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Japanese-style Scallop Carpaccio with Sesame Oil Drizzle
  • 6 Frozen scallops
  • 20g (0.7oz) Cherry tomatoes
  • 2 Tbsp Dynasty Sesame oil

Seasoned Veggies:

  • 30-40g (1.1-1.4oz) Ginger, chives, and watercress
  • ½ Tbsp J-Basket Sesame oil
  • Salt, a pinch

Dressing:

  • 2 Tbsp Kikkoman soy sauce
  • 2 Tbsp Kikkoman aji mirin
  • 1 Tbsp Sake
  • 1/2 tsp Yuzu pepper
  • 1 tsp Yuzu juice

Seasoned Avocado:

  • 1/8 Avocado
  • 1/4 tsp Yuzu juice
  • Japanese
  • /
  • Main Dish
No items found.
Yellowtail and Avocado Herb Marinade
  • 150g (5.3oz) Frozen yellowtail
  • 1 Avocado
  • 6 pieces Mozzarella cheese (bite-sized)
  • ¼ Red onion
  • 3g (0.1oz) Dill
  • Ground black pepper,  as needed
  • Lemon, as needed

Dressing:

  • 2 Tbsp Olive oil
  • 2 Tbsp Sweet chili sauce
  • 1 Tbsp Yuzu juice
  • 2 tsp Kikkoman Soy sauce
  • ½ tsp Grated garlic
  • Fusion
  • /
  • Main Dish
No items found.
Yellowtail Shabu-shabu
  • 150g (5.3oz) Frozen yellowtail
  • 100g (3.5oz) Frozen imitation crab sticks
  • 100g (3.5oz) Enoki mushrooms
  • 100g (3.5oz) Pea shoots
  • 1/2 Carrot
  • 1/2 Green onion

Broth:

  • 400ml (13.5fl oz) Water
  • 50ml (1.7fl oz) Kikkoman Concentrated Hontsuyu
  • 50ml (1.7fl oz) Kimchi base
  • 1 Tbsp J-Basket organic sesame oil

Ponzu dipping sauce:

  • 4 Tbsp Ponzu soy sauce
  • ½ tsp Yuzu pepper
  • Chili oil, a small amount

Sesame dipping sauce

  • 2 Tbsp Mayonnaise
  • 1 Tbsp Ground white sesame seeds
  • 1 Tbsp Kikkoman aji mirin
  • 1 Tbsp Water
  • 1 tsp Miso
  • 1 tsp Kikkoman soy sauce
  • 1 tsp Grated garlic
  • Japanese
  • /
  • Soup
No items found.
Blanched Yellowtail Donburi
  • 150g (5.3oz) Frozen yellowtail
  • 2 bowls Warm Nishiki rice
  • 15g (0.5oz) Kaiware radish sprouts
  • 30g (1.1oz) Dashimaki Tamago
  • 1 tsp Flying fish roe (or masago)
  • WelPac roasted white sesame seeds, as needed

Marinade:

  • 2 Tbsp Kikkoman Concentrated Hontsuyu
  • 1 tsp J-Basket Sesame oil
  • 1 tsp Wasabi

Sauce

  • 2 Tbsp Kikkoman Concentrated Hontsuyu
  • 2 Tbsp Ground WelPac white sesame seeds
  • 1½ Tbsp Mayonnaise
  • ½ tsp Grated ginger
  • 2 pinches Shichimi togarashi (Japanese seven-spice blend)
  • Japanese
  • /
  • Main Dish
No items found.
Thick-cut Yellowtail Steak with Balsamic Soy Sauce
  • 200-250g (7.1-8.8oz) Frozen yellowtail
  • 3 each Mini tomatoes (red and yellow)
  • ½ Onion
  • 2 Tbsp Olive oil
  • 1 Tbsp Cake flour
  • Salt, as needed
  • Pepper, as needed
  • Chervil, as needed

Vegetable marinade:

  • 1½ Tbsp Olive oil
  • 1 Tbsp  Honey
  • 2 tsp Soy sauce
  • 1 tsp Lemon juice
  • ½ tsp Grated garlic
  • Salt, a pinch
  • Ground black pepper, a pinch.

Sauce:

  • 2 Tbsp Balsamic sauce
  • 2 tsp Kikkoman Soy sauce
  • Fusion
  • /
  • Main Dish
No items found.
Seafood Yukhoe
  • 80g (2.8oz) Frozen yellowtail
  • 80g (2.8oz) Frozen octopus
  • 40g (1.4oz) Frozen crab sticks
  • 40g (1.4oz) Kimchi
  • 1/2 Cucumber
  • 1 Egg yolk
  • Green onions (finely chopped), as needed
  • Fried onions, as needed
  • Chili oil, as needed

Seasoning:

  • 2 tsp Chili sauce
  • 2 tsp Kikkoman Soy sauce
  • 2 tsp Kikkoman aji mirin
  • 2 tsp J-Basket Sesame oil
  • 1 tsp Sugar
  • 1 tsp Yuzu juice
  • ½ tsp Grated garlic
  • ½ tsp Grated ginger
  • Korean
  • /
  • Main Dish
No items found.
Deep-fried Yellowtail with Rich and Savory Soy Sauce
  • 200g (7.1oz) Frozen yellowtail  
  • 80g (2.8oz) Pumpkin , or other vegetables of your choice
  • 10 Shiso leaves (green perilla)  (optional)
  • 1 Roasted seaweed  (optional)
  • 1/4 stalk Green onion
  • 1/2 Lime , if available
  • 4-5 Tbsp WelPac katakuriko / potato starch
  • Salad oil, as needed

Marinade:

  • 100ml (3.4fl oz) Kikkoman Concentrated Hontsuyu
  • 2 Tbsp Water
  • 1 and 1/2 tsp Grated ginger

Dipping Sauce:

  • 2 Tbsp Sweet chili sauce
  • 1/8 piece Onion (finely chopped) , about 20g (0.7oz)
  • 1/2 tsp Grainy mustard
  • Japanese
  • /
  • Main Dish
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