Who said grilling is just for summer? All across America cooks are discovering that the sizzle and flavor of teriyaki-basted or marinated foods on the grill are welcome year-round. A portable grill can ‘make’ a chilly autumn tailgate party or festive cookout. It can also warm up a snow picnic or transform supper on a cool day into an impromptu party. Don’t fret if you don’t have a grill ‘ you can get an equally delicious effect with a broiler.

Since Kikkoman offers a wide variety of teriyaki choices, from original and lower sodium Teriyaki Marinade & Sauce to pre-thickened brush-on glazes and a line of 20-minute quick and easy marinades,
the possibilities are endless. The newest additions to Kikkoman’s teriyaki offerings ‘ Teriyaki Takumi Collection Sauces ‘ have a bolder flavor profile and thicker texture. As with any of Kikkoman’s sauces, it’s like having your favorite recipe in a bottle. You simply open and pour!

For a full selection of recipes, visit www.kikkoman-usa.com.

Roasted Garlic and Chipotle
Steaks & Onions

Makes 6 servings

1 large onion, peeled

4 to 6 (6-inch) metal or bamboo skewers*

2/3 cup Kikkoman Roasted Garlic Teriyaki
Marinade & Sauce

1 canned chipotle in adobo sauce, minced,
plus 1 teaspoon adobo sauce

2 pounds boneless tender beef steaks,
about 3/4 inch thick

Cut onion crosswise into 1/2-inch-thick slices; skewer each slice to hold rings together. Combine teriyaki sauce, chipotle and adobo sauce; remove and reserve
3 tablespoons of mixture. Pour remaining mixture over steaks and onions in large, nonmetallic pan, turning over to coat all pieces well. Refrigerate 45 minutes, turning pieces over once. Grill steaks and onions over hot coals 4 to 5 minutes on each side for medium-rare, or to desired doneness, turning over once and brushing with reserved sauce mixture. (Or, broil steaks and onions 3 inches from heat source 5 minutes on each side for medium-rare, or to desired doneness, turning over once and brushing with reserved sauce mixture.)

*Soak bamboo skewers in water 30 minutes prior to grilling to prevent burning.

Teriyaki Salmon With
Lemon-Herb Sauce

Makes 4 servings

1/3 cup Kikkoman Less Sodium Teriyaki
Marinade & Sauce

4 salmon or firm white fish filets (such as
halibut, grouper or sea bass), about 4 to
6 ounces each

Lemon-Herb Sauce

1/4 cup mayonnaise

1 1/2 tablespoons finely chopped fresh Italian
parsley

1 tablespoon Kikkoman Less Sodium
Teriyaki Marinade & Sauce

1/4 teaspoon grated fresh lemon peel

Pour less sodium teriyaki sauce over fish in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat fish. Refrigerate 1 hour, turning bag over once. Meanwhile, for lemon-herb sauce, combine all ingredients and blend well. Cover and refrigerate. Place fish on lightly oiled grill or rack of broiler pan. Grill or broil 3 to 4 minutes on each side, or until fish flakes easily with fork, turning over once and brushing with fresh teriyaki sauce. Serve fish with lemon-herb sauce.

Tiki Teriyaki Chicken Wings

Makes 4 appetizer servings

10 chicken wings

2/3 cup Kikkoman Teriyaki Marinade & Sauce

1/3 cup mango nectar

2 cloves garlic, pressed

1/4 teaspoon Chinese five-spice powder*

Disjoint chicken at drummette and midsection. Combine remaining ingredients; pour over chicken in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat all pieces. Refrigerate
2 to 4 hours, turning bag over occasionally. Grill chicken over medium-hot coals 20 to 25 minutes, or until chicken
is no longer pink near bone, turning over frequently. (Or, broil chicken 5 inches from heat source 20 to 25 minutes,
or until chicken is no longer pink near bone, turning over frequently.)

*If not available, make five-spice by combining 1/2 teaspoon fennel seed, crushed; 1/4 teaspoon anise seed, crushed; and
1/4 teaspoon each ground cinnamon, cloves and ginger.

Garlic-Pepper Teriyaki Ribs

Makes 6 servings

2/3 cup Kikkoman Teriyaki Baste & Glaze

1 tablespoon honey

1 tablespoon finely chopped garlic

1 teaspoon black pepper

2 slabs pork back ribs, each about 2 pounds

Combine first 4 ingredients. Cut each slab in half and
brush thoroughly with sauce mixture. Place 2 halves,
meaty side up, in 13- by 9-inch microwave-safe baking dish. Cover; microwave on medium-high (70 percent power) 18 minutes, turning ribs over and rotating dish
after 9 minutes. Remove ribs; keep warm. Repeat microwave cooking procedure with remaining ribs. Grill ribs
over medium-hot coals 10 to 12 minutes, turning over
and brushing frequently with remaining sauce mixture.
(Or, broil ribs 8 inches from heat source 10 to 12 minutes, turning over and brushing frequently with remaining
sauce mixture.)

Hula Burgers

Makes 4 servings

1 1/4 pounds lean ground beef

1/3 cup Kikkoman Roasted Garlic & Herbs,
Toasted Sesame, Honey & Mustard or
Gourmet Teriyaki Quick & Easy Marinade

1 8-ounce can sliced pineapple, drained

4 hamburger buns, toasted

Mayonnaise

Lettuce leaves

Combine beef and marinade; shape into 4 patties. Grill
or broil patties and pineapple 3 to 4 minutes on each side,
or until burgers are thoroughly cooked and pineapple is golden brown, turning over once and brushing with fresh marinade. Spread both halves of buns with mayonnaise. Place lettuce, burgers and pineapple on bottom halves; cover with top halves of buns.