75 Servings
17.5 pounds Chicken thighs, boneless
4.5 pounds Kikkoman Sushi Sauce
½ cup Scallions, thin sliced
150 Servings
35 pounds Chicken thighs, boneless
9 pounds Kikkoman Sushi Sauce
1 cup Scallions, thin sliced
Preheat oven to 350°F. Place chicken thighs on parchment-lined sheet pans. Roast chicken thighs until partially cooked to an internal temperature of about 140°F. Remove from oven, drain grease, and toss in Kikkoman Sushi Sauce. Place in oven and finish roasting until the internal temperature reaches 165°F. Transfer cooked chicken thighs to full-size 2-inch steamtable pans. Hold at or above 140°F until service.
Just before service sprinkle with sliced scallions.
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Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
