Kikk Up the Flavor

 
March 2019 Issue

by Lindsay Gifford
Recipes, Information and Photography provided by Kikkoman

I’m shouting it for the world to hear: “I LOVE Asian food.” Quick, easy, and loaded with vegetables,  Asian dishes are a no-brainer when it comes to a flavor-filled, delicious dinner. For this month’s “#worldwidewomen” themed issue, we turned to the best-selling and most widely recognized soy sauce brand: Kikkoman.

All seasoned cooks have secret ingredients they use to add that last, elusive layer of flavor to their dish that brings everything together. Asian chefs have been using traditionally brewed soy sauce in this capacity for hundreds of years. During the 17th century, legend has it the original recipe for Kikkoman Soy Sauce was developed and brewed by a resourceful widow in Noda, Japan. And, during the 1600s in the same town, the founding families established the first commercial brewery, which eventually became the Kikkoman we know today. An indispensible part of Japanese cuisine, soy sauce’s popularity began to grow beyond the country’s borders, when Kikkoman started exporting to the U.S. in the 1800s. Today, Kikkoman is known for its harmonious combination and subtle balance of the five basic flavors of sweet, sour, salty, bitter and umami (savory).

Created with nearly 300 flavor components, its applications go far beyond an Asian condiment. Kikkoman Soy Sauce acts as a subtle flavor enhancer, rounding out and heightening the other ingredients in a dish. When umami is balanced properly with the other four primary tastes—sweet, salty, bitter and sour—the food, whether it be pastry, pizza or pasta, is ultimately more delectable.

While it’s most well-known product is soy sauce, Kikkoman has a large variety of sauces and bases, which come in a convenient, ready-to-use bottle with perfectly-balanced flavor. Their portfolio includes sauces —teriyaki, hoisin, oyster, sweet and sour, orange, sriracha, stir-fry, sweet soy glaze, thai chili, wasabi—as well as ponzu, rice wine vinegar, sesame oil, coating mixes, soy milk and much more. The options and flavor profiles are endless. In fact, Kikkoman has a wide collection of recipes of all types, plus recipe tips and inspiration featured on www.kikkomanUSA.com/homecooks. We’ve collected incredible recipes to get you started over the next few pages.

Whether you’re adding these flavor-packed components to a soup, stew, marinade, or just using it as a dipping sauce, Kikkoman will enhance the vibrant character of your culinary creations.

 

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Riced Cauliflower with Peanut Satay
Yield: Serves 4

Chicken Marinade:

1 Tbsp Vegetable oil
             1 Tbsp Maple Syrup
1 Tbsp Kikkoman® Soy Sauce

½ tsp Ground turmeric
½ Tbsp Fresh ginger, grated

1 clove of Garlic, crushed
1 tsp Kikkoman® Sriracha Hot Chili Sauce

2 Boneless skinless chicken breasts, sliced

Riced Cauliflower:

1 pkg. Riced cauliflower
½ cup Red pepper, chopped
   ½ cup Crushed peanuts

2 Tbsps Olive oil

4 Green onions

2 Tbsps Kikkoman® Less Sodium Soy Sauce


Toppings:

2 Tbsps Fresh cilantro, chopped        
¼ cup Crushed peanuts

8 Tbsps Kikkoman® Thai Style Peanut Sauce

Combine all chicken marinade ingredients together and let marinade for 2-4 hours.
Oil your grill and grill each piece of chicken on medium-high until internal temperature reaches 165°F. In a large pan, heat olive oil on medium and add cauliflower, green onions, and red pepper.
After 5 minutes, add soy sauce and stir.
Pour ¼ of the riced cauliflower mixture into each bowl and then top with chicken, crushed peanuts, cilantro, and a lime wedge. 
Drizzle 2 Tbsps peanut sauce over the top of each bowl.

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Teriyaki Buddha Bowl
Prep Time: 10 mins  |  Cook Time: 14 mins  |  Yield: 2 servings
1 tsp Ginger, minced
½ tsp Garlic, minced
1 tsp All-purpose flour
8 oz. Dry Lo Mein noodles
2 cups Purple cabbage, shredded        8 Broccolini spears
2 cups Snap peas
2 sprigs Fresh cilantro
½ cup Kikkoman® Teriyaki Marinade & Sauce
1 tsp Sesame seeds
¼ cup + 2 Tbsps Kikkoman® Sesame Oil, divided

In a large pan, heat teriyaki sauce, sesame oil, ginger and garlic over medium-low heat until steaming. Gradually whisk in the flour to thicken. Reduce the heat to low and simmer for 3-4 minutes or until thickened. Place the mixture in a bowl and set aside. In the same pan, heat 2 Tbsps of sesame oil over medium-heat for 2-3 minutes. Add the cabbage, broccolini and snap peas. Sauté for 5-7 minutes, stirring occasionally until vegetables are tender. While the vegetables cook, prepare the noodles according to package directions. Strain and divide noodles between two bowls. Layer the vegetables on top of the noodle bowls and drizzle with the sauce. Garnish with sesame seeds and cilantro. Enjoy hot.

