foodservice recipes
Kikkoman Roast lamb
Superior Soy Sauce - Naturally
Kikkoman Naturally Brewed Soy Sauce is the traditional super seasoning - a versatile all-purpose
flavour enhancer that will complement any cuisine, enriching it with umami, the elusive fifth flavour.
The secret of Kikkoman Soy Sauce’s superior flavour and quality lies in the fact that it’s made using
the same time honoured natural brewing process. Chemically produced sauces which may take only
a few days to manufacture can’t match the taste and presentation of traditionally produced Kikkoman
Soy Sauce that’s been naturally brewed for up to six months.
Everyone is familiar with the four basic flavours of salty, sweet, sour and bitter. But umami is
something more. For many centuries the Japanese have been familiar with this concept, which refers
to the synergy of intricate, balanced flavours.
Umami ingredients enhance the flavours on your dish without overpowering them; the food tastes
richer, more intense and fully rounded. In many non-Asian recipes naturally brewed soy sauce is the
secret weapon that can give depth and complexity allowing you to create your own signature, or
when a dish needs a ‘little something’.
The professional applications extend further than Asian cooking. Use Kikkoman Naturally Brewed
Soy Sauce to season, marinade or to braise your roasts. Brush on fish, seafood, red meat or poultry
before or during grilling to enhance flavour or add to your ground meats to add depth of flavour to
burgers and meatballs.
Kikkoman Naturally Brewed Soy Sauce will complement stock based sauces, gravies, salad
dressings and aiolis alike.
Kikkoman produces Soy Sauce in a range of varieties to suit all professional needs and also offers
foodservice professionals its popular Teriyaki Marinade. Not only do these naturally brewed sauces
present better on the plate, their flavour profiles are correctly balanced to ensure they properly
complement your other meal ingredients.
So stock up on Kikkoman today - get inspired by the mouth-watering recipes in this booklet and give
your customers the authentic umami experience across a whole range of menu items!
Seared scallops
with bacon crumb
Spicy chicken
Vietnamese salad
1 tablespoon extra virgin olive oil
4 chicken breasts, trimmed and halved
3 carrots, julienne
3 cucumbers, julienne
4 golden shallots, julienne
1 bunch mint, sliced
1 bunch coriander, chopped
½ bunch Vietnamese mint, sliced
25g fresh breadcrumbs
2 rashers bacon, finely diced
2 garlic cloves, finely diced
½ Spanish onion, finely diced
40mls Kikkoman Less Salt Soy Sauce
12 scallops on shell, roe removed.
1 red chilli, finely diced
For dressing:
3 spring onions, green tops only, finely sliced and in iced water
125mls Kikkoman Gluten Free Soy Sauce
2 limes, squeezed
25mls sesame oil
20mls rice wine vinegar
10mls fish sauce
Pinch of caster sugar
Pinch of sea salt
1 red chilli, finely diced
1 birds eye chilli, finely diced
1 lime, squeezed
Pan-fry the breadcrumbs in oil until crisp and remove. Sauté the
bacon with the garlic and onion, until soft. Return breadcrumbs to
the pan and moisten with Kikkoman Less Salt Soy Sauce. Stir to
combine. Remove and set aside. Remove scallops from their shell
and sear on each side. To Serve, place the scallops back on the
shells, top with bacon mixture, a sprinkle of red chilli and sliced
spring onion. Finish with a squeeze of lime. Serves 4.
Poach chicken in stock and set aside to cool. Mix prepared
vegetables and herbs in a large bowl. Season to taste. Combine
finely shredded chicken with salad mix. Prepare a dressing from the
Kikkoman Gluten Free Soy Sauce with lime juice, sesame oil, rice
wine vinegar, fish sauce, sugar and salt and chopped chilli.
To serve, toss and dress salad. Serves 4.
The Kikkoman Less Salt Soy Sauce is a good
option here as the bacon is already salty and
it doesn’t detract from the fresh, juiciness
of the seared scallops. You could also place
the scallops under a salamander or add
Tabasco for extra zing.
