Kikkoman Recipes

Mediterranean Kabobs

1-1/2 pounds boneless beef sirloin steak, 1 inch thick
1/4 cup Kikkoman Soy Sauce
3 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, pressed
1 teaspoon dried oregano leaves, crumbled
1 teaspoon dried basil leaves, crumbled
6 (10-inch) metal or bamboo skewers

Cut beef into 1-inch square pieces. Combine soy sauce, oil, lemon juice, garlic, oregano and basil; pour over beef in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat beef well.

Refrigerate 30 minutes, turning bag over once. Thread beef onto skewers, leaving space between pieces. Cook kabobs on grill, 5 inches from hot coals, 3 to 4 minutes on each side (for medium-rare), or to desired doneness. (Or, broil kabobs on rack of broiler pan, 3 to 4 inches from heat source, 3 to 4 minutes on each side [for medium-rare], or to desired doneness.) Soak bamboo skewers in water 30 minutes to prevent burning. Makes 6 servings

Kung Pao Chicken

1 pound boneless, skinless chicken
5 tablespoons Kikkoman Stir-Fry Sauce, divided
1 teaspoon vinegar
1/2 to 3/4 teaspoon crushed red pepper
1/4 teaspoon cornstarch
2 tablespoons water
3 tablespoons vegetable oil, divided
1 large clove garlic, minced
1 large onion, chunked
2 small green bell peppers, chunked
2/3 cup unsalted roasted peanuts

Cut chicken into 1-inch square pieces; coat with 1 tbsp. stir-fry sauce. Let stand 30 minutes. Meanwhile, combine remaining 4 tablespoons stir-fry sauce, vinegar and red pepper. Dissolve cornstarch in 2 tbsp. water. Heat 1 tbsp. oil in hot wok or large skillet over high heat.

Add chicken and garlic and stir-fry 3 minutes; remove. Heat remaining 2 tbsp. oil in same pan. Add onion; stir-fry 1 minute. Add bell peppers; stir-fry 4 minutes longer. Add chicken, stir-fry sauce mixture, cornstarch mixture and peanuts; cook and stir until sauce boils and thickens. Serve immediately. Makes 4 servings

Halibut Paella

1 small onion, finely chopped
1 small green bell pepper, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 can (14-1/2 oz.) no salt added stewed tomatoes
2 teaspoons vinegar
1/2 teaspoon turmeric
1/4 teaspoon black pepper
1 bay leaf
1 cup uncooked long grain rice
3/4 pound fresh or thawed halibut fillets, cut into 1-inch squares
3 tablespoons Kikkoman Less Sodium Soy Sauce
1/2 teaspoon hot pepper sauce
1 cup frozen peas, thawed

Sauté onion, bell pepper and garlic in hot oil in large skillet over medium heat 5 minutes. Mix in tomatoes, vinegar, turmeric, pepper, bay leaf and 1-1/2 cups water; bring to boil. Stir in rice. Reduce heat; cover and simmer 20 minutes.

Meanwhile, marinate halibut in mixture of less sodium soy sauce and pepper sauce 15 minutes. Sprinkle halibut mixture and peas evenly over rice. Cover and cook 10 minutes longer, or until fish flakes easily with fork.

Remove from heat; discard bay leaf. Gently combine fish and peas with rice; cover and let stand 1 minute before serving. Makes 4 servings

Ginger Beef Roast

2-pound beef eye round roast
1/4 cup Kikkoman Soy Sauce
1 tablespoon sesame seed, toasted and crushed
2 tablespoons dry sherry
2 tablespoons vegetable oil
1 tablespoon grated fresh ginger root
1 clove garlic, pressed
1/4 teaspoon sugar
2 teaspoons minced fresh cilantro

Combine soy sauce, sesame seed, sherry, oil, ginger, garlic, sugar and 2 tbsp. water; set aside. Butterfly beef eye round roast by cutting horizontally through center (parallel to surface of meat) the length and width of the roast. Do not cut though opposite side. Meat should lie flat.

Place roast and soy sauce mixture in large plastic bag. Press air out of bag; close securely. Turn bag over several times to coat both sides of roast. Refrigerate 1 hour, turning over occasionally.

Reserving marinade, remove roast and place on broiler pan so surface of meat is about 5 inches from heat source. Broil 10 minutes; turn roast over and brush with reserved marinade. Broil 10 to 15 minutes longer.