 

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Kung Pao Brussels Sprouts
Yield: 4 servings

6 cups Brussels sprouts, quartered
2 tsps Olive oil

2 Tbsps Scallions, chopped
   1 Tbsp Sugar
¼ cup Kikkoman® Less Sodium Soy Sauce
¼ cup Water


2 Tbsps Kikkoman® Rice Vinegar
1 tsp Corn starch

½-¾ tsp Crushed red pepper flakes, divided
3 Tbsps Peanuts    
8 dried Chinese red chilis

4 cloves Garlic, minced
½ tsp Ground black pepper

1 Tbsp Fresh grated ginger

Preheat oven to 450°F. Toss Brussels sprouts with olive oil and place in a single layer on a baking sheet. Roast until tender and slightly crisp, about 25 minutes. Remove from heat and set aside. While the sprouts are cooking, whisk together the scallions, soy sauce, rice wine vinegar, sugar, water and corn starch in a small bowl; set aside. Right before the sprouts are done cooking, heat a wok over medium-high heat. In the wok, add in chilis, ½ tsp red pepper and black pepper and cook until fragrant (about 2 minutes) and toasted, stirring often. Add in the peanuts and cook another minute until toasted. Reduce heat to medium and add in the garlic and ginger and cook another minute, taking care not to burn. Add corn starch mixture to the wok. Cook for 4 to 5 minutes until thickened, stirring occasionally. Toss with sprouts and serve hot.

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Spicy Grilled Thai Chicken
Prep Time: 5 mins  |  Cook Time: 20 mins  |  Yield: 4-6 servings

2 lbs. Boneless chicken thighs

⅓ cup Fresh cilantro, chopped

1 Tbsp Ginger, minced

1 Tbsp Garlic, minced

2 Tbsps Kikkoman® Soy Sauce

1½ Tbsps Fish sauce

4 Tbsps Olive oil, divided

1½ Tbsps Brown sugar

2 Chili peppers, finely diced

3 Bell peppers, cut into quarters

¼ tsp Salt and pepper

In a small bowl, whisk together cilantro, ginger, garlic, soy sauce, fish sauce, 2 Tbsps olive oil, brown sugar, and chili peppers. Place the raw chicken into a re-sealable plastic bag and then pour on the marinade mixture. Let marinate for at least 3 hours or overnight. Preheat your grill to medium high heat and once hot, grill the chicken until the internal temperature reaches at least 165°F, flipping every 4-5 minutes. While your chicken is grilling, brush bell peppers with remaining olive oil and season with salt and pepper. Place peppers on the grill, allowing them to heat through and get some nice grill marks (3-5 minutes on each side). Serve the cooked chicken over rice and grilled peppers. For a colorful plate, garnish with pineapple and lime.

 

Vegetable Dumplings
Prep Time: 20 mins + 30 mins inactive  |  Cook Time: 15 mins   |  Yields: 6 servings

1½ cups All-purpose flour
½ cup + ½ cup Hot water, divided
⅛ tsp + ½ tsp Sea salt, divided

2 cups Napa cabbage, shredded

⅓ cup Shiitake mushrooms, finely chopped 

¼ cup + ¼ cup Scallions, finely chopped, divided

½ tsp Garlic, minced

¼ cup Kikkoman® Soy Sauce

1 Tbsp + 2 tsps Kikkoman® Sesame Oil, divided

1 tsp Cilantro, chopped

½ tsp Ginger, grated

⅛ tsp Chili flakes

½ tsp Sesame seeds for serving

To make dough, combine flour and ⅛ tsp salt in a medium mixing bowl. Pour in ½ cup hot water while stirring to form into a dough. Lightly flour a work surface and knead dough out for 7-10 minutes to soften and smooth. Transfer dough back to bowl and cover with plastic wrap. Allow dough to set out at room temperature for 30 minutes.

