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.

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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


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.

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Noodles Around the World, Asian Tour

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

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Oodles of Noodles

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


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


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

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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.


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

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Around the World… Slowly

USA: The early American settlers cooked in iron pots set over the glowing embers of an open hearth. Later, when each town had a bakery, women would bring casseroles to cook in the slow heat of the communal oven after the bread was baked. Immigrants from Eastern Europe brought stews like Hungarian goulash.

Beantown’s Best: Boston baked beans have that perfect combination of salty bacon and sweet molasses that’s so warming on a cold day. Corn bread is a great accompaniment, and you can make that in a slow cooker too! If you’re lactose intolerant, just substitute Kikkoman Pearl® Organic Soymilk for dairy milk.

Chili Today: Settlers in the southwest created chili con carne from dried beef, suet and chile peppers, but nowadays we use fresh ground or finely chopped meat. Give your favorite chili recipe a hint of sweet heat with Kikkoman Sriracha Sauce.

China: When you think of Chinese cooking, the first thing that comes to mind is stir-frying, where it seems like more time is spent chopping than cooking. But China also has a highly developed slow-cooked cuisine, which uses clay pots to cook everything from rice dishes to pork ribs and braises. These dishes are perfectly suited to a modern slow cooker, too.

Long-Cooked Short Ribs: Marinate pork short ribs in Kikkoman Hoisin Sauce and Kikkoman Soy Sauce, rice wine, ginger, garlic and orange peel. Layer in a slow cooker with green onions and cook “low and slow” until tender and delectable!

Cook Some Jook: Congee, also known as jook, is a traditional Chinese dish of rice cooked slowly in plenty of water until it’s a creamy porridge. Serve it with condiments like shredded chicken, cooked shrimp, sesame seeds, chopped scallions, grated ginger, hot chili oil and, of course, Kikkoman Soy Sauce.

France: In France, slow cooking is an art, with skillfully concocted braises of beef, chicken, pork, lamb or game featured on menus around the country. Regional variations abound—bean and sausage-based cassoulet is a specialty of the southwest, while in Burgundy you’ll find boeuf bourguignon, beef slowly cooked in red wine. In the traditional coq au vin, slow cooking was a way to turn a tough old rooster into a tender stew—today we use a younger chicken, but it’s just as tasty!

Lazy Cassoulet: In the southwest of France, making a cassoulet can take days. But you can streamline the process by using store-bought sausages and pre-cooked white beans. The flavors will meld even better in your slow cooker if you add a touch of Kikkoman Less Sodium Soy Sauce.

Morocco: Morocco is famous for its succulent tagines—slow-cooked stews of lamb, beef or chicken, with green olives, salty preserved lemons or dried fruit like raisins, prunes or dates. Spices like cinnamon, coriander and cardamom add a sweet note, and there’s often a kick of heat from chiles as well.

Ter-rific Tagine: Brown chunks of lamb shoulder, add chopped onion, ginger, cinnamon and saffron. Cover with water and slow cook until tender and luscious, and garnish with blanched pearl onions and quartered pears glazed with Kikkoman Teriyaki Baste & Glaze with Honey & Pineapple.

India: With the thousands of regional cuisines that are found in India, it’s no surprise to find slow-cooked dishes among them. In Kashmir, in the north of India, lamb is fried and then simmered slowly with the local chiles to make an aromatic stew called rogan josh. Further south, biryanis are made with marinated meat, rice and fragrant spices layered in a dish, which is then sealed and cooked slowly. And, of course, each region boasts its own special curries, many of which are perfect for the slow cooker.

Mexico: Chicken and pork are popular candidates for slow cooking in Mexico, in dishes like tinga, a filling to serve with tortillas and tacos, and posole, a traditional stew made with hominy and pork or poultry, served with a variety of toppings like lettuce, radishes, salsa and warm tortillas. Turkey in mole is another slow-cooked celebratory dish—it’s braised in a sauce that’s made with spices, seeds, nuts, chiles, tomatoes and often a hint of chocolate. Taco Night Revisited: Slow cook chicken thighs or pork in a chile spiked tomato sauce until tender enough to shred with a fork. Use as a topping for tacos or a filling for tortas, accompanied by a cabbage slaw tossed with Kikkoman Lime Ponzu Citrus Seasoned Dressing & Sauce and toasted pumpkin, cumin and sesame seeds.

Italy: For a small country, Italy boasts a wealth of dishes and employs a wide range of ingredients and cooking methods. Ragù alla Bolognese is a slow-cooked sauce of meat, broth, red wine, vegetables and, contrary to what many Americans are used to, only a small amount of tomato paste. Long, slow cooking marries the flavors of veal shanks, white wine and broth to make osso buco—the perfect accompaniment to risotto or, less traditionally, polenta.

