Reduce sodium by up to half without sacrificing taste*

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Honey Glazed Chinese Chicken

Ingredients: (Makes 6 servings)

½ cup Kikkoman® Teriyaki Marinade & Sauce
¼ cup each Kikkoman® Hoisin Sauce and honey
2-1/2 pounds chicken drumsticks
1 green onion, thinly sliced


Combine first 3 ingredients; pour over chicken in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat all pieces well. Refrigerate 2 hours or overnight, turning bag over occasionally. Bake chicken in 350F oven for 1 hour, turning pieces over and basting with pan juices once. Sprinkle on green onion before serving.

Some Like It Hot 'N' Sweet Fruit Salad

Ingredients: (Makes 8 servings)

4 cups strawberries, stemmed and halved
2 cups mango chunks
2 cups watermelon chunks
1 cup pineapple chunks
1/2 cup fresh orange juice
1/4 cup fresh lime juice
2 tablespoons Kikkoman® Lime Ponzu
2 tablespoons sugar
1 tablespoon Kikkoman® Sriracha Sauce


In a large bowl, combine fruit. In a large jar with a lid, combine remaining ingredients and shake vigorously to blend. Refrigerate fruit and dressing until cold. Just before serving, shake dressing, pour over fruit and toss to combine.

Sizzling Ponzu Fajitas

Ingredients: (Makes 8 servings)

2 pounds beef flank steak
2/3 cup Kikkoman® Lime Ponzu
1 lime, juiced

Peppers 'N Onions:
1 large red pepper, cut into 1/4-inch thick strips
1 large green pepper, cut into 1/4-inch thick strips
1 onion, cut into 1/4-inch thick strips
1 tablespoon cooking oil
2 cloves crushed garlic

Flour tortillas, warmed
Fresh cilantro


  1. Combine flank steak, ponzu and lime juice in a large plastic bag, seal well and turn over several times to blend, refrigerate for at least one hour or overnight.
  2. Peppers 'N Onions: Saute red and green pepper and onion in cooking oil with garlic in a large skillet over high heat 4 minutes, or until tender.
  3. Grill flank steak to desired doneness. Slice and serve with tortillas and vegetables. Garnish with cilantro.

Panko Sweet Potato Sticks


4 sweet potatoes
1/2 cup flour
2 egg whites
1 cup Kikkoman® Panko Bread Crumbs
1/2 teaspoon Italian blend dried herbs (oregano, basil, marjoram, thyme rosemary, savory and sage)
1/4 teaspoon garlic powder
Nonstick cooking spray
Kikkoman® Teriyaki Marinade & Sauce


  1. Preheat oven to 400°F. Cut sweet potatoes into fries.
  2. Place flour in a bowl. Whip egg whites to soft peaks and place in another bowl. Combine panko, dried herbs and garlic powder in a third bowl.
  3. Dip sweet potatoes in flour, then in egg whites. Roll in panko, pressing to make panko adhere better.
  4. Place sweet potatoes on a cookie sheet sprayed with nonstick cooking spray. Spray sweet potatoes lightly with more cooking spray to help browning.
  5. Bake about 15 minutes or until golden brown. Serve with Kikkoman Teriyaki Marinade & Sauce.

From Danielle M., winner of the "Crank Up the Crunch" Panko Recipe Contest in the appetizer category.

Lite Chicken & Fruit Salad

Ingredients: (Yield: 4 servings)

2 tablespoons Kikkoman® Less Sodium Soy Sauce
1 lemon, sliced
1 pound boneless, skinless chicken breast halves
3 kiwi, peeled and diced
1 cup sliced strawberries
Lemon-Mint Dressing*
1/2 (8 oz.) package mixed salad greens, washed and drained


  1. Bring 1-1/4 cups water, less sodium soy sauce and lemon slices to boil in large saucepan. Add chicken in single layer; cover and simmer 15 minutes, or until chicken is no longer pink in center, turning over once.
  2. Remove chicken with slotted spoon; cool slightly and chill.
  3. Cook vegetables in covered grill over medium-hot coals 15 to 20 minutes, or until tender, opening lid and stirring once or twice.
  4. Just before serving, cut chicken into 1/2-inch cubes; combine with kiwi, strawberries and Lemon-Mint Dressing, tossing together to coat evenly. Serve over salad greens.

    *Lemon-Mint Dressing: Blend together 3/4 cup lemon-flavored yogurt, 1 Tbsp. chopped fresh mint leaves, 1 Tbsp. Kikkoman Less Sodium Soy Sauce, 1/2 teaspoon poppy seeds and 1-1/2 teaspoons lemon juice.