Place cabbage in a small bowl and add remaining sea salt. Toss gently and set aside for 10 minutes to draw out moisture. Combine mushrooms, scallions, and garlic in a small bowl. Use a clean kitchen towel to wring out cabbage over sink, removing excess liquid. Add cabbage to bowl with vegetables. Stir and set aside. Stir together soy sauce, sesame oil, cilantro, ginger, and chili flakes in another small bowl. Divide dough into 12 small balls. Sprinkle each ball with flour and roll out using a rolling pin to form round discs. Fill each disc with 1 heaping tsp of filling mixture in the center. Fold ends up and pinch dough to seal. Set onto a parchment paper lined baking sheet. Heat 2 Tbsps of sesame oil in a medium skillet over medium heat for 2 minutes. Add dumplings to skillet and cook 4-5 minutes to lightly brown bottoms. Reduce heat to low and slowly add hot water, cover and cook an additional 7-8 minutes to steam. Serve hot, garnished with sesame seeds, remaining scallions and sauce for dipping.

 

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Soy-Glazed Crunchy Chickpeas
Yield: Makes 3 servings

2 Tbsps Kikkoman® Less Sodium Soy Sauce

1 Tbsp Honey

¼ tsp Garlic powder

2 cups canned Chickpeas, rinsed, drained and patted dry

1 Tbsp Vegetable oil

Preheat oven to 400° F. In a large bowl, combine the soy sauce, honey and garlic powder. Whisk until well combined. Add the chickpeas to the bowl and stir until the chickpeas are coated with soy sauce mixture. Drizzle the vegetable oil on a baking sheet and use a paper towel to coat the entire baking sheet (you can also use cooking spray). Distribute the chickpeas on the baking sheet and lay flat. Cook for 40 minutes, turning the chickpeas every 15 minutes.


Recipe by Natalie Rizzo, MS, RD

 

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Cold Peanut Noodle Salad
Prep Time: 10 mins  | 
Cook Time: 10 mins  |  Yield: 8 servings

1 lb. Whole wheat spaghetti

½ cup Unsalted creamy peanut butter

¼ cup Kikkoman® Less Sodium Soy Sauce

¼ cup Fresh lime juice

2 Tbsps Kikkoman® Sesame Oil

½ cup Purple cabbage, shredded

½ cup Edamame, shelled

1 cup Cucumber, sliced
¼ cup Cilantro, chopped 

¼ tsp Black sesame seeds
Cook spaghetti noodles per package directions. Strain and allow noodles to cool for 5 minutes. While noodles cool, prepare the sauce by whisking together peanut butter, soy sauce, lime juice and sesame oil; set aside. Combine noodles, cabbage, edamame and cucumber in a large bowl. Add the sauce to the noodles and toss to coat. Garnish with cilantro and sesame seeds. Refrigerate before serving.

Grilled Ginger Miso Eggplant
Yield: 4 servings

2 Tbsps Miso paste
              
2 Tbsps Ginger, freshly grated

2 Tbsps Kikkoman® Less Sodium Soy Sauce
    
1 tsp Kikkoman® Sesame Oil
1 tsp Kikkoman® Rice Vinegar
            
3 Tbsps Warm water

1 Tbsp Sesame oil
                
1 Tbsp Sesame seeds (optional)

2 Tbsps Scallions, sliced (optional)
1 lb. Japanese eggplant, sliced ¼ to -½-inch thick on the diagonal


Whisk together the miso paste, ginger, sesame oil, soy sauce, vinegar and water. The mixture should be thin enough to be able to brush on eggplant, but not too thin that it doesn’t stick to a basting brush. Set aside.

Heat a large non-stick or cast-iron grill pan over medium-high heat. Depending on the non-stick surface, you may need to spray with cooking spray before placing the eggplant. Add enough eggplant to form a single layer on the grill, then brush with sesame oil. Add a thin coat of the miso mixture then flip, cooking another 2 to 3 minutes until lightly charred and tender. Add another thin coat of the miso mixture, then flip again, finishing the other side. Remove and place on a platter while you continue with the rest of the eggplant. Garnish with sesame seeds and scallions, if desired, and serve. Recipe by Alexandra Caspero, MA, RD

 

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Wasabi Honey Shrimp Tacos
Prep Time: 10 mins  |  Cook Time: 5 mins  |  Yield: 2 servings

2 tsps Kikkoman® Wasabi Sauce
2 Tbsps Honey

1 tsp Olive oil

⅓ cup Mayonnaise 

1 Tbsp Cilantro, finely chopped
6 corn Tortillas 

⅓ cup Red onion, chopped

½ cup Lettuce, chopped 

Lime wedges
10 oz. medium Shrimp, cooked (thawed, peeled and tails removed)


Lightly grease a skillet with olive oil and heat over medium-heat. Pat shrimp dry with paper towel to remove excess moisture. In a small bowl, stir together honey and 1 tsp of wasabi sauce. Add shrimp and gently stir to coat. Pour shrimp into skillet and cook 4-5 minutes, turning shrimp halfway through cooking. While shrimp cooks, stir together mayonnaise, remaining 1 tsp of wasabi sauce and cilantro to create aioli. Serve shrimp hot over warmed corn tortillas with chopped red onion, lettuce, lime wedges and a drizzle of aioli.

