Recipes (Food Service)

• 80g (2.8oz) Frozen scallops
• ¼ Avocado
• 2 Baby corn
• 50-70g (1.8-2.5oz) WelPac panko breadcrumbs
• Frying oil, as needed
• Mustard seeds, as needed
• Worcestershire sauce, as needed
• Topping ingredient, as needed, see additional Notes.

Batter:

• 50g (1.8oz) Cake flour
• 70ml (2.4fl oz) Cold water (Warm water can make the mixture sticky)

• 6 Frozen scallops
• 6 Shrimp (peeled and deveined)
• 6 Mushrooms
• 6 Cherry tomatoes
• 12 pieces Boiled edamame  (can use frozen)
• 1 Camembert cheese
• Dill, as needed
• Baguette, as needed

Ajillo Oil:

• 150g (5.3oz) Salad oil
• 100g (3.5oz) Olive oil
• 50g (1.8oz) Garlic
• 20g (0.7oz) Anchovies (can use Takanotsume chili peppers)

Mayo-Doubanjiang Sauce

• 30g (1.1oz) Mayonnaise
• 2g (0.07oz) Doubanjiang (bean paste with chili)
• ½ tsp Kikkoman Soy sauce

• 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

• 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

• 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

• 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)

• 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

• 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

• 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