Four new ways with Kikkoman Soy Sauce

New ideas for savoury and sweet dishes

Sticky Aubergines

Aubergine

Always use aubergines with shiny, unblemished skin. Halve them vertically and score the flesh in a diamond pattern to soak up the sauce.

Miso

Make a paste of miso, honey, soy, sesame oil, ginger and garlic. Brush it over the aubergine and roast until golden and soft.

Garnish

Cross-slice raw spring onions and scatter them over the dish alongside lightly toasted sesame seeds for added crunch.

Salmon

Cut uncooked fillets into chunky cubes. Fry them in oil for a few minutes then coat with a tablespoon of soy sauce and pepper.

Pineapple

Dice chilli, garlic and ginger. Fry in a hot pan with chopped pineapple then add sugar to caramelise. Deglaze with soy, cool, then purée.

Tacos

Spread a mix of pineapple purée and mayo on soft wraps or crunchy taco shells. Add the salmon and top with avocado.

Turkey

Mix lean turkey mince with egg, soy sauce, breadcrumbs and seasoning. Form into meatballs, thread onto skewers and chill.

Cranberry

Make a zingy sauce by combining cranberry sauce, soy, orange zest, lemon juice and herbs. Add chilli to give extra kick.

Salad

Shred up some crunchy lettuce and mixed leaves. Finally, brush the meatballs with sauce, griddle and serve with the fresh salad.

Fruit

Chop two ripe bananas and one apple. Pre-heat the oven to 180°C and add your fruit to a dish with 150g of juicy raspberries.

Oats

Mix oats, almond flour and vanilla then add coconut oil, maple syrup and a dash of soy. Combine until a crumbly texture forms.

Yogurt

Sprinkle crumble over the fruit and bake for 25-30 mins. Serve with a cooling dairy or coconut yogurt and a sprig of fresh mint.