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Kung Pao Chicken
Yields: 8 servings

5 Tbsps Kikkoman® Soy Sauce, divided
        
8 whole Dried red chilies

2 tsps Dry sherry 
                
3 Tbsps Vegetable oil

2 lbs. Boneless, skinless chicken thighs        
1 Tbsp Cornstarch 

1 Green bell pepper, chunked
            
1 Tbsp Kikkoman® Rice Vinegar 

1 Tbsp Kikkoman® Hoisin Sauce 
       
2 Garlic cloves, minced

1 Tbsp Fresh ginger root, minced
      
1 Tbsp Kikkoman® Sesame Oil 

¾ cup Dry roasted peanuts
            
1 tsp Sugar
2 bunches Scallions, use white parts only & cut into 1/2-inch lengths cubed


In a medium bowl, combine 3 Tbsps of soy sauce, the sherry and cornstarch. Stir in chicken; let stand 10 minutes. Meanwhile, in a small bowl, combine remaining 2 Tbsps soy sauce, vinegar, hoisin, sesame oil and sugar; set aside. Stir-fry chilies in hot oil in large skillet or wok over high heat for 30 seconds, then add chicken; stir-fry 5 minutes. Add scallions, bell pepper, garlic, ginger and stir-fry an additional 2 minutes. Stir in sauce mixture. Add peanuts; stir and cook for 1 minute. Serve hot.

 

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Crunchy Sesame Cauliflower
Prep Time: 15 mins  | 
Cook Time: 35 mins  |  Yield: 2-3 servings

1 head Cauliflower

¼ cup Flour

¼ cup Cornstarch

2 Garlic cloves, minced
½ tsp Salt
1 tsp Kikkoman® Sesame Oil
2 Tbsps Honey
2 Eggs

¼ cup Water
2 Tbsps Kikkoman® Rice Vinegar

1/4 cup Kikkoman® Soy Sauce

Preheat oven to 420°F. Wash and cut cauliflower into bite-sized pieces.In a medium bowl, mix together flour, cornstarch and salt. In a separate bowl, whisk the eggs together. Dip each piece of cauliflower into the egg and then into the flour mixture, placing them onto a lined baking sheet. Bake for 30 minutes, flipping each piece halfway through the baking time. When the cauliflower is 1-2 minutes from being done, heat a wok over medium-high heat. Pour sesame oil in wok and add garlic, stirring constantly for 30 seconds. Add the honey, rice vinegar, soy sauce and water. Bring to a boil, stirring regularly and allow to reduce by half. Add cauliflower to the wok, mixing to coat with the sauce. Remove from heat and serve.

 

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Quick Vegetable Pad Thai
Prep Time: 15 mins  |  Cook Time: 15 mins  |  Yield: 3-4 servings

8 oz. Linguine noodles

1 zucchini, cut into thin strips

1 red pepper, cut into thin strips

½ yellow onion, diced

2-3 carrots, cut into thin strips

3 Tbsps fish sauce

2 Tbsps sugar

3 Tbsps chicken or vegetable broth

2 Tbsps Kikkoman® Rice Vinegar

1 Tbsp Kikkoman® Soy Sauce

1 tsp Kikkoman® Sriracha Hot Chili Sauce

2 Tbsps vegetable or olive oil
2 eggs

½ cup peanuts, chopped

½ cup cilantro

Start by cooking the noodles according to the package directions.While the noodles are boiling, prepare the vegetables by cutting them into thin strips.In a small bowl, whisk together the fish sauce, sugar, broth, vinegar, soy sauce, and sriracha sauce.Heat a wok or large pan on medium high heat and add the oil.Add the onions to the wok, stirring frequently until translucent. Add carrots, zucchini, red pepper, and any other desired vegetables, stirring frequently for 1-2 minutes.Add the drained noodles to the pan along with ½ of the sauce. Stir well.

Push the noodles and vegetables to one side of the pan and crack in the eggs, scrambling quickly and then folding into the noodles. Add the remainder of the sauce. Serve immediately, topped with 2 Tbsps of cilantro and 2 Tbsps of peanuts per serving.

For more amazing recipes, log on to www.kikkomanusa.com!