Some Like it Hot ‘N’ Sweet Fruit Salad

Chiles come in hundreds of varieties and a wide range of heat, and can be used fresh or dried, raw, roasted or cooked. With all the flavor profiles that chiles offer, cooks love to get creative combining them with other ingredients that complement or balance their taste: from sweet spices like cinnamon and vanilla to acidic flavors like vinegar and citrus—and even other spicy ingredients like fresh ginger and peppercorns.

The grassy taste of fresh green chiles like jalapeños and serranos pairs perfectly with the tartness of lime juice and the herbal flavor of cilantro.

Roasted chiles have deeper flavor notes that go well with dried oregano and toasted cumin or woodier herbs like rosemary and thyme.

A sauté of chiles, garlic and ginger is the foundation of many a Chinese stir-fry and it’s a staple of Indian cooking as well. One whiff of this aromatic trio as it cooks and you’ll know why!

Mexican mole sauce is a blend of dried chiles, sweet spices like cinnamon, dried fruits, toasted seeds and nuts, roasted fresh vegetables, and even chocolate. No wonder its heady complexity is so addictive.

Round out your summer barbecue with a trio of flavorful salads. We’ve got one right here for you: the sweet heat of a Mexican-style fruit salad goes with just about anything you care to grill. Give it a try, we promise you’ll love it!

 SOME LIKE IT HOT ‘N’ SWEET FRUIT SALAD  

4 cups strawberries, stemmed and halved

2 cups mango chunks

2 cups watermelon chunks

1 cup pineapple chunks

1/2 cup fresh orange juice

1/4 cup fresh lime juice

2 tablespoons Kikkoman Lime Ponzu

2 tablespoons sugar

1 tablespoon Kikkoman Sriracha Sauce

 

In a large bowl, combine fruit. In a large jar with a lid, combine remaining ingredients and shake vigorously to blend. Refrigerate fruit and dressing until cold. Just before serving, shake dressing, pour over fruit and toss to combine.

 

Makes 8 servings

 

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Kikkoman Sriracha Butter for Steak, Seafood, chicken and Veggies

These days, more Americans than ever “like it hot.” Chalk it up to cooking shows, magazines, the global travel boom and the spread of authentic ethnic eateries all across the nation. Everywhere we go, flavors are getting bolder and foods are getting spicier. Spicy heat is, of course, an acquired taste. But you know how that goes—once you get into the chile groove, you start wanting more and more. It begins with a dash of hot sauce or a dish of spicy wings. And before you know it, you’re craving that fiery buzz in everything from chili con carne to chocolate. That’s partly because the heat of chiles causes your brain to release endorphins, which results in a pleasant state of well-being. Once you’ve been bitten by the chile bug, you find yourself wanting to spice up your own home cooking. Because adding heat to a dish is more than just tossing in some chile flakes. It’s about flavor, balance and technique, and the more you know about chiles and spicy ingredients, the more you can master the art of firing up your food with finesse.

Bring on the heat this summer. Spice up summer classics by adding a kick of spice. Want to set your world on fire? Grab a bottle of Kikkoman Sriracha Hot Chili Sauce. With the distinctive flavor of marinated chili peppers and Asian spices, it’s versatile enough to use as a spicy condiment on fries and burgers, a hot addition to soups and dips, or a fiery mix in Bloody Marys. Low in calories, with no added MSG or artificial colors, Kikkoman Sriracha Hot Chili Sauce is 100% food safe, unlike other high bacteria srirachas in the market.

 

                                                                SRIRACHA BUTTER

Cut this spicy, tangy butter into slices to top steak or chicken, or melt the butter and drizzle on steamed vegetables. For a deliciously different party snack, toss popcorn with melted sriracha butter. Spice it up using three of Kikkoman’s favorite sauces.

 

1/2 cup butter, softened

3 tablespoons Kikkoman Sriracha Sauce

2 teaspoons Kikkoman Lime Ponzu

1 teaspoon Kikkoman Rice Vinegar

 

With a wooden spoon or electric mixer, blend all ingredients together. Line the top of a butter dish with waxed paper and spoon butter onto the waxed paper. Fold waxed paper over and refrigerate butter until firm.

 

Makes about 1/2 cup

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Hoisin Country Ribs

This week officially kicks off the start of summer. With the Fourth of July just around the corner, it’s prime time (if you haven’t already) to get the grill hot and serve up some grilled meats and veggies. Grilling styles vary all over the world… and they always have. It all began as live-fire cooking, with meat spit-roasted over charcoal embers.

Mongols brought this early form of grilling to China, favoring it, like many nomadic people, because there were no cooking vessels to carry from place to place, and because charcoal was lighter and more portable than wood. Grilling over an open-flame heat source has remained an important cooking technique in Asian home kitchens down through the centuries. Even today, you won’t find an oven in many households, where stovetop grilling is a common technique. And, like anywhere in the world where kitchens are small, meals throughout Asia are often bought and eaten at street stalls or markets, where open-fire grilling is one of the most practical and popular cooking methods.

The further south you travel in Asia, the more of this kind of open-air cooking you’ll find. In Southeast Asia, with its year-round warm weather, it’s ubiquitous, while in China, and Japan, indoor grilling and broiling are more popular. We all know that in the summertime, in the US, it’s commonplace to smell burgers, brats, and everything in between when you walk down a neighborhood street. No matter where you are this summer, take a night to enjoy the sweet, warm summer night outside by kicking up a meal Kikkoman style. These Hoisin Country Ribs are a great way to pay homage to the grilling

HOISIN COUNTRY RIBS

Prep time:  10 minutes

 

1

cup Kikkoman Hoisin Sauce

1/2

cup Kikkoman Soy Sauce

1

bunch green onions, thinly sliced

1

teaspoon garlic powder

5

pounds country-style pork ribs

Combine hoisin sauce, soy sauce, green onions and garlic powder; pour over ribs in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat both sides of ribs. Refrigerate 1 hour; turn bag over and refrigerate 1 hour longer. Grill ribs 45 to 60 minutes, or until done, turning ribs over occasionally. (Or, bake ribs, meaty side up, in large, shallow foil-lined baking pan in 325ºF. oven 1-1/2 to 2 hours, or until done, turning over every 30 minutes.)

 

 

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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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