Using the Kikkoman Gluten free Soy makes
this salad a perfect option for Gluten Free
diners and a healthy choice. The chicken
could be substituted for thinly sliced tofu
or cooked prawns.
Teriyaki salmon
with soba noodles
Kikkoman
Roast lamb
4 salmon fillets, boneless and skinless
For marinade:
250mls Kikkoman Teriyaki Marinade and Sauce
5 cloves garlic, minced
125mls Kikkoman Naturally Brewed Soy Sauce
20g rosemary, finely chopped
20mls extra virgin olive oil
1.2 kg leg of lamb
50g ginger, grated
20mls mirin
270g soba noodles
20g sesame seeds
25mls sesame oil
1 bunch bok choy, roughly chopped
1 bunch choi sum, roughly chopped
Marinate salmon fillets in Kikkoman Teriyaki Marinade and Sauce
with ginger and mirin for 2 hours. Cook soba noodles for 4 minutes
or until soft, drain and refresh. Toss with sesame oil and sesame
seeds. Heat a large frypan and sear the salmon with 2 tablespoons
of marinade mixture on each side for 4 minutes or until cooked.
Serve the salmon with soba noodles and steamed Asian greens, with
a scattering of sesame seeds. Serves 4.
For roasted vegetables:
1 bunch heirloom carrots, washed and trimmed
½ pumpkin, cut into wedges
4 desiree potatoes cut into wedges
1 head garlic, cloves separated.
For Jus:
Cornflour
50g seeded mustard
40mls Kikkoman Naturally Brewed Soy Sauce
Marinade the lamb in garlic, Kikkoman Naturally Brewed Soy
Sauce rosemary and olive oil. Roast to desired degree of doneness.
Combine vegetables with olive oil, sea salt and pepper and toss.
Roast vegetables with garlic cloves. To complete, deglaze the pan
juices with hot stock, mustard and, Kikkoman Naturally Brewed
Soy Sauce and thicken with cornflour. Serve lamb with roasted
vegetables and jus. Serves 4.
Using the Kikkoman Teriyaki Marinade and
Sauce to marinate the delicate salmon
fillets is a good choice as it allows the
freshness of the fish to shine through.
Mixing Kikkoman Naturally Brewed Soy Sauce
and the pan juices from the roast lamb
makes a robust and rich jus. This recipe
would work with any cut of lamb or beef.
Bangers and mash
with caramelised
onion gravy
Steak sandwich
with garlic aioli
For creamy mash potato:
45mls olive oil
300g brown onion, finely sliced
15g brown sugar
60ml Kikkoman Naturally Brewed Soy Sauce
1kg sebago potatoes, roughly diced
125mls milk, heated
75g butter, cut into cubes
For onion gravy:
45mls olive oil
25g salted butter, roughly diced
30g brown onion, finely sliced
80ml Kikkoman Naturally Brewed Soy Sauce
250ml chicken stock
10g hot English mustard
60mls cup white wine
65g cup plain flour, sifted
Other:
8 thick pork sausages
50mls extra virgin olive oil
2 bunches English spinach, washed and trimmed
2 garlic cloves, thinly sliced
20ml Kikkoman Naturally Brewed Soy Sauce
Prepare the mashed potato with butter and hot milk and beat until
fluffy. Season with salt and pepper. Cook onions in olive oil for 10
minutes or until soft and golden. Add Kikkoman Naturally Brewed
Soy Sauce and continue cooking until caramelised. Add flour to
form a roux base then gradually add chicken stock, mustard and
wine to thicken. Brush sausages with oil and grill. Heat extra virgin
olive oil over medium/high heat and sauté spinach with thinly sliced
garlic and Kikkoman Naturally Brewed Soy Sauce until soft. Serve
sausages with mash, sautéed spinach and top with onion gravy.
Serves 4.
Caramelised onions:
For sandwich:
4 x sirloin minute steaks
8 slices, thick white loaf bread
80g tomato sauce
100g seeded mustard
½ iceberg lettuce, shredded
For garlic aioli:
125g good quality mayonnaise
20mls Kikkoman Less Salt Soy Sauce
1 garlic clove, minced
Salt and pepper to taste
For hand cut chips: (Pont Neuf Style or Thick Cut Chips)
1.2 kg sebago potatoes, sliced into 2cm batons, soaked overnight
in cold water and drained.