Cut roast lengthwise through center to separate into 2 pieces. Carve each piece into thin slices. Arrange on serving platter and sprinkle with cilantro. Makes 8 servings

General’s Chicken

1-1/4 pounds boneless, skinless chicken breasts and thighs
2 tablespoons Kikkoman Soy Sauce, divided
1 tablespoon dry sherry
2 large cloves garlic, pressed
1/2 cup cornstarch
2/3 cup vegetable oil
1 large clove garlic, thinly sliced
1/2 teaspoon crushed red pepper
1/2 teaspoon minced fresh ginger root
1/2 cup light corn syrup
2 tablespoons sugar
2 tablespoons vinegar
1 teaspoon sesame seed, toasted

Cut chicken into 1-inch square pieces. Combine 1 tablespoon soy sauce, sherry and pressed garlic in small bowl; stir in chicken. Let stand 15 minutes. Coat half of chicken pieces lightly with cornstarch; shake off excess.

Heat oil in large skillet over medium-high heat. Add chicken pieces; reduce heat to medium. Cook about 3-1/2 minutes on each side, or until no longer pink in center. Remove with slotted spoon and drain on paper towels; keep warm. Repeat procedure with remaining chicken.

Drain off all but 1 teaspoon oil from skillet. Add sliced garlic, red pepper and ginger; stir-fry 1 minute over medium heat. Stir in corn syrup, sugar, vinegar and remaining 1 tbsp. soy sauce. Bring to boil; cook, stirring constantly, 2 minutes, or until mixture starts to thicken.

Stir in cooked chicken pieces until well coated with sauce and heated through. Turn out into serving bowl and sprinkle sesame seed over chicken and sauce. Makes 4 servings

Garlicky Teriyaki Pork Tenderloins

2 pork tenderloins, about 3/4 pound each
3/4 cup plus 2 tablespoons Kikkoman Roasted Garlic
Teriyaki Marinade & Sauce, divided
1 tablespoon rice vinegar
1/2 teaspoon onion powder

Slice tenderloins lengthwise almost in half, being careful not to cut all the way through; press open to flatten. Carefully place pork in large plastic food storage bag. Combine 3/4 cup roasted garlic teriyaki sauce, rice vinegar and onion powder; pour over pork. Press air out of bag; close top securely.

Turn bag over several times to coat pork well. Let stand 30 minutes, turning bag over occasionally. Remove pork from marinade; discard marinade. Cook pork on grill 4 to 5 inches from medium-hot coals 10 to 12 minutes, or until meat thermometer inserted into thickest part registers 160º, turning over and brushing occasionally with remaining 2 tbsp. roasted garlic teriyaki sauce. Let stand 5 minutes before slicing. Makes 4 to 6 servings

Crystal Shrimp with Sweet & Sour Sauce

1/2 cup Kikkoman Sweet & Sour Sauce
2 teaspoons cornstarch
1/2 pound medium shrimp, peeled and deveined
1 egg white, beaten
2 tablespoons vegetable oil, divided
1 clove garlic, minced
2 carrots, cut diagonally into thin slices
1 green bell pepper, chunked
1 onion, chunked
1 tablespoon sesame seed, toasted

Combine sweet & sour sauce with 1 tbsp. water. Measure cornstarch into large plastic bag. Coat shrimp with egg white; drain off excess egg. Add shrimp to cornstarch; shake bag to coat. Heat 1 tbsp. oil in hot wok or large skillet over medium-high heat. Add garlic; stir-fry 10 seconds, or until fragrant.

Add shrimp and stir-fry 2 minutes, or until shrimp is pink; remove. Heat remaining 1 tbsp. oil in same pan over high heat. Add carrots, pepper and onion; stir-fry 4 minutes. Add shrimp and sweet & sour sauce mixture; cook and stir until shrimp and vegetables are coated with sauce. Remove from heat; stir in sesame seed. Serve immediately. Makes 4 servings

Chicken Scaloppine and Peaches

1 can (15 oz.) sliced cling peaches
1/3 cup Kikkoman Plum Sauce
4 boneless, skinless chicken breast halves, about 6 ounces each
1/4 cup all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
4 tablespoons vegetable oil, divided
1 tablespoon minced Italian parsley

Reserving 1/2 cup juice, drain peaches. Blend reserved juice and plum sauce. Pound chicken gently and evenly between sheets of waxed paper until pieces are about 1/4 inch thick. Combine flour, garlic powder and salt; lightly coat both sides of chicken with mixture.

