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

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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.

SLOW COOKER POT ROAST

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.

SLOW-COOKED BAKED BEANS

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

occasionally.

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.

JAMBALAYA

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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Do you Umami?

You probably know by now that naturally brewed Kikkoman Soy Sauce is a great source of umami, the savory “fifth taste” that’s become part of the current culinary vocabulary. But did you know that umami is also found in ripe tomatoes, mature potatoes, aged meat and cheeses, ham and many other foods that rank near the top on the list of comfort food favorites? And cooking brings out umami even more—think of the appetizing aroma and flavor of a toasted cheese sandwich, a crackling-skinned roast chicken, or a long-simmered beef stew. “Umami synergy” describes the enhancing effect that two or more umami-rich ingredients have on each other, amplifying the overall meaty, mouth-coating taste. Since browning, roasting, caramelizing and braising all result in umami flavor compounds, combining these cooking methods with umami-rich ingredients adds a whole new dimension of flavor.

Here’s how:
• Braise pot roast in Kikkoman Teriyaki Marinade & Sauce and water, along
with your favorite vegetables like potatoes and carrots.
• Bump up the flavor of mac ’n’ cheese by adding a splash of soy sauce to
the cheese sauce (and sprinkle with Kikkoman Panko Bread Crumbs for the
crunchiest topping ever!).
• Use soy sauce instead of salt to add rich taste—and color—to your grandmother’s
chicken soup recipe.
Kikkoman Soy Sauce joins forces with pasta sauce and mushrooms to demonstrate the power of “umami synergy.” That’s the secret that makes this comfort classic even better!

UMAMI-RICH LASAGNA
1 (16-ounce) package lasagna noodles
2 tablespoons vegetable oil
1 onion, chopped
1 cup chopped mushrooms
1 (28-ounce) jar pasta sauce
1⁄2 cup Kikkoman Soy Sauce, divided
2 cups ricotta cheese
2 eggs, well beaten
2 cups shredded mozzarella cheese

Heat oven to 350°F. Cook noodles according to package directions. In large skillet, heat oil; add onion and mushrooms and sauté until onion is translucent. Stir in pasta sauce and 1⁄4 cup of the soy sauce; heat through. In medium bowl, combine ricotta cheese, eggs and remaining soy sauce. Spread a layer of pasta sauce on the bottom of a 9- x 13-inch baking dish. Layer with noodles, cheese mixture and mozzarella cheese. Continue layering, ending with a final layer of noodles and pasta sauce. Cover with foil; bake 30 minutes. Let stand 15 minutes before serving.

Makes 8 servings

Next week: Super Bowl Bites

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A look at Comfort Foods Around The World

America is a nation of immigrants, and since comfort foods are the foods we learned to love as children, dishes that spell comfort for some of us seem exotic to others. But many who grew up on meatloaf and macaroni ’n’ cheese have acquired a taste for more exotic fare. Whether it’s a steaming bowl of phó from our local Vietnamese café or the tamales we tasted on vacation in Mexico, we’ve welcomed these hearty, soothing dishes into our kitchens and our hearts. And since the United States is such a big country, you’ll find many regional variations in comfort food preferences, based on local history and immigration patterns. Louisiana has its gumbo, the Southwest favors chili, while New Yorkers go crazy for a big Reuben sandwich! Here are a few more of our favorite regional and ethnic comfort foods:

Egg foo young – This Americanized Chinese-style egg pancake is filled with bean sprouts, vegetables, chicken and pork, and topped with a lightly thickened sauce of chicken broth and soy sauce.

Curry rice – A steaming bowl of rice topped with curry sauce is a favorite comfort food in Japan that’s now catching on in the U.S.

Spaghetti and meatballs – Pasta with hearty meatballs in tomato sauce has become such an American menu mainstay that we no longer think of it as Italian.

Ramen – Everyone loves a hearty bowl of noodles, and ramen—thin noodles served in a soy or miso broth and topped with everything from raw eggs to tempura—is fast becoming an American comfort favorite.

Southern fried chicken – Juicy fried chicken in a crisp batter coating is even better with fluffy biscuits on the side. A drizzle of honey puts the whole thing over the top.

Chili verde – This spicy pork stew with tomatillos and chilies is easy to make in a slow-cooker.

Matzo ball soup – Fluffy matzomeal dumplings are the Jewish contribution to soothing chicken soup.

Mmm, meatloaf—delicious hot, great cold, perfect for hearty sandwiches! Kikkoman Katsu Sauce and Panko Bread Crumbs make our version one of the best and a surefire addition to your list of family favorite recipes.


KIKKOMAN’S BEST MEATLOAF
2 pounds ground beef
2 cups Kikkoman Panko Bread Crumbs
2⁄3 cup plus 2 tablespoons Kikkoman Katsu Sauce, divided
1 small onion, chopped
1 green onion, roughly chopped
2 eggs

Heat oven to 375°F. In mixing bowl, combine beef, panko, 2⁄3 cup of the
Katsu sauce, onion, green onion and eggs, mixing with a fork until well
blended. Shape into a loaf and place in 9-inch loaf pan. Bake 1 hour, basting
occasionally with remaining 2 tablespoons Katsu sauce.

Makes 6–8 servings

Next week: Umami!

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Winter Comfort Foods

The crisp golden skin of roast chicken, the aroma of freshly baked bread, a hearty beef stew bubbling on the stove, the nostalgic taste of holiday cookies—comfort foods engage our senses and our emotions in a deeply satisfying way. Check out our 9 ways to bring comfort to your Winter Kitchen.

