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Kikkoman Recipe

6 February 2014 by Eileen 151 Comments

Last week, on the eve of Chinese New Year for our reunion dinner, I had cooked a steamed fish. I mentioned in the post why a fish dish is a must on the table, so today, I am writing my recipe for you if you wish to follow.

Pop the fish in the steamer for 6-8 minutes or until it is cooked. Mix 4 tablespoons of Kikkoman soy sauce, 1 teaspoon of sesame oil, 1 teaspoon Shaoxin Chinese wine and pepper. Pour in the mixture once the fish is cooked. Serve while hot. It is that simple! They are fantastic!

salmon fish with soy sauce

Some of you may know that Chinese New Year lasts for 15 days! Every day, we are celebrating with family and friends! Last Saturday, our friends came over and we had ‘steamboat’. Steamboat is also called Hot Pot. It consists of a simmering metal pot of stock at the centre of the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table. We had Tom Yum soup as the base and added raw ingredients like Chinese leaves, mushrooms, king prawn, marinated fish and chicken, egg, seaweeds and all sorts of fish cake. I made a dipping sauce using Kikkoman soy sauce.

kikkoman products

I mixed it 4 tablespoons of Kikkoman soy sauce, 1 teaspoon of sesame oil and added chopped spring onion. It gives the soya sauce a delicious fresh fragrance!

kikkoman sauce

I was very surprise to know that Kikkoman have three different soy sauce products to cater for different needs. The red cap is their original soya sauce which is suitable for most of us, while the green cap contains less salt. It is very interesting to know that they also have gluten free soya sauce! Now I am able to cater my food for different needs!

kikkoman soy sauce porridge

Yesterday, I used the Kikkoman Teriyaki to cook two delicious dishes without needing any more sauces! I was very impressed with the intensity of the sauce and it make the meats so tasty. I marinated the chopped belly pork and chicken wings and left them in a zip lock bag for at least two hours.

Once ready to cook, I grilled the belly pork and put the chicken wings in the oven in a Pyrex dish for 30 minutes at 160 degrees. My family loved and asked me to cook it again.

Disclosure: We received the sample for the purposes of writing this review, however, all thoughts and opinions remain our own.

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Filed Under: Chinese Cuisine Tagged With: chinese food, cook book, fish, Food, Kikkoman, recipe book, recipes, review

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Hello!

Welcome to ET Speaks From Home. My name is Eileen, mother of two children aged 16 and 14 with visual impairment. We've been online since 2012 and continue to grow. I love to cook, craft, DIY, write about Chinese Culture and YouTube reviews.
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