Heat 2 tbsp. oil in large skillet over medium-high heat until hot. Add 2 pieces of chicken; cook 2 minutes on each side, or until chicken is no longer pink in center. Remove and keep warm on serving platter. Repeat cooking procedure with remaining 2 tbsp. oil and chicken pieces; remove to platter and keep warm.

Reduce heat to medium-low; add peaches and plum sauce mixture to same pan. Cook, stirring, 1 minute, or until peaches are heated through. Spoon peaches and sauce over chicken and sprinkle with parsley on top. Makes 4 servings

Chicken Teriyaki Rice Bowl

1/2 cup Kikkoman Teriyaki Marinade & Sauce
2 tablespoons sugar
1-1/2 pounds boneless, skinless chicken breasts, cut crosswise into 1/2-inch thick slices
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 chicken 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 chicken and sauté 5 minutes.

Add teriyaki sauce mixture; cook, stirring, about 1 minute, or until sauce boils and thickens slightly. Spoon chicken and sauce over rice in large individual serving bowls. Serve vegetables on top of rice or on the side, as desired. Makes 4 to 6 servings

Chinese Roast Pork

4-pound pork loin roast
3/4 cup Kikkoman Soy Sauce
1/3 cup dry sherry
1/3 cup honey
2 cloves garlic, crushed
1/2 teaspoon ground ginger

Pierce meaty sides of roast with fork; place in large plastic food storage bag. Combine remaining ingredients; pour over roast. Press air out; close top securely. Refrigerate 8 hours or overnight; turn bag over occasionally. Remove roast; reserve marinade. Place roast in shallow pan.

Roast at 325º 1 hour. Brush with reserved marinade; cover loosely with foil. Roast 1 hour and 10 minutes longer, or until meat thermometer inserted into center registers 150º, brushing several times with marinade.

Remove roast; let stand 15 minutes. Combine pan drippings with remaining marinade in small saucepan. Bring to boil and cook 1 minute; serve with roast. Makes 6 servings

Chicken with Bok Choy

1/2 chicken breast, skinned and boned
2 tablespoons cornstarch, divided
4 tablespoons Kikkoman Teriyaki Marinade & Sauce, divided
1 tablespoon minced fresh ginger root
1 pound bok choy cabbage, washed
3 tablespoons vegetable oil, divided
1 onion, chunked and separated
1/2 pound fresh mushrooms, sliced

Cut chicken into narrow strips. Mix 1 tbsp. each cornstarch and teriyaki sauce with ginger; stir in chicken. Let stand 10 minutes. Meanwhile, combine remaining 1 tbsp. cornstarch, 3 tbsp. teriyaki sauce and 3/4 cup water. Cut bok choy crosswise into 2-inch wide pieces.

Heat 1 tbsp. oil in wok or large skillet over high heat. Add chicken and stir-fry 1 minute; remove. Heat 2 tbsp. remaining oil in same wok. Add bok choy stems, onion and mushrooms; stir-fry 4 minutes. Add leaves; stir-fry 1 minute. Add chicken and teriyaki sauce mixture; cook and stir until sauce boils and thickens. Makes 4 servings

Chinese Roasted Chicken

1 (4-pound) fresh or thawed whole roasting chicken
2 tablespoons Kikkoman Less Sodium Soy Sauce
2 teaspoons dry sherry
1 teaspoon vegetable oil
1 large clove garlic, pressed
1/2 teaspoon fennel seed, crushed
1/2 teaspoon ground ginger
1/4 teaspoon sugar
1/8 teaspoon ground cloves

Remove and discard giblets and neck from chicken. Rinse chicken under cold running water; drain well and pat dry with paper towels. Pierce chicken thoroughly with fork. Place chicken, breast side up, in shallow, foil-lined roasting pan.

