Yield
48 Servings
kikkoman products used:
9 pounds popcorn shrimp, whole grain rich breading, frozen
(3 ounces = 1 meat/meat alternate, 1.25 ounce equivalents grains)
1 quart 2 cups Kikkoman® Preservative-Free Low Sodium Gluten-Free Sweet & Sour Sauce
3 gallons brown rice, steamed
4 ounces (2 cups) green onions, fresh, sliced thinly on a bias
SERVING SIZE 1 portion
1 SERVING PROVIDES 2.25 ounce equivalent grains, 2 ounce equivalent meat/meat alternate
Amount per serving
Preheat oven to 400°F.
Line sheet pans with parchment paper, place popcorn shrimp in a single layer.
For best quality, batch cook the popcorn shrimp: About 20 minutes before service, bake in the preheated 400°F oven for about 10-12 minutes, or until browned and crisp.
CCP: Cook to a minimum internal temperature of 165°F.
Remove from the oven.
CCP: Hold hot at 135°F or higher.
Heat the Kikkoman® Preservative-Free Low Sodium Gluten-Free Sweet & Sour Sauce to 135°F or higher.
CCP: Hold hot at 135°F or higher.
To serve, scoop ½ cup of steamed brown rice into each portion container. Top the rice with 3 ounces (by weight) popcorn shrimp. Using a 1 ounce ladle, pour 1 ounce of the heated Kikkoman® Preservative-Free Low Sodium Gluten-Free Sweet & Sour Sauce over the shrimp and rice. Top with a sprinkle of sliced green onions. Serve immediately.
SERVING SIZE 1 portion
1 SERVING PROVIDES 2.25 ounce equivalent grains, 2 ounce equivalent meat/meat alternate
Amount per serving
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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