Asian Chicken Salad

Ingredients: (Serves 6)

1 bag Minute® Steamers Brown Rice or 1 cup Minute® Brown Rice, uncooked
1/4 cup Kikkoman® Less Sodium Soy Sauce
3 tablespoons Kikkoman® Seasoned Rice Vinegar
1 tablespoon sesame oil
2 teaspoons granulated sugar
2-1/2 cups (12 ounces) cooked chicken, shredded
1 bag (12 ounces) broccoli slaw
1 red bell pepper, chopped
1/4 cup fresh cilantro, chopped


Prepare rice according to package directions. Cool. In a large bowl, combine soy sauce, vinegar, sesame oil and sugar. Mix until sugar dissolves. Add chicken, slaw and bell pepper. Toss to combine ingredients. Top with cilantro.

For a spicy version add 1-2 tablespoons Kikkoman® Sriracha sauce to the dressing. Wrap leftovers in lettuce leaves.

Sushi Rice Balls


6 cups short grain or sushi rice
1/4 cup Kikkoman® Seasoned Rice Vinegar
Cold Water
2 tablespoons sesame seeds
2 ripe avocados, halved, pitted, peeled and cut small
1/4 cup Kikkoman® Less Sodium Soy Sauce


Drizzle vinegar over hot cooked rice; gently fold to mix. In a small bowl, pour the soy sauce over the avocado toss to coat. Place the cold water in a separate bowl, mix in salt; dip you hands in the bowl of water before shaping each rice ball. This will ensure that the rice sticks to itself, without sticking to you. Place 1/2 cup sushi rice in your hand, make an opening in the middle of the rice, place avocado in the center, cover with rice to form a ball; roll in sesame seeds.

Orange-Teriyaki Beef & Vegetable Kabobs

Ingredients: (Makes 4 servings)

1 pound boneless beef top sirloin steak, cut 1 inch thick
1 summer squash, cut into 1-inch pieces (or 12 baby pattypan)
1 medium red or green bell pepper, cut into 1-1/2-inch pieces

1/2 cup Kikkoman® Teriyaki Marinade & Sauce
1/3 cup orange marmalade
1 to 2 teaspoons Kikkoman® Sriracha Hot Chili Sauce
1 large clove garlic, minced


  1. Cut beef steak into 1-1/4-inch pieces. Combine marinade ingredients in small bowl, stirring well. Reserve 2 tablespoons marinade. Place half of remaining marinade and beef in food-safe plastic bag; turn to coat. Place remaining marinade, squash and bell pepper in another food-safe plastic bag. Close bags securely; refrigerate 30 minutes to 2 hours, turning occasionally.
  2. Remove beef and vegetables from marinade; discard marinade. Alternately thread beef and vegetables evenly onto four 15-inch metal skewers.
  3. Place kabobs on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally and brushing kabobs generously with reserved 2 tablespoons marinade.

Cook's Tip: One medium yellow squash, cut into 1-inch pieces, may be substituted for pattypan squash.

Cook's Tip: Four 15-inch bamboo skewers may be subsituted for metal skewers. Soak in water 10 minutes before using; drain.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron and choline.

Total Recipe Time: 30 to 35 minutes
Marinade Time: 15 minutes to 2 hours

Everyday Smoothie

Ingredients: (Makes 1 to 2 servings)

3/4 cup chilled Pearl® Original
Organic Soymilk*
3/4 cup orange juice
1 small banana
1 ice cube


  1. Combine soymilk, orange juice and banana in blender container.
  2. Add ice cube; cover and process on high until smooth. Serve immediately.

*Or, substitute with Pearl Creamy Vanilla Organic Soymilk.

Yucatan Grilled Pork

Ingredients: (Yield: 6 servings)

1/4 cup Kikkoman® Less Sodium Soy Sauce
1/4 cup grapefruit juice
2 medium-size serrano chilies, seeded and minced*
1 teaspoon vegetable oil
1/2 teaspoon ground cumin
1/4 teaspoon pepper
2 pork tenderloins, about 3/4 pound each


  1. Combine soy sauce, grapefruit juice, chilies, oil, cumin and pepper; pour over pork in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat pieces well. Refrigerate 1 hour.
  2. Place pork on grill 5 to 7 inches from medium-hot coals. Cook 20 minutes, or until meat thermometer inserted into thickest part registers 160ºF., turning over occasionally. (Or, broil tenderloins 4 to 5 inches from heat 15 minutes, or until meat thermometer inserted into thickest part registers 160ºF., turning over occasionally.)
  3. Let stand 5 minutes before carving.

*Wash hands in warm soapy water after handling. Avoid touching eyes or face.