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Here’s how to add mouthwatering flavor—and just
the right touch of Asian inspiration—to everyday grilling.


Hoisin-Glazed Pork Chops

Make an easy sweet-savory glaze by combining Teriyaki Sauce and Hoisin.

Ingredients (makes 4 servings)

  • 1 cup Kikkoman Teriyaki Marinade & Sauce, divided
  • 4 double-cut bone-in pork chops, each about 2 inches thick
  • 1 tablespoon Kikkoman Sesame Oil
  • 1/2 cup Kikkoman Hoisin Sauce
  • 1 tablespoon coarse ground black pepper
  • 1 green onion and top, cut diagonally


  1. Pour 1/2 cup teriyaki sauce over pork in large resealable plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat pork. Marinate pork in refrigerator for at least 1 hour, turning bag over occasionally.
  2. Prepare grill with cover for two-zone cooking (direct and indirect heat).

  1. Remove pork from marinade; discard marinade. Pat pork dry with paper towels and rub both sides with sesame oil.
  2. Grill pork over direct hot heat, 3 to 4 minutes on each side to sear pork.
  3. Move pork to section of grill with indirect heat. Cover and cook 10 minutes.
  4. Meanwhile, combine remaining 1/2 cup teriyaki sauce, hoisin and black pepper and set aside 1/4 cup sauce mixture.
  5. Brush both sides of pork with remaining sauce mixture. Cook, uncovered, 5 to 10 minutes longer, or until meat thermometer inserted in thickest part of pork registers 145°F., turning and brushing with sauce occasionally.
  6. Remove pork to serving platter. Drizzle with reserved 1/4 cup sauce; sprinkle with green onion. Let rest 5 minutes before serving.

Sizzling Soy-Bourbon Steaks

Kikkoman Soy Sauce adds meaty umami to the sweet-savory restaurant-style marinade that might just become your summer entertaining signature.

Ingredients (Makes 2 Cups)

  • 1 cup Kikkoman Soy Sauce
  • ¾ cup water
  • 3 tablespoons bourbon
  • 2 tablespoons sugar
  • 1 clove garlic, pressed
  • 1 tablespoon confectioners’ sugar


Combine all ingredients. Marinate 2-3 lbs beef 12 to 24 hours.

Grill following your favorite method.

Teriyaki Thai Chicken

Teriyaki Chicken is a summer grilling classic. This simple marinade adds a touch of curry to take Asian Inspiration to a whole new level.

Ingredients (Makes 1 Cup)

  • 1 cup Kikkoman Teriyaki Marinade & Sauce
  • 4 cloves garlic, pressed
  • 2 teaspoons ground black pepper
  • 2 teaspoons curry powder


Mix together all ingredients. Marinate up to 4 pounds chicken pieces OR 3 pounds boneless chicken for 4 hours, or overnight.

Grill until chicken is thoroughly cooked.


Kikkoman Teriyaki Takumi Marinade & Sauce and a few pantry stapes are all it takes to give kabobs an easy Asian “steakover.”
  • 1 cup Kikkoman Teriyaki Marinade & Sauce
  • ¼ cup honey
  • 2 tablespoons Kikkoman Sesame Oil
  • 3 cloves garlic, minced
  • 1 teaspoon ginger powder
  • 3 pounds boneless tender beef steak, cut into 1-½-inch cubes
  • 1 pounds fresh mushrooms
  • 2 bell peppers, cut into large squares
  • 1 red onion, cut into chunks
  • 1 cup Kikkoman Teriyaki Takumi Original Sauce


Combine first 5 ingredients; pour 1 cup mixture over beef in sealable food storage bag and close top. Refrigerate 1 hour, turning bag over once.

Meanwhile, soak wooden skewers in water 30 min. Toss vegetables in remaining mixture. Thread beef and vegetables on skewers. Grill to desired doneness. Remove from grill and brush with Takumi sauce.

Corn With Sriracha Butter

Give grilled corn a sweet-spicy kick with this sensational Sriracha-Ponzu butter that takes just minutes to make.

Ingredients (Makes 8 Servings)

  • 8 ears fresh corn
  • 8 tablespoons butter, melted
  • 3 tablespoons Kikkoman Sriracha
  • 2 teaspoons Kikkoman Lime Ponzu
  • 1 teaspoon Kikkoman Rice Vinegar


Stir together butter, sriracha, ponzu, rice vinegar and set aside. Place corn directly on the grill turning constantly to cook/char on all sides for 10 minutes. Coat corn with butter mixture and serve.

10 Tips for Great Grilling

These simple secrets can make grilling easier, tastier and a lot more fun.

  1. Get in the zone. Fire up your grill with varying temperature zones to cook different dishes. The hottest areas should be used for meats. Low/medium heat is perfect for veggies.
  2. Feel the heat. You can regulate the heat of your fire by mounding the coals or spreading them out. The more you mound them, the hotter your fire will be. Hold your hand a few inches over the grill rack, palm down. If you can keep it there 2 to 3 seconds, you have a hot fire; 5 to 6 seconds indicates a medium-hot fire; 8 to 10 seconds indicates a medium fire.
  3. Smoke with soy. When you’re soaking wood chips in water add 1/2 cup soy sauce. You’ll add a richer smoked flavor to meat, poultry or seafood.
  4. Fight flareups. When fat drips onto the coals, it creates flames that can give food too much charred flavor. Keep a watchful eye—and keep a spray bottle filled with water on hand to immediately extinguish any flames that flare up.
  5. See the light. Keep a flashlight near the grill so you can really see clearly how your food is cooking. Even better, get yourself a headband flashlight to keep your hands free.
  6. Forego the fork. To turn the meat on the grill, use tongs instead of a grilling fork. A fork can puncture the meat, allowing juices to escape, which means you lose moisture and flavor.
  7. Take the temp. To check for doneness don’t cut into meat, which causes the juices to run out. Instead, insert an instant-read thermometer into the thickest part of the meat.
  8. Give it a rest. To keep grilled steak, pork and poultry juicy, let it rest, loosely covered with foil for 10 minutes before slicing and serving.
  9. Clean before and after. Clean your grill grates with a heavy wire brush twice: before you grill to remove dust and rust, and after cooking when the grates are still warm, before food particles cool and harden.
  10. Grab & grill with Kikkoman! Keep Kikkoman Soy Sauce, Teriyaki and other sauces (like Sriracha, Thai Style Chili Sauce, Ponzu and many more) on hand for instant grilling InspirAsian all year long. Whether you use them as marinades, sauce ingredients, brush-on glazes, or condiments, you’ll find they’re the perfect complement to the flavors of whatever’s hot off the grill.