Grilled Corn with Lime Ponzu Butter

Grills have been on fire for weeks, try changing it up and wow your family with delicious grilled vegetables like corn!

Roasting and grilling build umami into food thanks to the transformative effects of browning and caramelization. At high temperatures, the amino acids and sugars in proteins interact with each other to form new aromas and flavors in a phenomenon known as the Maillard reaction. Simply put, the grill marks on a kebab appeal to more than just the eye—the tongue also appreciates the burst of umami they add.

Grilled corn is a Mexican street food staple, and it’s sure to become a favorite at your barbecues and tailgates, especially when spread with a tangy lime ponzu butter that sets off the smokiness of the grill to perfection. Heading to a barbeque? Impress all of your family and friends with this knockout side dish!

 

8

ears fresh corn

8

tablespoons butter, melted

1/4

cup Kikkoman Lime Ponzu

4

cloves garlic, crushed

Salt and cayenne pepper

Prepare fire in charcoal grill or heat gas grill. Strip corn husks to the stem without removing them; remove silk to expose kernels. Soak corn in cold water at least 10 minutes. While corn is soaking, combine butter, ponzu and garlic. Remove corn from water; wrap husks back over kernels. Grill corn, turning occasionally, 15-20 minutes or until steamed through. Unwrap husks, spread butter mixture on corn and season with salt and cayenne pepper.

 

Makes 8 ears

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Tempura Dogs

Summer is in full swing and people are starting to head outside and hit the food trucks for delicious and easy meals. Bring the taste of the trucks home with this easy Tempura Dog recipe.

As street food and food truck cooking styles go, deep-frying definitely tops the list. Vegetables, fish, fritters, dumplings and even sweets all take turns in the fryer. Fried foods are often coated in lacy, golden batter or crispy breadcrumbs that add a savory crunch. Deep-fried morsels are ideal for dipping in sauces or sprinkling with spicy condiments. Deep-frying has the stigma of greasiness, but by following a few simple tips, home cooks can enjoy fried foods that are lighter and less oily:

Choose oil that won’t break down at high temperatures, such as peanut, safflower or canola.

If you don’t have a deep-fryer, use a deep, heavy skillet or fry kettle—cast iron is ideal. Leave a 2-inch safety margin between the oil and the top of the pan, since the oil will bubble up when food is added.

If the food is not coated with batter, make sure it’s well dried before adding it to the fryer.

Let breaded foods chill in the refrigerator before frying. You’ll get better adhesion, and avoid the off flavors and oil breakdown caused by bits of coating ingredients falling off.

Foods absorb less oil when the oil is the proper temperature. Use a deep-fat thermometer to make sure (350-375°F is the usual range). If you don’t have a thermometer, use a sprig of parsley or a piece of scallion green—it should start to bubble as soon as you place it in the oil.

Don’t overcrowd the pan. Otherwise, the oil temperature will drop, and food will cook unevenly and taste greasy or doughy.

Have a paper towel-lined tray handy for draining, and use a skimmer or slotted spoon to remove food from the oil when it’s done.

Keep batches of fried food warm in a 200°F oven until ready to serve.

For an easy start, with a food that sure to please the whole family, give Kikkoman Tempura Dogs a try this summer!

12

mini all-beef hot dogs, or 6 regular hot dogs cut in half

12

chopsticks, soaked in water for at least 1 hour

1

cup Kikkoman Extra Crispy Tempura Batter Mix

1

cup ice-cold water

 Vegetable oil for deep frying

 In deep-fryer or deep, heavy pot, heat oil to 350°F. Wipe hot dogs dry with a paper towel so that batter adheres better. Insert a chopstick into the end of each hot dog. Mix tempura batter carefully with water according to package directions. Dip each hot dog into batter, swirling to cover the whole hot dog and a little of the chopstick. One at a time, dip into hot oil and fry 3-4 minutes or until crispy but not brown. Serve with curry mustard, “soyonnaise” and spicy ketchup (visit kikkomanusa.com for recipes).

 

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Udon with Wasabi Sauce and Grilled Pork

 

Looking for new ways to cook noodles? Kikkoman can help.  Join us for a global tour of noodles, from Asia to America and many points in between, and gather some fresh recipe inspirations along the way. This Udon with Wasabi Sauce and a deliciously grilled pork chop can liven up any summer night. Try it tonight and see what the family has to say!

 

UDON WITH WASABI SAUCE AND GRILLED PORK

 The kick of wasabi and ginger and the refreshing tang of Kikkoman Lime Ponzu season this hearty udon dish. Top with grilled marinated pork for a well-rounded meal.

