Kikkoman Soy Sauce, 1L

Soy Sauce – Less Sodium, More Flavor

By using 1/2 tsp. Kikkoman Soy Sauce in place of 1/2 tsp. table salt, the sodium content of the recipe is cut by 1000 mg.All-purpose Kikkoman Soy Sauce isaturally brewed from wheat, soybeans, water and salt. Like fine wine, Kikkoman Soy Sauce is aged for several months to develop its characteristic rich, yet mellow flavor, appetizing aroma and distinctive reddish-brown color. Besides using it in traditional Asian dishes, try it in mainstream American foods, classic Mediterranean dishes or exotic Caribbean cuisine. Ingredients
Water, Wheat, Soybeans, Salt, Sodium Benzoate – less than 1/10 of 1% as a preservative.

Recipes

Yourew Go-To Breakfast: Mushroom Omelet With Soy Sauce

Ingredients

• 4 large eggs
• 1/4 cup water
• 1/2 teaspoon Kikkoman Soy Sauce
• 1 tablespoon butter or margarine, divided
• 1 cup sliced white or brown mushrooms chopped parsley for garnish

Procedure

Whisk together eggs, water and soy sauce. In an 8-inchonstick skillet over medium- high heat, melt 1 teaspoon of the butter. Add mushrooms and saut? until soft and browned. Remove mushrooms and wipe skillet dry with a paper towel. In the same skillet, melt remaining 2 teaspoons butter over medium-high heat. When butter starts to foam, pour eggs into center of pan and stir with a rubber spatula. When eggs begin to set, pull in from sides of the pan with the spatula, tilting the pan so that unset eggs flow underneath. When eggs are mostly set, shake pan to loosen omelet and spoon mushrooms on top. Fold omelet in half and slide or flip onto plate. Garnish with chopped parsley. Serve immediately. Serves 2.

Tyson Cornish Hens in Citrus Herb Brine

Ingredients

• 1/2 gallon cold water
• 1/2 cup kosher salt
• 1/2 cup brown sugar
• 1/2 cup Kikkoman Soy Sauce
• 1 orange, cut into quarters
• 1 lemon, cut into quarters
• 3 sprigs fresh rosemary, chopped
• 2 Tyson Cornish hens
• 1-2 tablespoons olive oil

Procedure

In a large stock pot or container, mix water, salt, brown sugar and Kikkoman Soy Sauce to create brine. Stir well until the sugar and salt are dissolved. Add the juice from the orange and lemon and the chopped rosemary; stir to combine. Place the hens in the brine, cover and refrigerate for at least 2 hours or overnight. Remove hens from the brine and rinse well inside and out, pat dry. Rub skin all over with olive oil, and sprinkle with a little salt and pepper. Place in a baking dish, breast sides up. Bake at 350?F for about 1 hour and 30 minutes, or untilo longer pink at the bone.

Brined Shrimp Cocktail

Ingredients

Brine

• 1/4 cup kosher salt
• 1/3 cup sugar
• 1/4 cup Kikkoman soy sauce
• 2 tablespoons Old Bay, divided

Cocktail Sauce

• 1 can diced tomatoes, chilled
• 1/4 cup Kikkoman Soy Sauce
• 1/2 cup chili sauce
• 5 tablespoons horseradish
• 1 tablespoon sugar
• 2 tablespoons olive oil, divided

Procedure

Make the brine using 1 tablespoon of Old Bay and set aside. Peel and devein the shrimp, add to brine and let soak for 30 minutes at room temperature. Remove shrimp from the brine, and rinse with cold water then pat dry with paper towels. Toss the shrimp with 1 tablespoon of olive oil and 1 tablespoon of Old Bay. Place the shrimp on a baking sheet and broil for 2 minutes, turn shrimp over and broil until done, about 2 minutes. Transfer the cooked shrimp to a large plate and refrigerate immediately. Combine the cocktail sauce ingredients in a blender and chill. Serve the shrimp with the cocktail sauce.