Authentic Oriental Flavors with Kikkoman Soy Sauce

Saturday, April 23, 2016


We went back to 25 Mushrooms Kitchen with Chef Margaret Santos to make authentic oriental flavors with Kikkoman Soy Sauce. We can see the difference now as the Kikkoman Soy Sauce is reddish brown. 

The chemically created soy sauce is darker, it also sticks to the chopsticks and is very salty. Kikkoman is light, sweet and appetizing. It's not processed and you can feel it smoothly unlike the heavy ones in the market. Taste wise, Kikkoman tastes the best! 

Soybean, wheat, water and salt. They make this the natural way in Japan and you can't really get that quality distinct taste anywhere else like Kikkoman does. It's pasteurized and gone through quality tests because it is from Japan. 

Here's a video I made before the event started.

We have three recipes today so we started by doing a Sushi platter. With Uni, Ebi, Tuna and Salmon, we were bound to make a beautiful dishes this afternoon!

We used Sashimi Grade tuna and salmon plus lovely Kani and shrimp if you're into that.

Making the rice is important because it will make or break your dish. Remember to use Japanese rice and in the ratio of 1: 1and 1/4 cup. You can make this in your rice cooker so it doesn't take a genius to do that. We cut the tuna, put the spices and Japanese mayo for the Spicy Tuna.

Tuna or any other seafood should always be cold. Add hot sauce or Togarashi powder for more added kick! Use your hands to firmly pack the rice, more than your usual sushi, do the same on Uni. Put in a cut Nori Wrapper on the sides so it would be like a basin for your spicy tuna. 

Do the same on the other rolls, just make sure it's bite sized, and finish it in one or two bites. That'll be enough to feed you the whole day. If it doesn't stick, just put water and you'll be fine.

I'm so good at this hahahaha! 

Then we made Pork Tonkatsu too!

We pound the meat first, then put it in Flour, Egg and Breadcrumbs.

Then fry it in oil for about 3-5 minutes or until golden brown.

Now you have Pork Tonkatsu! Now let's make the sauce! 

Making Dashi first by dissolving the powder on the boiling water. This is your stock. A little oil, onions, mushrooms, leeks (green and white part), then set it aside. Pour the teriyaki sauce in the dashi, eyeball it, put a little sugar, then put the pork in. Put in your egg then wait for it to cook. When the egg gets cooked, slide it on your rice and enjoy!  

It was still crunchy on the sides and the flavor really seeped in. Must try this at home. 

Then we also prepared Sukiyaki. It's that sweet soup commonly found in Japanese Restaurants. You've got veggies, rice noodle, beef and egg. You just combine ingredients, make the soup to taste and voila! You've got your lovely Sukiyaki in minutes! 

I love it! It's sweet and not too salty. It was heaven in a bowl. I want to cook this at home too. :) 

Now have you already cooked something for your family lately? Maybe it's time you get Kikkoman Soy Sauce and Kikkoman Teriyaki Sauce today and make that kitchen masterpiece a reality today! 

P.S. They even made us desserts by using two heaping scoops of Vanilla Ice Cream and drops of Kikkoman Soy Sauce. Apparently, it works!

By the way, I'll be giving away a few cooking classes so you guys get the chance to cook too. Stay tuned on my Instagram account @kumagcow and tell me about your favorite dish! 

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