Infuse rich, complex flavor into your summer meals with Kikkoman.
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.
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.
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.
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
From grilling the perfect main course to making more time for guests, we’ve got tips for a killer cookout.