Recipes (Food Service)

• 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