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.

Posted in K Magazine | Tagged , , | Leave a comment

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

 

 

Posted in K Magazine | Leave a comment

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.

Posted in K Magazine, Recipes | Tagged , , | Leave a comment

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

Posted in K Magazine | Tagged , , | Leave a comment

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.

Posted in Techniques, Tips | Leave a comment

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.

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

Noodles Around the World, European Tour

To many people, pasta is the quintessential food of Italy. There are hundreds of kinds, from long, thin spaghetti and linguine to filled ravioli and tortellini and shapes that look like grains of rice, tiny hats, shells or wheels. Italians have very decided opinions about how to cook each variety and which sauce it goes best with, and they’ll debate the merits of fresh versus dried pasta long after the meal is over.

Better Bolognese: The secret to achieving mouthwatering depth of flavor in Bolognese sauce to serve with freshly made tagliatelle? A few drops of Kikkoman Soy Sauce will bring out all the savory goodness.

Other European countries have noodle specialties that are worth a try, like the thin fideos of Spain, cooked pilaf-style; Germany’s spaetzle, tiny dumpling-like noodles sautéed or served in soup; the sweet noodle puddings called kugel and meat or cheese stuffed pelmeni and pierogi from Eastern Europe.

Perfect Pierogi: Savory cheese and potato pierogi are often available frozen in shops in Polish or Russian neighborhoods, so all you have to do is boil them, toss with butter and top with Kikkoman Panko Bread Crumbs fried in butter until golden and crunchy.

Couscous looks like a small grain but it’s actually a type of semolina pasta found not only in North Africa, but also in Spain, Sicily and the Middle East. Israeli couscous is a variation with grains roughly the size of a small pea. For festive occasions in Morocco, chicken is stewed with aromatic spices and buried under a mound of steamed couscous or vermicelli noodles.

Cook up Some Couscous!: Couscous is the perfect accompaniment to chicken that’s been grilled and then brushed with a glaze of Kikkoman Teriyaki Marinade & Sauce, lemon juice and lemon zest, and a bit of sugar.

Here in the USA, we can enjoy an international menu of pasta, but we savor our own specialties, too. Macaroni salad is a classic for summer picnics, chicken noodle soup warms us up when it’s cold outside, and tuna-noodle and mac ’n’ cheese are go-to casseroles in many kitchens.

Panko-roni ’n’ cheese: For a light and crunchy topping for all kinds of baked noodle casseroles, sprinkle Kikkoman Panko Bread Crumbs on top, drizzle with a little melted butter, and bake until the crumbs are golden brown, like this Old Fashioned Mac n’ Cheese recipe.

 

Old Fashioned Mac n’ Cheese

Ingredients (Makes 4 servings)

4 cups cooked macaroni
2 tablespoons butter, melted
1 1/2 cups Cheddar cheese, cubed
1 1/2 cups Jack cheese, cubed
1 cup Kikkoman Panko Bread Crumbs
1 teaspoon seasoned salt
1/2 teaspoon black pepper
2 eggs, beaten
2 cups Kikkoman PEARL® Organic Original Soymilk

Instructions

Heat oven to 350 degrees. Combine macaroni, cheese and seasonings. Place in an 8×13-inch baking dish. Combine eggs and soymilk and pour over macaroni. Sprinkle with Panko bread crumbs evenly over the top. Bake 40 minutes until browned on the crust.

Posted in Around the World, Entrees | Leave a comment

Noodles Around the World, Asian Tour

 http://www.kikkomanusa.com/images/images_recipe/13042_udonwithwasabi.jpg

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.

