Seaside Prawns & Pineapple Kabobs

Yield: 4 servings

Ingredients

• 16 jumbo-size fresh or thawed prawns or shrimp (about 1-1/4 lbs.)
• 1 can (8 oz.) pineapple chunks
• 1/2 cup Kikkoman Roasted Garlic & Herbs*, Toasted Sesame, Honey & Mustard or Gourmet Teriyaki Quick & Easy Marinade
• 1 small red bell pepper, cut into 1-inch squares
• 4 (12-inch) metal or bamboo skewers

Instructions

1. Leaving shells on tails, peel prawns; devein.
2. Reserving 2 Tbsp. juice*, drain pineapple. Combine pineapple juice and quick & easy marinade in large bowl; remove and reserve 1/4 cup sauce mixture. Add prawns to bowl; toss to coat well.
3. Place 1 pineapple chunk in curve of each prawn. Thread prawn with pineapple and red pepper alternately onto skewers, leaving space between pieces.
4. Broil skewers 4 inches from heat source 4 minutes. Turn kabobs over; brush with reserved sauce mixture. Cook 3 to 4 minutes longer, or until prawns are evenly pink.

• *Reserve 1/4 cup pineapple juice if using Kikkoman Roasted Garlic & Herbs Quick & Easy Marinade.
• TIP: Soak bamboo skewers in water 30 minutes to prevent burning.

Scallops & Snow Peas

Yield: 4 servings

Ingredients

• 3/4 pound fresh or thawed bay scallops
• 2 tablespoons Kikkoman Soy Sauce
• 2 tablespoons dry white wine
• 4 teaspoons cornstarch
• 1/2 teaspoon sugar
• 3 small dried whole red chili peppers
• 1 tablespoon vegetable oil
• 1 medium onion, cut into 1-inch pieces
• 2 teaspoons slivered fresh ginger root
• 1/2 pound fresh snow peas, trimmed and cut diagonally in half
• 1-1/2 teaspoons Oriental sesame oil

Instructions

1. Cook scallops in small amount of boiling water 30 seconds; drain.
2. Combine soy sauce, wine, cornstarch, sugar and 3/4 cup water.
3. Cut each chili pepper open lengthwise, being careful not to cut all the way through..
4. Heat vegetable oil in hot wok or large skillet over medium heat; add chilies and stir-fry 30 seconds. Remove chilies.
5. Heat chili oil over high heat. Add onion and ginger; stir-fry 1 minute. Add snow peas; stir-fry 2 minutes longer. Add scallops, chilies and soy sauce mixture; cook and stir until sauce boils and thickens.
6. Remove from heat and stir in sesame oil. Serve immediately.

Salmon Steaks with Spicy Fruit Sauce

Yield: 6 servings

Ingredients

• SIGNATURE SAUCE
• 1/3 cup pineapple juice
• 2 cups fresh or frozen thawed unsweetened raspberries
• 1/4 cup honey
• 2 teaspoons peeled fresh grated ginger
• 1/3 cup Kikkoman Soy Sauce
• 1-1/2 teaspoon red curry paste
• 2 tablespoons seasoned rice vinegar

• APPLICATION RECIPE
• 6 (1-inch thick) salmon steaks (6 to 7 ounces each)
• 2 teaspoons vegetable oil
• 1/2 cup sliced almonds, toasted*

Instructions

SIGNATURE SAUCE

1. In a blender or food processor, blend the juice with the raspberries until smooth.
2. In a medium skillet, heat the honey over low. Remove raspberry seeds by pressing mixture through a fine strainer into the skillet. Discard seeds.
3. Whisk in ginger, soy sauce, curry paste and vinegar. Remove from heat and cool.

APPLICATION RECIPE

1. Rinse and pat dry salmon steak.
2. Pour off 1/3 cup of Signature Sauce into a large shallow glass dish and place steaks in, coating both sides. Cover and refrigerate 1/2 hour.
3. Meanwhile, brush grill rack or broiler pan with oil and heat to medium-high.
4. Grill or broil steaks 5 minutes per side. While steaks are cooking, re-warm sauce.
5. Place a salmon steak on one of each 6 dinner plates. Spoon sauce over and garnish with the almonds.

• * To toast almonds place in a small skillet over medium heat. Shake often till golden in color on both sides about 5 minutes.

• ADDITIONAL USAGE IDEAS
• Serve sauce with grilled shrimp or as a baste for grilling chicken.

• Recipe submitted by Margee Berry, Kokomo, IN, Second Prize Winner of the Signature Sauce Recipe Contest.

