Kikkomen Recipe and Sampling Party

I was chosen by Kikkoman and House Party to sample some Kikkoman products with family and friends. In the party pack, there was a $25 gift card for food, aprons, fabric markers, coupons for Kikkoman products, and recipe booklets. Each of the guests received an apron, coupon, and recipe booklet.

Olivia, Sophia, and my sister, Mary

We made two recipes together (chicken tacos and a beef stir fry), and sampled others I had made ahead of time (the soup and salad needed longer cooking and/or cooling times).

On Sunday, March 25th, we tried the following recipes found on Kikkoman's website:

Chicken Tacos

Ingredients

1 tablespoon Kikkoman® Sesame Oil
1/2 lb. boneless, skinless chicken breasts, cut into 1/2-inch dice
1/2 cup 1/2-inch diced onion
1/2 cup 1/2-inch diced red bell pepper
1/4 cup Kikkoman® Gluten-Free Less Sodium Teriyaki Marinade and Sauce
1 tablespoon Kikkoman® Gluten-Free Less Sodium Tamari Soy Sauce
6 (4-inch) corn tortillas, warmed
Optional: 2 cups tri-color slaw (green cabbage, red cabbage and carrots)
Optional toppings:
Additional Kikkoman® Gluten-Free Less Sodium Teriyaki and Kikkoman® Tamari Soy Sauce
Fresh cilantro leaves
Sliced green onions
Toasted sesame seeds
Pickled ginger

Instructions

Cut and prepare chicken and vegetables as noted above.

Prepare the garnishes as well.

Heat Kikkoman® Sesame Oil in a medium skillet set over medium-high heat. Add chicken and cook for 3 to 4 minutes to brown.

Reduce heat to medium and add onion and bell pepper; cook for 3 minutes more.

 

Stir in Kikkoman® Gluten-Free Less Sodium Teriyaki Sauce and Kikkoman® Tamari Soy Sauce and cook for 2 minutes more.

Spoon equal amounts into warmed tortillas and top with cabbage slaw.

Serve with any desired toppings.

Makes 4-6 servings.

4 servings: (including slaw) 5 servings: (including slaw) 1.5g saturated fat 1g saturated fat 450mg sodium 360mg sodium 10g sugar 8g sugar 0g trans fat 0g trans fat


Teriyaki Meatballs

Ingredients

⅓ cup Kikkoman® Panko Bread Crumbs
1 egg, beaten
2 tablespoons Kikkoman® Soy Sauce
1 pound lean ground beef
¼ cup crushed pineapple, drained (optional - I didn't use)
Vegetable cooking spray
¼ cup Kikkoman® Teriyaki Takumi, Original

Instructions

Combine panko, egg and soy sauce in large bowl; let stand 5 minutes.

Add ground beef and pineapple; mix until thoroughly combined. Shape into small meatballs, 1 inch in diameter.

Arrange meatballs, 1 inch apart, on foil-lined shallow baking pan, lightly sprayed with cooking spray.

Bake in 375º F oven 12 to 15 minutes, or until meatballs are cooked through. Immediately transfer meatballs into large bowl and pour in teriyaki sauce. Toss well to coat all pieces evenly with sauce.

Makes 6 to 8 appetizer servings.


Light and Zesty Quinoa Salad

Ingredients

1 cup quinoa
¼ cup olive oil
¼ cup Kikkoman® Rice Vinegar
2 lemons
½ teaspoon salt
½ teaspoon pepper
½ tablespoon sugar
4 cups baby spinach, chopped
¼ red onion, finely diced
½ cucumber, diced
1 red or orange bell pepper, diced
1 avocado, sliced into cubes
¼ cup pomegranate seeds (I didn't use these since they weren't available)

Instructions

Cook quinoa per package directions and place into the fridge to cool completely.

Meanwhile, whisk together olive oil, rice vinegar, the juice from two lemons plus the zest from one, salt, pepper, and sugar.

When quinoa is cool, assemble the salad by tossing the quinoa, spinach, onion, cucumber, peppers, avocado, and pomegranate seeds with the dressing.

Makes 4 servings



Slow Cooker Sweet and Sour Chinese Soup

Ingredients

8 cups (2 quarts) chicken broth
1/4 cup Kikkoman Soy Sauce
1/4 cup rice vinegar
1/2 cup canned bamboo shoots, thinly sliced
8 oz mushrooms, sliced 1-inch piece
fresh ginger, grated
1 tablespoon Kikkoman Sriracha Hot Chili Sauce
1 teaspoon white pepper
1 teaspoon sugar
1 square firm tofu, cubed
1/4 cup freshly chopped cilantro
1/4 cup sliced green onions

Instructions

Pour chicken broth into a 5 to 8 quart slow cooker. Stir in soy sauce, rice vinegar, bamboo shoots, mushrooms, ginger, sriracha, white pepper, sugar and tofu.

Cook on low 6 to 8 hours, or high 3-4 hours. Serve garnished with cilantro and green onions. 

Makes 6-8 servings

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We also made a beef stir fry that didn't have a recipe. It was one we made up ourselves.

Beef and Vegetable Stir Fry

Ingredients

1 pound beef sirloin steak, cut into strips

1 head broccoli, cut into bite-sized pieces

1 cup fresh mushrooms, cut into bite-sized pieces

4 carrots, peeled and sliced

1/4 cup canned bamboo shoots, thinly sliced

1 onion, chopped

1/2 cup Kikkoman Stiry-Fry Sauce

1 tablespoon cornstarch

1 tablespoon Kikkoman Soy Sauce

Olive oil

White rice, cooked according to package directions

Instructions

Mix together the cornstarch and soy sauce. Add the sirloin steak and let sit for 5 minutes.

Chop and prepare vegetables as noted above.

Heat some olive oil in a wok. When hot, add the beef sirloin steak and cook until browned. Remove from wok.

 

Add a little more olive oil in the wok. When hot, add the onions, broccoli, mushrooms, carrots, and bamboo shoots. Cook until crisp-tender.

Add the stir-fry sauce and meat; and cook longer until vegetables are at desired doneness.

Serve by itself or with rice.