Preparing street food and food truck favorites at home

Spring is here and the weather is getting warmer; it’s the perfect time to start eating lunch outside, fire up the grill and check out a local food truck or street food vendor. The variety of food that can be served from the limited space of a food cart or stall is astonishing. Here’s a rundown of some of the most popular categories, and tips for “kikk”-ing up the flavor of some street food favorites that you can prepare at home:

Dumplings & Buns: Wrap a savory filling in dough, then bake or fry it—that’s the recipe for handheld specialties from around the world. Latin America is famous for tamales, empanadas and gorditas filled with meat, cheese and vegetables. In the southwest of England, you’ll find hearty meat- and potato-filled Cornish pasties. Pan puri, a puffed crispy bread filled with chickpea curry, is a typical Indian street-treat, while China has more kinds of steamed and pan-fried dumplings than you can count.

  • Bring it home: To give frozen dumplings such as pot-stickers, gyoza or shiu mai a special touch, prepare according to package directions and serve with small bowls of Kikkoman’s Asian Authentic Sauces for dipping, like Thai Style Chili, Hoisin and Plum.

Flatbreads and Wraps: Wrap a flatbread around your favorite filling and you’ve got a moveable feast.  Tacos topped with braised meat, falafel-filled pita bread, spit-roasted beef or lamb shawarma in flatbread, quesadillas oozing cheese or exotic alternatives like Afghani bolani stuffed with spinach or pumpkin are just a few of the international variations on this flat-out flavorful idea.

  • Bring it home: Marinate steak, pork or poultry in one of Kikkoman’s Quick & Easy Marinades, then grill, slice and stuff in a pita.  Serve with an Asian slaw made from shredded Napa cabbage and carrots tossed in a dressing made with Kikkoman Ponzu Sauce and mayonnaise.

Skewers: Put it on a stick and suddenly, it’s portable—and fun to eat! Grilled skewers of meat, fish or poultry called satay are an Indonesian street snack—they’re delicious dipped in spicy peanut sauce. In Japan, yakitori stalls skewer and grill every part of the chicken, including the gizzards and skin.

  • Bring it home: Soak bamboo skewers in water for 15 minutes to keep them from burning. Skewer and grill strips of chicken breast or lean beef marinated in Kikkoman Teriyaki Marinade & Sauce and serve with Kikkoman Thai Style Peanut Sauce for dipping.

Here’s a simple recipe to prepare these tender, juicy skewers at home:

Teriyaki Rosemary Beef Kabobs

Ingredients (Yield: 6 servings)

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.

Posted in Around the World, K Magazine, Recipes, Sauces & Marinades | Leave a comment

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