Sirloin Steak with Colorful Vegetables

Yield: 6 servings

Ingredients

• 1/4 cup Kikkoman Soy Sauce
• 2 tablespoons dry white wine
• 1 tablespoon minced fresh cilantro or parsley
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1 medium pattypan squash
• 1 medium yellow crookneck squash, cut in half lengthwise
• 1 large zucchini, cut in half lengthwise
• 1 medium-size red or green bell pepper
• 6 medium-size fresh mushrooms
• 6 (8-inch) metal or bamboo skewers*
• 1-1/2-pound boneless beef sirloin steak, about 1-1/4 inches thick

Instructions

1. Combine soy sauce, wine, cilantro, onion powder and black pepper.
2. Cut squash and bell pepper into 1-inch pieces. Bring about 1 quart water to boil in large saucepan; add squash. Remove pan from heat; cover and let stand 5 minutes.
3. Drain squash; rinse immediately with cold water until completely cool. Drain thoroughly.
4. Thread squash alternately with pepper on skewers, ending with mushroom.
5. Place steak and vegetable kabobs in large shallow pan; pour marinade over all. Brush steak and kabobs thoroughly with marinade. Marinate about 30 minutes, turning steak and kabobs over occasionally.
6. Place steak and kabobs on grill over medium coals. Grill 16 to 20 minutes to desired doneness, turning over occasionally.

• *Soak bamboo skewers in water 30 minutes to prevent burning.

Teriyaki Lamb Chops with White Beans

Yield: 3 to 4 servings

Ingredients

• 1/2 cup Kikkoman Less Sodium Teriyaki Marinade & Sauce, divided
• 1 clove garlic, pressed
• 4 lamb rib chops, each about 3/4 inch thick
• 1/2 cup chopped onion
• 1 tablespoon vegetable oil
• 1 tablespoon brown sugar, packed
• 1 can (15 oz.) white kidney beans, rinsed and drained
• 2 tablespoons minced fresh parsley

Instructions

1. Combine 1/4 cup less sodium teriyaki sauce and garlic; pour over lamb chops in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat chops; marinate 30 minutes.
2. Meanwhile, sauté onion in hot oil in large skillet over medium heat about 5 minutes, or until translucent. Add remaining 1/4 cup less sodium teriyaki sauce, brown sugar, beans and 1/4 cup water; stir to combine. Reduce heat and simmer 2 minutes; stir in parsley. Remove from heat; keep warm.
3. Reserving marinade, remove chops and place on rack of broiler pan. Broil 8 minutes (for medium-rare), or to desired doneness, turning over and brushing with reserved marinade once.
4. Serve beans with chops.

Seared Ahi Tuna with Wasabi Butter & Pickled Plum-Soy Glaze

Yield: 3 to 4 servings

Ingredients

• Wasabi Butter:
• 1/2 pound butter
• 3 ounces white miso
• 1/3 cup wasabi powder
• 2 tablespoons Kikkoman Soy Sauce
• 1 tablespoon lemon juice
• pinch of cayenne pepper
• 2 tablespoon chopped chives
• 1 tablespoon chopped tarragon

• Pickled Plum-Soy Glaze:
• 1 cup Kikkoman Soy Sauce
• 1 cup mirin
• 1 cup plum wine
• 1/2 cup sake
• 1 tablespoon brown sugar
• large pinch bonito flakes
• 1 tablespoon cornstarch
• 1 tablespoon water
• 3 each umeboshi (Japanese pickled plums), pitted and finely chopped

• canola oil as needed
• Asian sesame oil as needed
• 24 (3 to 4 ounces each) ahi tuna blocks
• 24 broiled fresh shiitake mushroom caps
• 6 cups cilantro sprigs
• 1 1/2 cups julienned green onions

Instructions

1. To make Wasabi Butter: In food processor, process butter, miso and wasabi powder until smooth. Add soy sauce, lemon juice and cayenne pepper; process until smooth. Fold in chives and tarragon. Form into log, wrap in plastic wrap and refrigerate until needed. (Yield: 3/4 pound)
2. To make Pickled Plum-Soy Glaze: In saucepan, combine soy sauce, mirin, plum wine, sake, brown sugar and bonito flakes. Bring to a simmer. Mix together cornstarch and water. Slowly add to simmering soy mixture, whisking constantly until glaze thickens. Strain; whisk in plums. (Yield: about 3 cups)
3. For each serving, to order: In sauté pan, brown 1 Sesame Rice Cake (recipe below) in canola oil until light golden and crisp on both sides. Sear 1 tuna block in sesame oil until brown on all sides and medium rare. Cut crosswise into 1/2-inch slices. Place rice cake in center of plate; fan tuna slices on one side of cake. Spread 1 tablespoon Wasabi Butter on tuna; broil about 30 seconds or until butter melts. Drizzle 2 tablespoons Pickled Plum-Soy Glaze on and around tuna; garnish with 1 shiitake cap, 1/4 cup cilantro and 1 tablespoon green onions.
4. Sesame Rice Cakes: In rice cooker, cook 3 cups short-grain rice. Stir in 1/4 cup mirin, 1/4 cup rice vinegar, 4 ounces minced green onions and 3 tablespoons toasted sesame seed. Spread rice mixture on half-sheet pan in thin, even layer. Place a sheet of parchment paper or plastic wrap on top; press down lightly on surface of rice with another half-sheet pan to even rice layer and compact slightly. Refrigerate until cold. Remove paper or plastic; cut into 24 (3 x 3-inch) squares. (Yield: 24 rice cakes)

• Recipe by Chefs Debbie Gold and Michael Smith, 40 Sardines (Overland Park, KS)