Cooking with Soy


Soy sauce is, of course, the essential ingredient to make authentic stir fries – use it to marinate prawns, chicken or strips of meat before cooking and add a generous glug to the stir-fry pan just before serving. It's also a must as a dipping sauce for sushi and adding to oriental-style dishes like noodles. As with all good seasoning, Kikkoman's naturally brewed soy sauce will always work to bring out the flavour of your dishes, not smother them.

...and West

Delia says everyone should keep a bottle of Kikkoman in the store cupboard – and here are some other uses for this naturally brewed soy sauce so loved by chefs and professional cooks:

  • Baste your Sunday roast with Kikkoman Soy Sauce before you pop it into the oven. It will transform the taste of roast chicken, and is equally good with beef lamb and pork
  • Use as the base for healthy salad dressings – try it mixed with orange juice, grated ginger and a dash of sesame oil
  • Add a splash to season savoury mince when cooking such dishes as lasagne, spaghetti Bolognese and shepherd's pie
  • Give a generous glug to your gravy – you'll be surprised at the difference it makes
  • Splash into soups, sauces, stews and casseroles. It will make them taste richer and more mouth-watering
  • Marinate fish, meat or poultry or vegetables in Kikkoman before cooking. Baste again with the marinade – you can add a little garlic, ginger or citrus to the Kikkoman – as it cooks to keep everything succulent and juicy
  • Use in place of salt and pepper
  • Fry mushrooms and onion in soy whatever style of dish to bring out their flavour

Try it with Teriyaki

  • Kikkoman Teriyaki Marinade is sophisticated and a little bit exotic. Try marinating a whole fish such as rainbow trout or sea bass before popping it on the barbie
  • The subtle flavour penetrates right through the food, while the outside caramelises to a glossy glaze
  • It couldn't be simpler: use half a bottle for half an hour – ideal for spur of the moment barbecues
  • Kikkoman Teriyaki Marinade is just as good on grilled or oven baked foods. Not a bad thing when you are barbecuing in the unpredictable British weather!