Better Bolognese: Next time you cook up a pot of bolognese sauce, create a little “umami synergy” by adjusting the flavors at the end of cooking with a bit of Kikkoman Soy Sauce or Tamari Soy Sauce.

A Hot Idea: Arrabbiata is a tomato-based sauce with garlic and red chiles cooked in olive oil, and it gets its name from the Italian word for “angry,” thanks to its spiciness. If you have a surplus of tomatoes from your garden or the farmers’ market, cook up a batch in your slow cooker. Serve some of it on pasta and freeze the rest in batches to enjoy all winter long. And if you like it really hot, add some Kikkoman Sriracha Sauce.

Next week: Getting Saucy  

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Slow Cooker Recipes

Pot roast couldn’t be easier—or tastier—when you cook it slowly and add the umami boost of soy sauce. Winter root vegetables like turnips, parsnips and rutabagas can also be cooked along with the beef.


4 pounds beef chuck roast

1 tablespoon garlic powder

½ tablespoon black pepper

¼ cup vegetable oil

½ cup Kikkoman Less Sodium Soy Sauce

½ cup water

3 carrots, chunked

3 potatoes, peeled and large cubed

3 celery stalks, chunked

1 small onion, chunked

Season chuck roast with garlic powder and pepper. In a large skillet, heat oil.

Brown chuck roast on all sides. Place in a slow cooker and add remaining

ingredients. Cover and cook on LOW for 8–10 hours.

Makes 8 servings

Kikkoman Teriyaki Baste & Glaze gives baked beans a luscious sweetness. Serve

them with a green salad on the side for a light and healthy supper, or pair with

sausage or pork chops for a hearty winter meal.


24 ounces dry navy beans

1 pound ham, cut into ½-inch cubes

1 small onion, chopped

2 cups water

1½ cups Kikkoman Teriyaki Baste & Glaze

½ cup dark brown sugar

Cover beans with cold water and soak overnight. Drain and combine with remaining

ingredients in a slow cooker. Cover and cook on HIGH for 5 hours, stirring


Makes 12 servings

That old Louisiana favorite, jambalaya, lends itself perfectly to slow cooking.

Serve a hot sauce like Kikkoman Sriracha on the side, so everyone can make

their bowl as spicy as they like.


1 pound skinless, boneless chicken breast, cut into 1-inch cubes

1 pound smoked sausage, cut into ½-inch slices

1 pound diced fresh tomatoes

3 celery stalks, chopped

1 small onion, chopped

1 green bell pepper, seeded and chopped

½ cup Kikkoman Less Sodium Soy Sauce

1 tablespoon Creole seasoning

4 bay leaves

1 pound frozen cooked, peeled shrimp, thawed

3 cups cooked rice

In a slow cooker, combine chicken, sausage, tomatoes, celery, onion, green

pepper, soy sauce, Creole seasoning and bay leaves. Cover and cook on LOW for

7 hours. Stir in shrimp and rice; cook until heated through.

Makes 8 servings

Next Week: Around the World… Slowly


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Slow Cookers From Around the World

Slow is Beautiful. There’s a world of traditional slow-cooking pots and casseroles to explore, and many of them are so attractive, you may be tempted to put them on your display shelves instead of your stove!

• Clay pots, also called sand pots, have been used in China for hundreds of years. They’re glazed on the inside but not on the outside. These inexpensive and easy-to-find pots make a good substitute f or pricier French and Italian earthenware cooking vessels.

• Enameled cast-iron casseroles are heavy and usually expensive, but they last forever. They can also be set over a burner, so you can bring food to a simmer before it goes in the oven. The lids form a good seal to prevent evaporation and over-reduction of cooking juices.

• In Morocco, a tagine is a succulent stew, but it’s also the special dish that it cooks in. Tagines have a conical lid to catch and condense the steam, creating a self-basting vessel. Some tagines are glazed and highly decorated, meant only for serving; others are unglazed and better suited to long cooking.

• Make sure that any earthenware or glazed pot you use is lead free. New pots should be safe, but if you buy a used pot, be sure to do a lead test—you can find home testing kits at hardware stores.

• Electric slow cookers feature a stoneware insert, housed in a metal jacket containing electric elements that surround the food with a low, steady heat. The tight seal of the lid keeps in moisture and recirculates it to baste the food. That means that tougher cuts of meat and foods that have a lot of fiber, like beans and root vegetables, will cook slowly and gently in a moist environment that makes them beautifully tender.

Next week: Slow Cooker Recipes


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Slow Cooker Tips

What’s the best way to fit slow cooking into your daily routine? If you have time in the morning, you can assemble your recipe before you leave for the day, put it in a low oven or turn your slow cooker to low, and come home to a hot meal.(Some of the newer cookers even have timers and thermostats that can bring food to a given temperature and then lower it.)