  • In a country that covers as large a geographic area as China, it’s no surprise to find a diverse noodle cuisine. In the colder north, there are noodles made from wheat flour, but elsewhere, rice flour and mung bean starch noodles are just as common. To form noodles, dough is rolled and cut, mechanically extruded or repeatedly pulled and folded to produce thin strands which end up in soups, salads and stir-fries. Noodle dough also wraps fillings for wonton, egg rolls, and all kinds of steamed and fried dim sum.
  • A nutty idea: Dan dan noodles are tossed with a spicy sauce that’s easy to make at home with peanut butter, sesame oil, Kikkoman Soy Sauce, chicken broth and vinegar. For a fiery kick, add a little Kikkoman Sriracha Sauce.
  • Pillow talk: Golden brown “pillows” of pan-fried wheat noodles form a crunchy base for your favorite meat or vegetable stir-fry made with Kikkoman Stir-fry Sauce. Just toss cooked, drained noodles with a bit of vegetable oil, spread in a pan, press down lightly, and cook over medium-high heat without disturbing the noodles, until the underside is brown. Cover the pan with a plate, flip the “pillow” onto the plate, and then slide it back into the pan and cook the second side until it’s crisp.
  • Noodles came to Japan from China, but like so many borrowings, the Japanese have made noodles their own, creating thin, delicate somen; soba with the earthy flavor of buckwheat; thick, chewy udon; and of course, the ever-popular ramen. The techniques for cooking noodles are equally diverse—they’re served cold with a tangy ponzu sauce, in a bowl of fragrant pork broth, stir-fried with vegetables, even as a coating for deep-fried foods.
  • Chillin’, Japanese-Style: Chilled soba keeps things cool during hot, humid Japanese summers. To make an easy version, just toss chilled cooked soba noodles with Kikkoman Ponzu Citrus Seasoned Dressing & Sauce.
  • Go stir crazy: Stir-fried yakisoba is made with ramen noodles, and not soba as the name suggests. Try stir-frying cooked ramen or spaghetti with shredded cabbage, carrots and shrimp or chicken, and then adding a little Kikkoman Katsu Sauce to tie all the flavors together.
  • Southeast Asian noodles are most often made from ground rice. In Vietnam, flat rice noodles are served in broth, and thin ones are wrapped in lettuce leaves with herbs and morsels of meat. Thailand offers mi krob, a crispy, sweet,fried noodle dish and of course, pad Thai, rice stick noodles stir-fried with eggs, tofu, dried shrimp and mung bean sprouts.
  • What’s Phở Dinner? For a quick and delicious busy-day supper, pick up some phở (noodle soup) from your favorite Vietnamese restaurant, serve in colorful bowls and offer fresh bean sprouts, mint sprigs, lime wedges and Kikkoman Sriracha Sauce so everyone can make their soup as spicy as they like.

Next Week: Noodles Around the World, European Tour

Posted in K Magazine | Leave a comment

Oodles of Noodles

 

http://www.kikkomanusa.com/images/images_recipe/12970_121303ShrimpandNoodleBowl.jpg

March is National Noodle Month. It’s hard to imagine a food more simple—or more versatile—than noodles. After all, they start with nothing more than two ingredients: flour and water. But then, the sky’s the limit! Add eggs, herbs or puréed vegetables to the dough, roll it into thin sheets and layer with cheese and sauce in lasagna. Cut the sheets into thin or fat strips, cook the fresh noodles or dry them for longer storage, or cut the sheets into rounds or squares to wrap a tasty dumpling filling in. Use a machine to form the dough into all kinds of shapes, from hats to wheels to bow-ties, then bake, boil, sauté or deep-fry. The pasta-bilities are endless!

One of the great things about noodles is their versatility—perhaps that’s why noodles are found across the globe, from steamy tropical countries to colder European climates. When temperatures rise, cold noodles are refreshing in salads or with a citrusy ponzu dipping sauce; in the colder months, noodle soups and stir-fries or a hearty noodle casserole will warm you up quickly.

Noodles are true culinary chameleons, adapting easily to the flavor palettes and agricultural products of every country. In Northern Europe and America, noodle dishes go hearty, incorporating butter, cheese and other dairy products—think of the classic macaroni and cheese casserole. In the dairy-rich north of Italy, pasta also gets the butter, cheese and cream treatment or is served with a Bolognese meat sauce, while in southern Italy, pasta is sauced with local tomatoes and olive oil. In Asia, the savory umami richness of soy sauce and fish sauce, the tang of citrus and rice vinegar, the sting of hot chiles and the sweetness of sugar all play a role in seasoning noodle dishes.

