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Recipe Friday: Summertime Flavor Bombs

Add a little bit of flavor to your summer menus with these recipes from Kikkoman. 

Bon appetit! 

Glazed Pork Belly Buns with Pickled Vegetables

Recipe courtesy Chef Lon Symensma at ChoLon Modern Asian.

Classic steamed yeast buns with roasted pork belly, pickled vegetables and two savory glazes.

Ingredients for Pickling Liquid

1 qrt Kikkoman® Rice Vinegar
1 qrt sugar
1 qrt water
1 T salt

Ingredients for Pickled Vegetables

8 oz carrots, cut into thin julienne strips
4 oz ginger, cut into matchstick size strips
12 oz shallots, sliced thinly with a mandolin
24 oz pickling liquid
2 oz hot chili oil

Ingredients for Sesame Honey Glaze

16 oz Kikkoman® Hoisin Sauce
12 oz black bean sauce
2 oz Kikkoman® Sesame Oil
16 oz honey

Ingredients for Hoisin Sriracha Glaze

1 (9.4-oz) jar Kikkoman® Hoisin Sauce
4½ T Kikkoman® Sriracha Sauce

Ingredients for Pork Belly Cure

3¾ oz salt
4¼ oz sugar
1¾ oz ground black pepper

Ingredients for Cabbage Mix

Equal parts shaved Napa cabbage, green and red cabbage

Ingredients for Pork Belly Buns

Sliced cooked pork belly
Bao buns, misted with water and placed into a steamer basket to soften
Cabbage Mixture (recipe above)
Sesame Honey Glaze (recipe above)
Hoisin Sriracha (recipe above)


  1. To prepare Pickling Liquid, stir together all ingredients in a large saucepan. Heat just enough to dissolve the sugar, then cool completely and refrigerate until needed.
  2. To prepare Pickled Vegetables, stir together vegetables with Pickling Liquid and hot chili oil; cover and refrigerate until ready to use.
  3. To prepare the Sesame Honey Glaze, stir together all ingredients in a medium bowl. Cover and refrigerate until ready to use.
  4. To prepare Hoisin Sriracha Glaze, simmer both ingredients in a small saucepan for 5 minutes. Cover and refrigerate until ready to use.
  5. To prepare the Pork Belly Cure, combine all ingredients in a small bowl.
  6. To season pork belly, use at least 16 grams of Pork Belly Cure per pound of pork, rubbing it onto the surface well. Cover and cure pork belly overnight. Roast in the combi-oven at 350°F for 30 minutes then at 270°F for 2.5 hours. Press bellies overnight in the refrigerator to cool.
  7. To assemble, place desired amount of pork in the center of each bun. Top with a bit of Cabbage Mixture and Pickled Vegetables. Serve with Sesame Honey and Hoisin Sriracha Glazes.

Sweet Potato with Cumin Labneh and Pickled Leeks

Yield: 4

Recipe created in partnership with Chefs Evelyn Garcia and Henry Lu at Jūn by Kin.

A recipe that makes the sweet potato the star with the addition of a mixture of textures for complexity and flavor.

Ingredients for Sour Walnuts

½ cup walnuts
2 T Kikkoman® Less Sodium Soy Sauce
2 T pilonchillo or brown sugar
1 tsp citric acid

Ingredients for Pickled Leeks

2 T sugar
1 T salt
½ cup Kikkoman® Rice Vinegar
1 ea. large leek, thinly sliced

Ingredients for Sweet Potato

2 ea. medium sweet potatoes
½ cup labneh
1 tsp toasted ground cumin
½ tsp kosher salt
2 T cultured butter
1 qrt blended oil, for frying
½ T fresh dill sprigs
2 T sliced chives
1 ea. small sweet potato, sliced thin for chips


  1. To prepare the Sour Walnuts, place soy sauce and piloncillo in a small skillet. Cook over low heat until thick and reduced. Stir in walnuts and citric acid and remove from heat. Spread on a parchment lined tray and let cool.
  2. To prepare the Pickled Leeks, place rice vinegar, sugar and salt in a small saucepan set over low heat. Bring to simmer and cook just until sugar and salt dissolve. Remove from heat and pour over leeks; let cool.
  3. To prepare the sweet potatoes, preheat oven to 400°F. Wrap potatoes loosely in foil and roast for 45 to 50 minutes or until soft. (Timing will vary depending on the size of the potatoes.)
  4. While potatoes are roasting, stir together labneh, cumin and salt; set aside.
  5. Fry sliced sweet potatoes in 300°F oil until golden brown; remove and let drain on a paper towel lined tray.
  6. When roasted sweet potatoes are cool enough to handle, cut in half lengthwise. Melt butter in a large skillet set over medium heat; place potatoes cut side down in skillet and cook until deep golden brown.
  7. To serve place a sweet potato half cut side up on a large plate. Slather with seasoned labneh and top with Pickled Leeks and Sour Walnuts. Garnish with dill and chives and finish with sweet potato chips on top.