Combine less sodium soy sauce, sherry, oil, garlic, fennel, ginger, sugar and cloves. Brush cavity and skin thoroughly with sauce mixture. Roast in 325° oven 1 hour and 45 minutes, or until meat thermometer inserted into thigh registers 180°, brushing chicken occasionally with remaining sauce mixture during last 40 minutes of roasting time. Remove chicken from oven and let stand 10 minutes before carving. Makes 4 servings

Chinese Tea-Smoked Ribs

16 bags black tea leaves (1-1/4 oz.)
1-1/2 teaspoons fennel seed, crushed
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon black pepper
Non-stick cooking spray
3 pounds pork spareribs, sawed in thirds across bones
1/2 cup Kikkoman Teriyaki Baste & Glaze
1 tablespoon tomato ketchup
1 clove garlic, minced
1/8 teaspoon ground red pepper (cayenne)

Remove tea leaves from bags; combine with fennel, ginger, cloves and black pepper. Thoroughly spray large rack and large shallow baking pan with non-stick cooking spray. Sprinkle tea mixture evenly in pan. Cut ribs into 1-rib pieces and place, meaty side up, on rack over tea mixture.

Cover pan with foil and bake at 350° 30 minutes. Meanwhile, combine teriyaki baste & glaze, ketchup, garlic and cayenne pepper; set aside. Remove ribs from oven; reduce oven temperature to 325°.

Reserving about 2 tbsp., brush both sides of ribs with baste & glaze mixture; return to oven and bake, uncovered, 40 minutes. Brush tops of ribs with reserved baste & glaze mixture and bake 5 minutes longer. Makes 3 to 4 servings

Chinese Zodiac Cashew Pork

1/2 pound boneless lean pork
3 tablespoons Kikkoman Soy Sauce, divided
2 tablespoons cornstarch, divided
1 teaspoon sugar, divided
1 clove garlic, minced
1/2 teaspoon fennel seed, crushed
2 tablespoons vegetable oil, divided
1 small onion, chunked
1 bunch green onions, cut into 2-inch lengths, separating whites from tops
2 medium carrots, thinly sliced
1/3 cup roasted unsalted cashews
Hot cooked rice

Cut pork across grain into thin slices; coat with mixture of 1 tbsp. each soy sauce and cornstarch, 1/2 teaspoon sugar and garlic. Let stand 15 minutes. Blend remaining 2 tbsp.soy sauce, 1 tbsp. cornstarch, 1/2 teaspoon sugar, fennel and 3/4 cup water.

Heat 1 tbsp. oil in hot wok or large skillet over high heat. Add pork and stir-fry 2 minutes; remove. Heat remaining 1 tbsp. oil in same pan. Add onion and whites of green onions; stir-fry 1 minute.

Add carrots; stir-fry 3 minutes. Add green onion tops; stir-fry 1 minute. Add pork and soy sauce mixture. Cook, stirring, until sauce boils and thickens. Sprinkle with cashews; serve over rice. Makes 4 servings

Chinois Duckling

1 thawed duckling, quartered
3 tablespoons Kikkoman Less Sodium Soy Sauce, divided
1 tablespoon vegetable oil
2 tablespoons dry sherry
1 clove garlic, minced
1 teaspoon ginger juice
2 stalks celery, cut diagonally into 1/4-thick slices
2 green onions and tops, cut into 1-inch lengths
2 teaspoons cornstarch

Wash duckling quarters; dry with paper toweling. Rub thoroughly with 2 tbsp.soy sauce; let stand 15 minutes. Brown slowly in hot oil in Dutch oven or large skillet; drain off fat. Add sherry and garlic. Cover and simmer 45 minutes, or until tender, turning quarters over once. Remove from pan; keep warm.

Spoon off and discard fat from pan juices; return 1/3 cup pan juices to pan. Add remaining soy sauce, ginger juice, celery and green onions; cook 2 minutes. Combine cornstarch with 1/3 cup water; stir into pan. Cook and stir until sauce boils and thickens. To serve, spoon sauce over duckling quarters. Makes 4 servings

Teriyaki Pot Roast

1/2 cup all-purpose flour
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
3 to 4-pound beef chuck pot roast, about 2 inches thick
1 tablespoon vegetable oil
1/2 cup Kikkoman Teriyaki Marinade & Sauce
3 medium potatoes, quartered

Combine flour, garlic powder and pepper. Coat both sides of meat with flour mixture; reserve mixture. Lightly brown meat slowly on both sides in hot oil in Dutch oven or large skillet. Combine teriyaki sauce and 1-1/4 cups water; pour over meat. Cover and simmer 1-1/2 hours.

Arrange potatoes around meat and simmer, covered, 30 minutes longer, or until potatoes are tender. Meanwhile, blend 1/4 cup reserved flour mixture and 1/2 cup water. Remove meat and potatoes to serving platter; keep warm.

