Kikkoman logo

Grilling begins with Kikkoman

Infuse rich, complex flavor into your summer meals with Kikkoman.

Click for coupon

Rosemary Grilled Steak

Ingredients (makes 4 servings)

½ cup Kikkoman Soy Sauce
¼ cup balsamic vinegar
3 tablespoons olive oil
½ cup fresh rosemary, finely chopped
1 teaspoon coarsely ground black pepper
2 pounds porterhouse steaks, 3 inches thick

In a resealable plastic bag, combine the soy sauce, vinegar, olive oil and rosemary. Add the steaks, seal the bag and refrigerate overnight, turning the bag several times. Preheat a grill or grill pan to high heat. Remove the steaks from the plastic bag and place the steaks directly on the grill. Cook for about 5 minutes on both sides for medium-rare, or until desired doneness. Remove from the grill, sprinkle with black pepper and allow to rest under loosely fitted aluminum foil for 10 minutes.

Umami Burger

Ingredients (makes 6 burgers)

1½ pounds lean ground beef
2 tablespoons Kikkoman Soy Sauce
½ teaspoon sugar
1 teaspoon seasoned salt
1 teaspoon black pepper
6 slices of cheese
6 hamburger buns, toasted
1 pound button mushrooms, sautéed
Condiments of your choice

In a bowl, combine ground beef, soy sauce, sugar, seasoned salt and black pepper. Form into 6 patties and cook on skillet or grill to desired doneness. Add cheese to the cooked burger and serve with desired condiments.

Grilled Cajun Chicken Thighs

Ingredients (makes 6 servings)

2 pounds chicken thighs
½ cup Kikkoman Low Sodium Soy Sauce
1 tablespoon hot pepper sauce
2 garlic cloves, chopped
1 tablespoon onion powder
1 tablespoon thyme
½ teaspoon ground red pepper

Rinse chicken thighs under cold water, pat dry. Combine Kikkoman Low Sodium Soy Sauce, hot pepper sauce, garlic, onion powder, thyme and red pepper in a plastic zipper bag. Add chicken thighs.

Close the bag and turn it to coat chicken. Marinate at least 30 minutes. Preheat grill to medium.

Make drainage holes in sheets of Non-Stick Foil with a large grilling fork. Place foil sheets with holes on grill rack with non-stick (dull) side towards food; immediately place chicken on foil. Grill chicken 5 minutes; turn. Continue grilling and turning every 5 minutes until chicken is tender and reaches 180°F, for about 30 minutes.

Pork Ribs Brine

1 gallon water
½ cup kosher salt
1 cup brown sugar
½ cup Kikkoman Soy Sauce
1 tablespoon garlic powder
2 slabs ribs

Combine all ingredients in a large food-safe container. Whisk until salt and sugar are dissolved. Place meat into brine at least 2 hours or overnight.

Before cooking, rinse off brine and rub with the salt-free rub below:

¾ cups brown sugar
½ cup granulated sugar
2 tablespoons black pepper
2 tablespoons smoked paprika
2 tablespoons onion powder
2 teaspoons cumin powder

Summer Grilling Survival Guide

From grilling the perfect main course to making more time for guests, we’ve got tips for a killer cookout.

  1. In a stainless steel pan, soak wood chips in water and 1/2 cup soy sauce. Then, while food cooks, place the pan on your grill in order to create a smoky flavor. Cook fish on a cedar plank for the same effect.
  2. Don’t overcook (or overflip) your beef. Sear one side just 8 minutes, then flip and sear the other for 8 minutes. To keep it juicy, let beef rest for 10 minutes before cutting into it.
  3. Wrap veggies in aluminum foil to prevent them from slipping through the slats or use a veggie basket.
  4. Use “hot spots” on your grill with varying temperatures to cook different dishes. The hottest areas should be used for meats. Low/medium heat is perfect for veggies.
  5. Brush pineapple rings with teriyaki and warm on the grill for a quick, easy side dish.
  6. Clean rack AFTER cooking while it is warm (but not hot), before food particles have the opportunity to cool and harden.
  7. Prepare a few cold dishes (salad, pasta salad, etc.) beforehand so you can spend more time with your guests and less time cooking.
  8. Make a signature drink or cocktail and tie it in to your cookout theme, if you have one. For a luau, for instance, think “Blue Hawaiian.”
  9. Instead of a fork, use tongs to turn the meat when barbecuing. Forks punch holes in the meat and allow the natural juices to escape, causing the meat to lose flavor and become chewy.
  10. When checking the temperature of the meat, avoid cutting it. Cutting the meat can lose the juices. Instead, stick a meat thermometer in the center of the meat to check the temperature.
  11. If your food is cooking too quickly on the grill, just raise the rack. If your rack isn’t adjustable, move some of the charcoal to the side or lightly spray a little water on the charcoal to cool it down.