Japanese-Inspired Beef Fajitas 

Yield: 4-6

Recipe created in partnership with Chef Christine Ha at The Blind Goat

Ingredients for Marinade

4 T Kikkoman® Sushi Sauce (Unagi Tare), divided  
2 T Kikkoman® Ponzu Citrus Seasoned Dressing & Sauce 
2 T Kikkoman® Soy Sauce 
1 tsp chili powder 
1 tsp ground cumin 
4 cloves garlic, minced 
2 dashes Mexican hot sauce 
Salt and pepper to taste  

Ingredients for Fajitas

2 lbs skirt steak 
2 ea. green bell peppers, julienned  
1 ea. onion, thinly sliced and halved 
1 to 2 ea. seeded and thinly sliced jalapeño peppers (optional) 
Vegetable oil 
2 ea. limes, juiced 
2 T chopped cilantro 


Refried beans 
Shredded cheese 
Sour cream 
Pico de gallo 


  1. To prepare marinade, stir together 2 tablespoons sushi sauce, ponzu sauce, soy sauce, chili powder, cumin, garlic and hot sauce. Season with salt and pepper to taste. 
  1. Toss steak with marinade; cover and chill at least 2 hours.  
  1. To cook the fajitas, heat a thin layer of oil in an iron skillet over medium-high heat. Add vegetables to skillet and sauté until tender and slightly charred; remove from skillet. 
  1. Raise heat to high and sear steak 2 to 6 minutes per side, depending on thickness. (Thinner skirt steak will cook much faster than outer skirt steak.) Remove from heat and let rest for 5 minutes. 
  1. To serve, slice steak into thin strips; toss with sautéed peppers, onion and remaining 2 tablespoons sushi sauce. Squeeze lime juice over the top and garnish with cilantro. Serve with desired accompaniments. 

Kampachi Ceviche  

Yields 2 

Recipe created in partnership with Chefs Roberto Perez and Francisco Leal at Del Mar Ostioneria. 

 Fresh kampachi (yellowtail fish) cubes are mixed with our house spicy ponzu sauce and zesty herbs, peppers and onion. Serve on a bed of thin sliced avocado with a dash of crushed Chiltepin peppers to tie in all the flavors. 

Ingredients for Spicy Ponzu Sauce:

3 T Kikkoman®️ Gluten-Free Tamari Soy Sauce  
2 T fresh lime juice  
1 T water  
1½  tsp blended or finely crushed Chiltepin pepper  

Ingredients for Ceviche

6 oz kampachi 
½ tsp kosher salt  
½ tsp pepper  
½ oz sweet chili pepper (14g) 
0.3 oz red onion (8.5g) 
0.05 oz fresh cilantro (1.41g) 
2 T lime juice  
½ ea. avocado, thinly sliced  
2 T Spicy Ponzu Sauce 
Dash of crushed Chiltepin pepper 
Tostadas or crackers for serving


  1. To prepare Spicy Ponzu Sauce, place soy sauce, lime juice, water and chiltepin pepper in a small bowl and mix thoroughly.  
  1. Cut kampachi into ¼ - inch cubes. Place in a medium bowl and season with salt and pepper. 
  1. Very thinly slice peppers and onion and cut into quarters. Finely chop cilantro. 
  1. Add lime juice, peppers, onion and cilantro to bowl with kampachi and gently mix. Let stand for 20 to 30 minutes.  
  1. Just before serving, place two 3 X 1.75-inch round baking rings on 2 desired plates. Add a base of sliced avocado to each ring and top with the ceviche mixture, pressing down firmly with the back of a spoon or your fingertips to compress. Remove rings.  
  1. Drizzle with Spicy Ponzu Sauce and sprinkle with crushed Chiltepin peppers. Serve with your choice of tostadas or crackers. 



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