Pour pan drippings into large measuring cup. Skim off fat; reserve 2-1/2 cups. Return reserved drippings to pan and bring to boil. Gradually stir in flour mixture. Cook and stir until thickened. To serve, slice meat across grain and serve with potatoes and gravy. Makes 4 to 6 servings

Tomato Caesar

1 short or 1/2 regular baguette
1/4 cup butter or margarine, softened
1 tablespoon Kikkoman Soy Sauce
1/2 teaspoon minced garlic
2 heads romaine lettuce
1/2 cucumber, scored with fork and sliced
2 large tomatoes, sliced
Tomato Caesar Dressing

Cut baguette crosswise into 1/2-inch thick slices. Combine butter, soy sauce and garlic; beat until well blended. Spread both sides of baguette slices generously with mixture. Place on large baking sheet.

Bake in 400º oven 4 minutes. Turn slices over and bake 4 minutes longer, or until golden brown and toasted. Remove from oven and cool on wire rack. Select medium-size middle leaves of romaine. (Store outer and inner leaves for another use.)

Wash and drain well. Place desired number of leaves on each of 4 plates. Arrange cucumber, tomato slices and croutons over leaves. Drizzle dressing over salad; serve with remaining dressing and croutons. Makes 4 servings

Tomato Caesar Dressing: Combine 1 cup real mayonnaise, 3 tbsp. olive oil, 2 tbsp. Kikkoman Soy Sauce, 4 teaspoons lemon juice, 1 tbsp. grated Parmesan cheese, 2 teaspoons minced garlic and 1 teaspoon sugar with wire whisk until smooth.

Thai-Style Salad Dressing

1/2 cup light corn syrup
3 tablespoons Kikkoman Less Sodium Soy Sauce
3 tablespoons fresh lime juice
2 tablespoons vegetable oil
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh mint leaves
1 teaspoon crushed red pepper
1 clove garlic, pressed

Measure all ingredients into jar with screw-top lid; cover and shake well. Makes about 1 cup dressing

Note: Spoon desired amount of dressing over mixture of baby spinach leaves, shredded carrot and thinly sliced cucumber. Toss to coat vegetables and sprinkle with chopped roasted peanuts. Refrigerate remaining dressing.

Teriyaki Pork Ragout

1-1/2 pounds boneless pork shoulder (Boston butt)
3 tablespoons all-purpose flour, divided
1 tablespoon vegetable oil
1/3 cup Kikkoman Teriyaki Marinade & Sauce
1/3 cup dry white wine
2 tablespoons tomato ketchup
1 medium onion, chunked
1/2 teaspoon dried basil leaves, crumbled
1 bag (16 oz.) frozen vegetable mixture (carrot, cauliflower & broccoli)
Hot cooked egg noodles

Cut pork into 1-inch cubes; coat with 2 tbsp. flour. Heat oil in Dutch oven or large skillet over medium-high heat. Add pork and brown on all sides. Drain off excess fat.

Stir in teriyaki sauce, wine, ketchup and 1/3 cup water; cover and bring to boil. Reduce heat; simmer 30 minutes. Add onion and basil; simmer, covered, 20 minutes.

Add vegetable mixture; bring to boil. Simmer, covered, 6 to 10 minutes longer, or until pork and vegetables are tender. Blend remaining 1 tbsp. flour with 2 tbsp. water; stir into pan. Cook, stirring constantly, until sauce boils and thickens, about 1 minute. Serve over noodles. Makes 6 servings

Sweet & Sour Chicken Salad

1 tablespoon cornstarch
1 tablespoon Kikkoman Soy Sauce
3/4 pound boneless, skinless chicken, cut into thin strips
1 tablespoon vegetable oil
1/4 cup Kikkoman Sweet & Sour Sauce
1/4 teaspoon dry mustard
1/3 cup vegetable oil
4 cups shredded lettuce
1/4 cup chopped green onions and tops
2 tablespoons sesame seed, toasted

Combine cornstarch and soy sauce in small bowl; stir in chicken. Let stand 15 minutes. Heat 1 tbsp. oil in hot wok or large skillet over high heat. Add chicken; stir-fry 3 minutes, or until tender. Cool.

