweet & Sour Sauce
1 can (8 oz.) tomato sauce
1 tablespoon sugar
1 pound frozen fully cooked meatballs
1 pkg. (16 oz.) frozen vegetable mixture of choice
Hot cooked extra-wide egg noodles

Blend sweet & sour sauce, tomato sauce, sugar and 2/3 cup water in Dutch over or large saucepan. Stir in meatballs and vegetables.

Bring to boil over medium-high heat, stirring occasionally. Reduce heat; cover and simmer 15 minutes, or until meatballs and vegetables are heated through, stirring occasionally. Serve over noodles. Makes 4 to 6 servings

Spareribs Chinese

4 pounds pork spareribs
1/2 cup Kikkoman Soy Sauce
1/3 cup honey
1/4 cup dry sherry
1 clove garlic, crushed
1/4 teaspoon ground ginger

Cut ribs into serving pieces; place in shallow, foil-lined pan, meaty side down. Combine remaining ingredients; brush ribs thoroughly with sauce. Cover and bake at 350º 1 hour.

Turn ribs over, pour remaining sauce over ribs and brush with sauce. Bake, uncovered, 30 minutes longer; brush occasionally. Makes 4 to 6 servings

Snake Alley Noodles

3/4 pound uncooked spaghetti
1/4 cup Kikkoman Soy Sauce
2 tablespoons dry sherry
4 teaspoons cornstarch
1 pound ground pork
1 tablespoon minced fresh ginger root
2 cloves garlic, minced
1/2 teaspoon crushed red pepper
3/4 cup chopped green onions and tops
1/2 pound cooked baby shrimp, rinsed and drained

Cook spaghetti according to package directions, omitting salt; drain and keep warm. Meanwhile, combine soy sauce, sherry, cornstarch and 1 cup water. Stir-fry pork with ginger, garlic and red pepper in hot wok or large skillet over medium heat, until pork is cooked.

Add green onions; stir-fry 1 minute. Add soy sauce mixture; cook and stir until mixture boils and thickens slightly. Stir in shrimp and heat through. Pour over noodles and toss to combine. Makes 4 to 6 servings

Skillet Turkey & Pasta

3/4 pound ground turkey or chicken
1 medium onion, chopped
1/4 teaspoon garlic powder
1 can (14-1/2 oz.) stewed tomatoes
1/4 cup Kikkoman Soy Sauce
1-1/4 teaspoons dried basil leaves, crumbled
2-1/2 cups uncooked bow-tie macaroni
1 package (9 oz.) frozen Italian green beans

Cook turkey with onion and garlic powder in large skillet with cover over medium-high heat, breaking up large chunks. Stir in tomatoes, soy sauce, basil and 1-1/4 cups water; cover and bring to boil. Stir in macaroni; cover and return to boil.

Reduce heat; simmer 15 minutes, stirring once. Stir in green beans; cover and return to boil. Reduce heat and simmer 10 to 12 minutes longer, or until macaroni and beans are tender, stirring occasionally. Makes 4 servings

Skillet Pineapple Beef

1 pound boneless, tender beef steak, thinly sliced
2 tablespoons plus 1 teaspoon cornstarch, divided
2 tablespoons plus 1/4 cup Kikkoman Soy Sauce, divided
1 can (20 oz.) pineapple chunks
2 tablespoons oil
1 clove garlic, minced
1 cup sliced red bell pepper
4 green onions and tops, cut into 1-inch lengths
Hot cooked rice

Coat meat with mixture of 2 tbsp. each cornstarch and soy sauce. Reserving 1/2 cup juice, drain pineapple. Combine reserved juice and remaining 1/4 cup soy sauce; stir in remaining 1 teaspoon cornstarch. Heat oil in large skillet over medium-high heat.

Add meat and garlic; cook and stir 1 minute. Add bell pepper and green onions; cook and stir 3 minutes. Add soy sauce mixture and pineapple. Cook, stirring constantly, until sauce boils and thickens slightly.
Serve over rice. Makes 4 servings