In a large bowl, place the chops in and add in the soy sauce and the garlic.
Cover and let marinate for at least a couple of hours.
(Better results if left to marinate over night.) Take a skillet or pan and heat before placing chops on to cook.
If planning on using an onion, cook the onion first for about 3 minutes.
Add chops, soy sauce, and garlic and cook until chops are done.
Goes great with rice.
To brine shrimp, combine water, salt, sugar, and Kikkoman Soy Sauce in a large bowl, stirring to dissolve salt and sugar. Submerge 2 pounds of peeled and deveined shrimp in the brine. Brine for 1 hour.
Preheat oven to 400 degrees F (200 degrees C).
Rinse shrimp. Place on a rimmed baking sheet in a single layer. Roast shrimp until done, 6 to 8 minutes.
Whisk lemon juice, soy sauce, sesame oil, cayenne pepper, and garlic in a large bowl. Add peppers, cilantro, and shrimp; toss to coat.
east 30 minutes.
Combine Kikkoman soy sauce and sugar. Set aside.
owl or tupperware, pour in soy sauce, mirin, rice vinegar, and water
inutes.
Heat soy sauce and margarine.Then brush soy sauce mixture on the
In a large skillet or wok, fry up bacon.
Set aside.
Remove all but 1 tablespoon oil.
Scramble eggs.
Chop up onions (green tops included).
Place all ingredients in wok.
Stir-fry for 5 minutes.
Season with Kikkoman soy sauce.
Score top of steak.
Rub with garlic powder and Tabasco.
Pour Kikkoman soy sauce over steak.
Marinate at least 6 hours.
Cook on grill, about 8 minutes on one side and 7 minutes on other side. Makes great sandwiches on sesame seed buns with Dijon mustard.
Combine Kikkoman Soy Sauce, lemon juice, garlic, cilantro, olive oil, onion powder, and black pepper. Mix well.
Place chicken in marinade and marinate in the refrigerator for at least 2 hours or overnight. Grill following your favorite method. Serve with your favorite salsa.
owl.
Coat wings with soy sauce, leaving a little puddle for
Heat oil in a wok or heavy saucepan.
Add shallots and garlic and saute for 2 minutes over medium heat or until lightly coloured.
Add pork and continue to saute for 2 more minutes on high heat.
Add both lots of soy sauce and pepper and continue sauteing for 1 minute.
Pour in chicken stock and simmer over low to medium heat for approximately 1 hour.
There should be very little sauce and the meat should be shiny and dark brown.
If meat becomes too dry during cooking, add a little chicken stock.
To make the sauce, melt the butter in a
f the stock and the soy sauce and bring to a low
Whisk together 1/4 cup soy sauce, 2 tablespoons sesame oil, the lime juice, honey, ginger, garlic and 1/4 cup canola oil in a bowl and add to a food processor. Add the softened butter and pulse until thoroughly combined.
Season the shrimp with salt and pepper and brush mixture onto the shrimp. Place onto preheated indoor or outdoor grill (or fry pan) and cook in a single layer for 1 to 2 minutes per side, or until just cooked through.
Fry duck pieces in heated oiled large frying pan until cooked through.
In a small saucepan, heat oil; cook garlic, stirring, until fragrant. Add sauce, sugar, tamarind, ginger and the water; bring to a boil. Reduce heat, simmer, uncovered, for 2 mins or until sauce thickens. Remove pan from heat; stir in onion.
Serve duck drizzled with tamarind soy sauce.
Heat the oil in a small saucepan on medium heat. Cook the garlic, stirring, until fragrant. Add the soy sauce, sugar, tamarind, ginger and 1/3 cup water.
Bring to a boil. Reduce heat to low; simmer, uncovered, for about 2 mins or until the sauce thickens. Remove from heat. Stir in the onion.
Cook rice according to package instructions. Drain and keep warm.
In a large saucepan, heat oil over medium heat. Add carrot and garlic. Cook for 5 mins, stirring occasionally, until soft and starting to brown. Add lentils, spinach and soy sauce. Cook for another 3 mins, covered, until spinach wilts.
Serve with rice, lemon wedges and a grinding of black pepper.
Rinse mushrooms, pat dry with paper towel.
Heat oil in a medium pan, saute garlic until fragrant.
Add mushrooms, stir quickly then season with salt, pepper, sugar ans soy sauce. Saute until some liquid starts to evaporate.
Remove from heat, spoon into serving dish and garnish with cilantro.
Combine soy sauce, sugar, sesame oil, garlic and
In a large pot bring the soy sauce just to the boiling point. Do not boil or reduce.
Add the pound of dehydrated shiitakes and let sit until the soy sauce has come down to room temperature.
Strain the soy sauce through folded cheese cloth.
Squeeze out as much soy sauce from the mushrooms as possible; using the cheese cloth makes this much easier.
ogether Accent, 2 tablespoons light soy sauce, 1 tablespoon Chinese cooking wine