Meanwhile, measure sweet & sour sauce, mustard and 1/3 cup oil into jar with screwtop lid. Cover and shake until well blended. Combine chicken, lettuce, green onions and sesame seed in large bowl. Pour in dressing; toss to coat all pieces well. Makes 4 servings

Dijon Tenderloins

1/2 cup Kikkoman Teriyaki Baste & Glaze with Honey & Pineapple
2 teaspoons Dijon-style mustard
2 pork tenderloins, 3/4 pound each

Blend teriyaki baste & glaze with honey & pineapple, mustard and 2 tbsp. water; remove and reserve 1/3 cupful. Butterfly tenderloins lengthwise, being careful not to cut all the way through; press open to flatten.

Cook on grill 5 to 7 inches from medium-hot coals 12 minutes, or until meat thermometer inserted into thickest part registers 160°, turning over and brushing occasionally with remaining glaze mixture.

Or, broil 4 to 5 inches from heat source 10 minutes; turn over and brush once with glaze mixture. Let stand 5 minutes before slicing. Serve with reserved glaze mixture. Makes 4 to 6 servngs

Takumi Sandwiches with Spicy Miso Slaw

1 pound pork tenderloin
1/2 cup + 4 teaspoons Kikkoman Teriyaki Takumi Collection, Spicy Miso Sauce, divided
2 cups packaged coleslaw mix
1/4 cup mayonnaise
1 teaspoon rice vinegar
4 Kaiser or other crusty rolls, split

Preheat broiler. Place pork and 1/2 cup Spicy Miso Sauce in a bowl, cover, and allow to marinate in refrigerator for 30 minutes. Transfer pork to a rack set in a broiling pan, and reserve marinade. Broil for 12 to 15 minutes, turning once, and basting frequently with reserved marinade. Remove from oven, allow pork to stand 10 minutes, and then slice thinly.

In a medium bowl, stir together coleslaw mix, 4 teaspoons Spicy Miso Sauce, mayonnaise, and rice vinegar. To prepare sandwiches, divide sliced pork over the bottoms of the rolls. Top with spicy miso slaw, cover with tops of rolls, and serve. Makes 4 sandwiches

Japanese Cucumber Salad

2 medium cucumbers, peeled and seeded
2 teaspoons salt
1/3 cup rice vinegar
1 tablespoon sugar
2 teaspoons Kikkoman Soy Sauce
1/4 teaspoon grated fresh ginger root

Cut cucumbers into thin slices; place in bowl and sprinkle with salt. Let stand at room temperature 30 minutes, or until cucumbers are softened.

Drain and squeeze out excess liquid. Combine vinegar, sugar, soy sauce and ginger in serving bowl; add cucumbers and mix well. Chill thoroughly before serving. Makes 4 servings

Teri-ific Pork Chops

1/2 cup Kikkoman Less Sodium Teriyaki Marinade & Sauce
2 tablespoons prepared horseradish
1/8 teaspoon ground cinnamon
4 rib or loin pork chops, about 3/4 inch thick

Blend less sodium teriyaki marinade & sauce, horseradish and cinnamon; pour over chops 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 2 hours, turning bag over occasionally.

Cook chops on grill 5 to 7 inches from medium-hot coals 10 to 12 minutes, or until just done. Or, broil chops 5 to 7 inches from heat source 8 to 10 minutes, or just done. Makes 4 servings

Teriyaki Butterflied Lamb

3/4 cup Kikkoman Teriyaki Baste & Glaze
1 teaspoon grated fresh orange peel
1 tablespoon orange juice
1 teaspoon hot pepper sauce
4 cloves garlic, pressed
1 lamb leg, sirloin or shank half (4 lbs.), boned and butterflied

Combine teriyaki baste & glaze, orange peel and juice, pepper sauce and garlic. Trim and discard "fell" and excess fat from lamb; place lamb on grill 5 inches from hot coals. Brush lightly with baste & glaze mixture.

Cook about 40 minutes, or until meat thermometer inserted into thickest part registers 140° (for rare), 160° (for medium) or 170° (for well done), turning lamb over occasionally and brushing frequently with glaze. Makes 6 to 8 servings

Note: To broil lamb, place on rack of broiler pan. Broil 5 inches from heat source 20 minutes, brushing occasionally with baste & glaze mixture. Turn lamb over and cook 20 minutes longer, or until meat thermometer inserted into thickest part registers 140° (for rare), or to desired doneness, brushing occasionally with glaze.