1

pound pork loin, cut into 1/2-inch-thick slices

5

tablespoons Kikkoman Lime Ponzu, divided

4

tablespoons crushed garlic, divided

4

tablespoons sesame oil, divided

10

ounces fresh udon noodles

2

green onions, chopped

2

tablespoons white wine

1

tablespoon sesame seeds

1

tablespoon wasabi paste

1 1/2

teaspoons ginger powder

In a non-reactive bowl, combine pork, 2 tablespoons ponzu, 2 tablespoons garlic and 1 tablespoon sesame oil. Cover and marinate 30 minutes. Cook noodles according to package directions. Drain and toss with 2 tablespoons sesame oil. Grill pork over high heat 2-3 minutes on each side or until cooked through. In a large wok or skillet, heat 1 tablespoon sesame oil over high heat. Add 2 tablespoons garlic and the green onions; stir-fry 10 seconds. Add 3 tablespoons ponzu, white wine, sesame seeds, wasabi paste and ginger; stir. Add noodles and toss to combine. Serve topped with grilled pork.

 

Makes 4 servings

 

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Takumi Salmon Steaks

Charcoal broiling or grilling has been popular in Japan for centuries, and today, it’s often done at home on small grills designed to be placed over the flame of a stovetop burner., or on a hibachi, the portable grill that allows city dwellers in cramped apartments to grill on their balconies. Bring it into your home with absolute ease! Try Kikkoman’s Garlic and Green Onion Takumi sauce to mix up this weekday meal.

 

 

 

TAKUMI SALMON STEAKS

Prep time:  5 minutes

4

salmon steaks or filets (6 ounces each)

3/4

cup Kikkoman Garlic & Green Onion Takumi Sauce, divided

Rinse salmon; pat dry. Place salmon and 1/2 cup sauce in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat fish. Refrigerate 30 minutes, turning bag over once. Grill or broil fish until it flakes easily with a fork. Brush with remaining 1/4 cup sauce.

 

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Philly Cheesesteak

Mix it up with Kikkoman’s own take on the classic Philly Cheesesteak. We promise, you won’t be able to get meat this juicy using anything else! Sandwich mavens agree that the earliest version of the cheesesteak—thinly sliced griddled steak piled on a hoagie bun and topped with melted cheese—was created in Philadelphia in the early 1930s. Since then, many variations have sprung up—we’ve sauteed the steak in Kikkoman Less Sodium Soy Sauce for extra-scrumptious flavor.

 Vegetable oil, as needed

1 large yellow onion, thinly sliced

2 tablespoons Kikkoman Less Sodium Soy Sauce

1 pound rib-eye, round or sirloin steak, thinly sliced*

1 (15-ounce) jar processed cheese spread

4 soft sandwich rolls

 

In large nonstick skillet, heat oil over medium heat. Add onions and 1tablespoon of the soy sauce; saute until onions are soft. Add steak and cook until steak browns slightly; add remaining 1 tablespoon soy sauce and stir to combine. Place cheese on top of steak and stir until melted, mixing steak, onions and cheese together. Scoop steak mixture onto sandwich rolls.

 

Serves 4

*Freeze steak for easier slicing.

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Greek Pasta Salad

Opa! Ever think to use Kikkoman in a Greek recipe? Add a missing “oomph” to your recipe with this quirky twist on a traditional Greek Pasta Salad.

Kikkoman Thai Style Chili Sauce adds a touch of sweet heat to this refreshing pasta salad. It’s sure to become your signature dish at potlucks or summer picnics. Mixed with the crumbly feta, it’s the perfect balance between sweet, savory and salty.

Try it this week! It’s not only a great picnic or weekend meal, but an ideal dinner for busy nights after school and sports practices. See if your pasta salad can take the heat by adding a sweet touch of Kikkoman Thai Style Chili Sauce.

 

GREEK PASTA SALAD

 

1

cup sun-dried tomato vinaigrette or French dressing

1/4

cup Kikkoman Thai Style Chili Sauce

4

cups cooked rotini pasta

1

cup cherry tomatoes

1

cup green bell pepper strips

3/4

cup chopped green onions

1/2

cup peeled, seeded and diced cucumber

4

ounces crumbled feta cheese

1

(3.8-ounce) can black olives, drained and sliced

1 1/2

teaspoons chopped fresh dill

 

Whisk together vinaigrette and chili sauce. In a large bowl, toss together pasta and remaining ingredients. To serve, drizzle with vinaigrette mixture.

Makes 6 servings

 

 

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Ponzu Glazed Chicken

To us, May means spring is coming to a close and summer is on its merry way. It’s time to start dusting off the grill and breaking it in for a big backyard barbeque.