Here are a couple of hot and cold noodle dishes to try:

Shrimp and Noodle Bowl

Ingredients (Makes 4 servings)

1 pound fresh or thawed large shrimp or prawns in shells (21 to 25 count)
6 ounces angel hair pasta, broken in half
3 cups fresh vegetables, such as halved pea pods, sliced carrots, bite-size broccoli florets and/or red bell pepper strips
1 tablespoon vegetable oil
1/3 cup Kikkoman Teriyaki Marinade & Sauce
1 tablespoon Kikkoman Rice Vinegar
1/4 to 1/2 teaspoon crushed red pepper

Instructions

1. Peel and devein shrimp. Rinse and pat dry with paper towels.
2. Cook pasta according to package directions for al dente, adding vegetables during last 1 minute of cooking.
3. Drain pasta mixture. Return to pan; cover and keep warm.
4. Heat oil over medium heat in large skillet. Add shrimp. Cook, stirring, for 3 to 4 minutes, or until shrimp turn pink.
5. Stir in teriyaki sauce, vinegar and crushed red pepper. Heat through.
6. Pour shrimp mixture over pasta mixture; toss to combine. Serve immediately.

 

Sesame Ponzu Pasta Salad (served cold)

Ingredients (Makes 10 servings)

1 16 ounce pkg bow tie pasta
1/2 cup olive oil
1/4 cup sesame seeds
2 tablespoons sesame oil
2/3 cup Kikkoman Lime Ponzu
3 tablespoons sugar
1 tablespoon ground ginger
1/2 cup chopped fresh cilantro
1/3 cup green onions, chopped

Instructions

Cook pasta according to package directions, rinse under cold water and drain. Transfer to a large bowl. In a medium bowl combine olive oil, sesame seeds, sesame oil, Lime Ponzu, sugar, and ginger. Stir well to combine. Pour dressing over pasta, gently mix in cilantro and green onions.

 

Next week: Noodles Around the World

Posted in Around the World, K Magazine, Tips | Leave a comment

Getting Saucy

 

A good sauce goes a LONG way! And we’ve got the skinny on how to prepare your favorite Chinese restaurant sauces, right at home with Kikkoman.

Plum Sauce: Chutney-like plum sauce also goes by the name duck sauce, because it’s frequently served with Peking duck

Kikkoman Plum Sauce is perfect with dim sum and appetizers right from the bottle

Sweet & Sour Sauce: A must for fried wontons, spring rolls and other crispy fried finger foods

Kikkoman Dipping Sauce, Sweet & Sour is ready to use as a condiment for finger foods

Soy-Vinegar Sauce: A blend of soy sauce and vinegar with a touch of sugar is a classic accompaniment for pot stickers and other pan-fried dumplings

Kikkoman Ponzu (lemon or lime) makes a great ready-to-use dipping sauce for dumplings. Or blend Kikkoman Soy Sauce with a little Kikkoman Rice Vinegar and sugar

Hoisin Sauce: Used as a condiment for buns or pancakes with Peking duck wrapped inside

Kikkoman Hoisin sauce brings home authentic restaurant flavor

Chili Paste: Fiery chili garlic paste is served as an all-purpose condiment for people who like to add a spicy kick try Kikkoman Sriracha Hot Chili Sauce has just the right balance of sweet and heat for dipping

Wrapping marinated chicken in foil for baking is a great way to seal in all the flavorful, saucy goodness. Serve it as part of a dim sum selection, or with a green salad and steamed rice as a satisfying meal.

FOIL-BAKED CHICKEN

6 skinless, boneless chicken thighs

½ cup cornstarch

¼ cup Kikkoman Less Sodium Soy Sauce

¼ cup Kikkoman Hoisin Sauce

¼ cup brown sugar, packed

¼ cup chopped cilantro

2 tablespoons minced ginger

2 cloves garlic, chopped

18 (12-inch-square) pieces aluminum foil

Cut chicken into 1-inch-square pieces. In a mixing bowl, combine cornstarch, soy sauce, hoisin sauce, sugar, cilantro, ginger and garlic. Add chicken and toss to coat. Refrigerate, covered, at least 30 minutes.

Heat oven to 400°F. Fold each piece of foil in half twice to make a 6-inch

square. Place a spoonful of chicken in the center of each piece of foil, dividing it equally. Fold foil squares on the diagonal; fold edges to seal. Place on a nonstick baking sheet and bake 20 minutes, or until chicken is no longer pink in the center.

Makes 18 packets

Next week: Oodles of Noodles

Posted in K Magazine | Leave a comment