Vegetable oil, for deep frying
Blanch the sliced onion over low to medium heat for 10 minutes. Add
brown sugar and 1 tablespoon of Kikkoman Naturally Brewed Soy
Sauce and combine, continue cooking until the onions are soft and
caramelised. Sear each steak to medium rare using the remaining
Kikkoman Naturally Brewed Soy Sauce to baste. For aioli, mix
mayonnaise with Kikkoman Less Salt Soy Sauce, garlic, salt and pepper
and stir until combined. Fry the chips ready for service. Cookout the
chips in hot oil till golden crisp. Drain on absorbent paper, season to
taste with sea salt. To serve, spread each slice of bread with aioli,
tomato sauce and mustard, top with steak, onion, tomato slices and
lettuce. Serve with the Pont Neuf style (Thick cut chips) chips. Serves 4.
Sweet & sticky sesame
chicken wings
Rich spaghetti
bolognaise
The Kikkoman
Foodservice Range
12 chicken wings
50mls olive oil
Kikkoman Soy Sauces and Teriyaki Marinades come in a range of
300mls Kikkoman Thick Teriyaki Sauce and Marinade
1 brown onion, diced
50g grated ginger
3 garlic cloves, diced
varieties to suit all your professional needs.
40mls Kikkoman Less Salt Soy Sauce
750g beef mince (Low Fat)
50mls sesame oil
75g tomato paste
10g sesame seeds,
250g tomato passata
Teriyaki
Marinade & Sauce
Thick Teriyaki
Marinade & Sauce
Use it straight from the
bottle as a marinade, as
a dipping sauce or as
a sauce base.
Ideal for glazing grilled
and barbecued food.
No artificial colours
or flavours.
75mls Kikkoman Naturally Brewed Soy Sauce
Marinade the chicken wings overnight in Kikkoman Thick Teriyaki Marinade and Sauce
350g spaghetti
with the ginger. In a preheated oven to 180° cook the chicken wings. Finish the chicken
100g shaved parmesan cheese,
wings with sesame seeds and serve. Serves 4.
Baby basil leaves.
Sauté the onion and sea salt until soft. Add garlic and cook for a further 3 minutes. Set
aside. Brown the meat, return the onion and garlic, add tomato paste, tomato passata,
1 cup of water and Kikkoman Naturally Brewed Soy Sauce. Stir and simmer for 1 - 1 ½
hours, to finish. Season to taste. Cook Spaghetti “al dente”. Serve bolognaise sauce with
spaghetti, shaved parmesan and garnished with a baby basil leaves. Serves 4.
The stickiness of the Kikkoman Thick Sauce and
Marinade is perfect for delicious wings. You could also
add fresh chopped chilli or minced garlic for variations.
Adding Kikkoman Naturally Brewed Soy Sauce to the
bolognaise adds a lovely richness that provides a beautiful
well rounded sauce. Perfect paired with a deep red wine.
Naturally Brewed
Soy Sauce
100% authentic. Naturally brewed
from specially selected soy beans
Less Salt Soy Sauce
Gluten Free Soy Sauce
Tamari Soy Sauce
Organic Soy Sauce
Sweet Soy Sauce
43% less salt and produced in
the same way as our Regular
Soy Sauce.
Naturally brewed and
approved by the Coeliac
Society of Australia.
Milder and more aromatic
than regular soy sauce.
Naturally brewed from
Certified Organic
ingredients.
With the addition of honey for
extra sweetness, it’s delicious in
stir-fries or when used as a baste
for all kinds of meats.
If you require any additional information,
please contact us below and we will be
happy to answer any queries you may have.
Kikkoman Australia Pty. Limited
Level 6, 132 Arthur Street
North Sydney NSW 2060
Phone: (02) 9923 2533
Fax: (02) 9923 2050
www.kikkoman.com.au