Instead of a traditional sauce, mix it up this summer with our Ponzu Glazed Chicken. Both savory and sweet, it’s sure to be a homerun.

A quarter cup of lime juice packs a punch and amplifies this yummy sauce. Make sure to give your meat ample time to marinate. Trust us, it’s worth the wait.

PONZU GLAZED CHICKEN
Prep time:  10 minutes

1

chicken (2 1/2-3 pounds)

1

cup Kikkoman Ponzu

1/4

cup freshly squeezed lime juice

1

tablespoon lemongrass paste

2

teaspoons garlic powder

1

teaspoon ginger powder

1

teaspoon salt

Cut chicken into halves. Combine remaining ingredients; pour over chicken in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat chicken thoroughly. Refrigerate at least 2 hours or overnight, turning bag over occasionally. Grill chicken skin side down until browned. Turn over and cook until chicken is no longer pink in center.

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Fresh Peach Cobbler

Peach Cobbler

For us at Kikkoman, spring signifies new beginnings. In Japanese tradition, spring is a time to gather with old friends to relax, reminisce, and hope for what the new season holds in store. Spring is a time of rejuvenation, rebirth, and revamping old favorites.

As the last day of “National Soy Foods Month” comes to a close, we thought we’d spring back to one of our favorite comfort recipes to share with you. Our Fresh Peach Cobbler is a deliciously light and fresh spring time dessert. Peach season is officially upon us in the US during late April, so there’s no time like the present to bake up this delicious cobbler for your next gathering.
A golden brown crust made with Kikkoman Pearl® Soymilk tops this peach dessert. It’s also wonderful made with nectarines, or add a cup of blueberries to the fruit mixture for a tasty twist.

FRESH PEACH COBBLER

1/2 cup butter

2 cups biscuit baking mix
2 cups sugar, divided
3 tablespoons cinnamon, divided
3/4 cup Kikkoman Pearl® Original Organic Soymilk
5-6 cup fresh peaches, peeled and sliced (about 10 medium peaches)
1 cup corn syrup

Heat oven to 375°F. Put butter in an 8- x 12-inch baking dish; place dish in oven until butter melts. In mixing bowl, mix biscuit mix with 1/2 cup sugar and 1 tablespoon cinnamon. Mix in soymilk. Place peaches in baking dish with butter. Add corn syrup, 1 1/2 cups sugar and 2 tablespoons cinnamon; toss to combine. Drop spoonfuls of biscuit mixture over peaches, spreading with the back of the spoon to cover all the speeches. Bake about 30 minutes or until crust is risen and golden brown.

Makes 8 servings

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Unlock Umami with Kikkoman for National Garlic Month

April is National Garlic Month. Garlic, one of the world’s most popular herbs, is loaded with umami and is a simple ingredient to pump up the flavor of any dish. Add garlic to vegetables, like broccoli or green beans, for a delicious side dish. Or for a quick and easy umami-packed marinade for chicken, mix 4 cloves of garlic with half a cup of Kikkoman Soy Sauce.

You can incorporate umami-packed items like garlic into your kitchen repertoire with these recipes. Add a layer of flavor to your vegetables with these Umami Mushroom Morsels. This recipe is a quick way to jazz up your vegetables.

 

Umami Mushroom Morsels

Ingredients (Makes 3 servings)

1/4 cup sesame oil

1 8oz package mushrooms
1/3 cup Kikkoman Soy Sauce
2 cloves garlic, chopped
1 tablespoon sesame seeds
2 tablespoons grated parmesan cheese
2 tablespoons chopped cilantro

Instructions

Heat sesame oil in a large skillet over medium heat. Add mushroom slices, saute and stir for 5 minutes. Add soy sauce, garlic, and sesame seeds and saute for an additional 10 minutes. Toss with grated parmesan cheese and cilantro.  Serve warm.

Garlic and soy sauce pair up to add a juicy flavor to this Marmalade Glazed Chicken recipe. Brushing chicken with soy sauce and other ingredients in this dish will lock in flavor and enhance the taste.

Marmalade Glazed Chicken

Ingredients (Yield: 4 to 6 servings)

3 pounds chicken legs and wings
1/2 cup Kikkoman Soy Sauce 
1/3 cup orange marmalade
2 teaspoons prepared mustard
1 clove garlic, pressed

Instructions

Place chicken, skin side up, in single layer in shallow baking pan.

Combine remaining ingredients; brush on chicken.

Bake at 350ºF. 1 hour, or until tender, brushing with sauce every 15 minutes.

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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*

Instructions

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.

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