Super soy - it's time to try Japanese (From Bournemouth Echo)

Super soy - it's time to try Japanese

11:20am Monday 1st June 2009

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In Japan, it’s often said that “food means soy sauce”. The dark brown liquid has been an intrinsic part of the nation’s culinary culture since it was introduced in AD500 – and you can’t go to a sushi restaurant anywhere in the world without spying a bottle.

Soy sauce is made principally from wheat, soya beans, water and salt.

Kikkoman has been brewing the seasoning according to a secret recipe for more than 300 years, and 2009 marks the company’s 30th anniversary of trading in Europe.

To celebrate they’ve brought out a new cookbook, so here’s a chance to try out some of the recipes.

Kikkoman: Recipes Around The World is published by Kikkoman, priced £4.99 plus £1 p&p. Visit kikkoman.co.uk for more details.

Chicken with Sukiyaki Noodles (Japan)

Serves 4

4 tbsp soy sauce

1-2 tbsp rice wine

3 tbsp groundnut oil

1 large courgette, sliced

1 orange pepper, deseeded and cut into chunks

8 spring onions, trimmed and sliced

150g/5oz beansprouts

350g/12oz chicken breasts, cut into small chunks or thin strips

2 tsp ground coriander

1 tsp ground cumin

1/2 tsp hot chilli powder

250g/9oz thin or medium egg noodles, cooked & drained

Sliced chillies, to garnish

Heat two tablespoons of the oil in a wok, add courgette, pepper and spring onions. Stir-fry over a brisk heat for five minutes.

Add beansprouts, stir-fry for a further two minutes. Remove from wok and set aside.

Add remaining oil to the wok, heat and stir-fry chicken for five minutes.

Add the coriander, cumin and chilli powder and stir-fry for a further minute.

Return vegetables to wok and toss with chicken. Add noodles, soy sauce and rice wine.

Toss everything together over heat and when piping hot, serve sprinkled with chilli slices.

Nw try Chilli Beef and Mushroom Stir Fry

Or why not try Soy-glazed Salmon with Butter Bean Mash?

Don't fancy any of those? Sweeten your day with our beautiful raspberry brulee instead...

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