Chef Andrew Hunter travels the country (and sometimes the world) demonstrating Kikkoman sauces in a wide array of on-trend mainstream and ethnic-inspired applications, visiting restaurant chain headquarters and presenting at culinary events and conferences. This May, Chef Andrew represented Kikkoman on Chicago’s Navy Pier at the Food Arts 16th Annual Championship BBQ & Cookout. Fourteen chefs faced off in the flames and competed for Waring Commercial grand prizes. Over $100,000 was raised to benefit Share Our Strength’s efforts to fight childhood hunger. For the event, Andrew prepared a delicious, umami-infused recipe: Yuzu Teriyaki Tsukune with Tokyo Baked Beans, featuring Kikkoman Less Sodium Soy Sauce, Ponzu Citrus Seasoned Dressing & Sauce, Panko Japanese Style Toasted Bread Crumbs and Kotteri Mirin.
“My inspiration was to recreate the Tsukune from a little stand at the giant Tsukiji fish market in Tokyo. These meatballs grilled and glazed with teriyaki sauce were addictive,” said Andrew Hunter, corporate chef for Kikkoman Sales USA, Inc. “I was enchanted with the elderly woman who stood in front of her charcoal grill for hours on end cooking her family's signature Tsukune. She talked to me in fluent and animated Japanese. While I imagined what she might be saying, her son would give me the price with a wry smile. I understood the smile to be a thanks you for listing to his mother.
The translation from Tokyo's fish market to a Chicago cookout involved amplifying the traditional flavors of Tsukune. I infused the Teriyaki sauce with Yuzu to give it peppery citrus flavor notes, and amplified the Umami in the meatballs with the Kikkoman's Lime Ponzu and Koterri Mirin. And to make sure I hit a Japanese dish home at an American BBQ, I served the meatballs with Tokyo-style baked beans, which were red adzuki beans studded with Kikkoman Katsu. For a final hit of Umami, I topped the meatballs with "dancing threads" of bonito.”
Kikkoman Sales USA, Inc. is a proud sponsor of Share Our Strength.