1) One pot meals 

Seems like every regional cuisine has a one-pot meal that just gets better the longer it simmers on the stove. In the Southwest, it’s chili; in Louisiana, gumbo–while New England has baked beans and chicken and dumplings. For convenience, cook in advance and reheat the next day. Mix canned baked beans with any Kikkoman Teriyaki Takumi sauce, top with minced bacon and bake until the bacon is browned. A dash of soy sauce helps the flavors in hearty Tex-Mex chili blend perfectly.

Try this one pot Jambalaya recipe:  http://www.kikkomanusa.com/homecooks/recipes/recipedetail.php?rd=13082#.UO3-QeSx9I4

2) Casseroles

Casseroles top the charts among comfort food classics, from mac ’n’ cheese and potpie to tuna noodle casserole and lasagna. They can be prepared in advance and even frozen so that they’re ready to pop in the oven anytime—and they’re a great way to stretch fish and meat. Sprinkle Kikkoman Panko Bread Crumbs on top of your favorite casserole (and, if you like, dot with butter or drizzle with olive oil) for a crunchy topping. Add a touch of soy sauce to the tomato sauce for your next lasagna, baked ziti or eggplant Parmesan.

Check out this Turkey Rice Curry Casserole: http://www.kikkomanusa.com/homecooks/recipes/recipedetail.php?rd=2290#.UO3-0OSx9I4

3) Soups

What mom made us, from a can or from scratch, is what brings back warm memories of childhood—soups like split pea, matzo ball, vegetable-beef, cream of chicken, French onion, chicken noodle and minestrone. For French onion soup with rich, deep flavor, caramelize sliced onions, stir in Kikkoman Roasted Garlic Teriyaki Marinade & Sauce, then add beef broth and simmer. Use Kikkoman Pearl® Organic Soymilk in place of dairy milk in cream of chicken or mushroom soup. Add a dash of Kikkoman Soy Sauce to virtually any soup, canned or homemade. Start with just a bit, increasing the quantity and tasting as you go. You’ll add umami richness and depth without a pronounced Asian flavor, much as you would by adding a little Worcestershire sauce or bouillon.

Try this Tuscan Chicken & White Bean Soup recipe: http://www.kikkomanusa.com/homecooks/recipes/recipedetail.php?rd=1150#.UO3_F-Sx9I4


4) Roasts

Oven-roasting creates the mouth-watering flavors and aromas that make roast chicken, turkey and meatloaf some of our favorite foods. Brush the top of meatloaf with Kikkoman Teriyaki Baste & Glaze just before it comes out of the oven.

We know you’ll love this Teriyaki Meatloaf: http://www.kikkomanusa.com/homecooks/recipes/recipedetail.php?rd=1625#.UO3_R-Sx9I4

5) Baked goods

Nothing says comfort like the smell of something baking in the oven—holiday quick-breads, chocolate chip cookies, fruit-laden pies and cobblers or flaky biscuits. Substitute Kikkoman Pearl® Organic Creamy Vanilla Soymilk for dairy milk in your favorite muffin or scone recipe.

6) Desserts

When it comes to comfort, rich and creamy is the name of the game! Bread pudding, chocolate pudding, lemon meringue pie and chocolate cream pie are all creamy comfort classics. Use Kikkoman Pearl® Organic Coffee, Chocolate or even Green Tea Soymilk to make a luscious pudding or cream pie filling.

Missing those holiday flavors? Whip up this Peppermint Chocolate Mousse: http://www.kikkomanusa.com/homecooks/recipes/recipedetail.php?rd=2203#.UO3_guSx9I4

7) Breakfast dishes

Lots of people find breakfast such a comforting meal that they indulge in their favorite breakfast dishes for dinner as well. Pancakes, popovers, French toast and quiche are just a few of the comforting options.

Before frying, dip French toast in Kikkoman Panko Bread Crumbs for extra crunch. Use Kikkoman Pearl® Organic  Original or Creamy Vanilla Soymilk to prepare your favorite pancake and waffle recipes.

Try our Crispy Baked French Toast recipe: http://www.kikkomanusa.com/homecooks/recipes/recipedetail.php?rd=2135

8) Holiday food all year-round

A turkey dinner in June? Pecan pie in July? Why not? Toss baked sweet potatoes with Kikkoman Teriyaki Baste & Glaze.

9) Vegetables

Whether they’re crispy or soft and succulent, when it comes to comforting vegetables—from fried or roasted potatoes to roasted root vegetables, potato salad and creamed spinach—it’s all about texture. Toss roasted or steamed root vegetables with butter and teriyaki sauce. For an updated potato salad, toss boiled, quartered new potatoes and scallions with mayonnaise mixed with a touch of Kikkoman Hoisin Sauce. Use Kikkoman Pearl® Organic Original Soymilk to add richness to creamed spinach. Finish roasted veggies with a drizzle of Kikkoman Ponzu Sauce right after they come out of the oven, just as you would use balsamic vinegar.

Next week: A look at Comfort Foods Around  The World

 

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Kikkoman Celebrates Over 300 Years of Tradition with New Documentary

Isogaba maware is a Japanese axiom that translates into “Make Haste Slowly.” It means to advance and grow, but to do so with tremendous thought and care. From its meticulous six-month natural brewing process to a heritage dating back to feudal Japan, Kikkoman has exemplified this philosophy since its humble beginnings in the seventeenth century. Academy Award nominated filmmaker Lucy Walker brings the story of Kikkoman’s rich family heritage to life. Click here to watch Make Haste Slowly: The Kikkoman Creed.

Next week: Full Steam Ahead: Healthy Cooking for the New Year        

 

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