• With an electric slow cooker, the rule is “set it and forget it,” but it takes a bit more vigilance to maintain the best oven temperature for slow cooking so that food stays at a very low simmer. In general, slower is better—if your pot is flameproof, bring the dish to a simmer on top of the stove and transfer to a 250 to 300°F oven. Oven thermostats are not always accurate, so check after 20 minutes to make sure the food isn’t bubbling too fast.

• When you brown a piece of meat, complex chemical reactions take place, which add to the savory flavor. That’s why many slow-cooker recipes call for browning foods before they’re added to the slow cooker, and even though it seems like an extra step, it really makes a difference. Dredge meat in a little flour before browning to get a thicker sauce.

• If you’re adapting a conventional recipe f or an electric slow cooker, use less liquid than the recipe calls for—evaporation is greatly reduced in a slow cooker, and juices that collect on the lid fall back into the food, creating a self-basting effect.

• Cooks who live at high altitudes probably already know that water boils at a lower temperature due to the decrease in air pressure. If you live more than 3,000 feet above sea level, cook foods at a slightly higher temperature and increase cooking time to compensate.

• If you’re new to slow cooking, it’s hard to know exactly how much the juices in a dish will cook down. If there’s too much liquid in your dish when it’s done, simmer with the lid off until the juices are reduced and the flavor is nicely concentrated.

Next week: Slow Cookers from Around the World  

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Super Bowl Bites

It’s Football Time, and we’ve got your Super Bowl party covered! These tasty chicken sliders are perfect for Super Bowl! Serve the chicken filling right in the cooker and let guests assemble their own sliders.

Hoisin Chicken Sliders

8 skinless, boneless chicken thighs

1½ cups Kikkoman Hoisin Sauce

1 tablespoon Kikkoman Rice Vinegar

24 mini buns

Combine all ingredients except buns in a slow cooker. Cover and cook on HIGH for 3–4 hours or until chicken is completely cooked. Remove chicken, shred and mix completely with cooking liquid. Serve on buns.

Makes 24 sliders

Ribs are a traditional crowd pleaser at picnics, backyard barbecues, tailgates and more. Our version gets a Chinese touch from ginger, sherry and Kikkoman Soy Sauce.

Chinese Spare Ribs

4 pounds pork baby back ribs, cut into serving pieces

1⁄2 cup Kikkoman Soy Sauce

1⁄3 cup honey

1⁄4 cup dry sherry

1⁄4 teaspoon ground ginger

1 clove garlic, crushed

Heat oven to 350°F. Place ribs in shallow, foil-lined baking pan, meaty side down. Combine remaining ingredients; brush ribs thoroughly with sauce. Cover and bake 45 minutes. Turn ribs over; brush with remaining sauce.

Bake, uncovered, 30 minutes more, brushing occasionally with sauce in pan.

Makes 4–6 servings

A colorful coleslaw is a great addition to your Super Bowl spread. This Asian-style slaw is a colorful mix of red cabbage, jicama and carrots, with an added kick from a citrusy dressing made with Kikkoman Lime Ponzu.

Asian Coleslaw with Candied Walnuts

4 cups shredded red cabbage

1 cup shredded jicama

½ cup shredded carrots

2 tablespoons chopped cilantro

½ cup Kikkoman Lime Ponzu

6 tablespoons sesame oil

¼ cup orange juice

½ teaspoon grated ginger

1 cup candied walnuts*

In a large bowl, toss together cabbage, jicama, carrots and cilantro. Whisk

together ponzu, sesame oil, orange juice and ginger; pour over cabbage

mixture and toss together. Sprinkle with candied walnuts.

Makes 8 servings

*To make candied walnuts, place 1 cup walnuts and ½ cup sugar in a skillet over medium

heat. Cook, stirring constantly, until sugar dissolves and turns light brown. Toss to coat

walnuts. Remove skillet from heat; stir in ½ teaspoon vanilla and ½ teaspoon cinnamon.

Spread walnuts on aluminum foil to cool.

Super-Slow Super Bowl Tips

There are so many crowd pleasing dishes that were just made for slow cooking, from stews and chili to

meatballs and paella. Use your own favorite recipes, or try a new twist on an old standard.

• If you’re entertaining a group, make it a “slow-cooking potluck”—guests can

transport, reheat and serve their dishes in the same pot they’re cooked in.

• Soups are a good pick for Super Bowl parties, and a hearty French onion soup

is a welcome warm-up for the February chill. For deep, rich flavor, add a little

Kikkoman Roasted Garlic Teriyaki to the onions when you caramelize them.

• Don’t forget to have some snacks and nibbles on hand to munch during

the action. Make plenty of spicy party nuts with Kikkoman Teriyaki

Marinade & Sauce—they’ll disappear fast!

• Use a small slow cooker to keep cheese dip or artichoke dip war m

throughout the game.


Next week: More Slow Cooker Tips

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