Trend-Forward Flavors
Check out this fresh batch of innovative recipes from some of America’s leading high-volume chefs.
We often look to leading-edge independent chefs as the trendsetters of foodservice. But when it comes to taking trends and flavor innovation to the next level of mass-market appeal, it’s the chefs and menu developers at leading high-volume operations who are leading the charge.
That’s why we partnered with the Kitchen Collaborative, a recipe development initiative of Flavor & The Menu that works with some of America’s most influential high-volume chefs to create hard-working foodservice recipes that tap into the latest flavor trends.
This year, we collaborated with chefs and recipe developers from casual dining leaders like Brinker International, Landry’s and Golden Corral to America’s #1 meal kit company, Hello Fresh. Here are six on-trend, flavor-forward recipes from these leading industry innovators. We think you’ll be amazed at the creative ways they incorporate Kikkoman® Soy Sauce and other products to enhance flavors from around the globe.
Seared Jumbo Scallops with Green Apple-Citrus Mirin
Recipe created in partnership with Chef Kevin Ripley, Senior Director of Culinary, Brinker International
Chef Ripley’s scallops are seared to order, glazed with Kikkoman® Sushi Sauce (Unagi Tare), and served over couscous flavored with spinach and sundried tomatoes. A sweet-tart sauce made with green apples, Kikkoman® Kotteri Mirin® and Rice Vinegar rounds out the presentation, adding the perfect complement of flavors and textures.
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Soy-Glazed Short Ribs with Rice Middlins and Root Vegetables
Recipe created in partnership with Chef Matt Voskuil, Executive Chef, TPC Sawgrass Golf Resort
Chef Voskuil sous-vides short ribs with demi-glace and mirepoix for 18 hours until they’re succulent, super-tender and richly flavorful. To order, the ribs are heated with a glaze made with Kikkoman® Soy Sauce, honey and garlic, and served with a carrot puree and a pilaf of rice middlins (broken rice). A tangy peanut relish adds crunch and textural contrast to complement the fork tender short-ribs.
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Ponzu-Seared Brussels Sprouts with Mirin-Glazed Peanuts
Recipe created in partnership with Chef Darryl Mickler, SVP of Food and Beverage, Golden Corral Corporation
Chef Mickler’s brussels sprouts are roasted till browned and crisp-tender. To order, they’re reheated with mirin-glazed peanuts, a complex yet quick-prep ponzu vinaigrette, and a splash of Kikkoman® Gluten-Free Thai Style Chili Sauce. This is a great example of how to turn a relatively low-cost vegetable into a crowd-pleasing, high-ticket side or share-plate that brings the irresistible appeal of Southeast Asian flavors to the table.
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Japanese Chicken & Okonomiyaki Waffles
Recipe created in partnership with Chef Colin Mills, Senior Recipe Developer, Hello Fresh
Chef Mills cleverly reinvents the classic combo of chicken and waffles in a Japanese-inspired way. Okonomiyaki batter (made with cabbage and eggs with flavorful accents like pickled ginger and shaved dried tuna flakes) is cooked in a waffle iron and topped with strips of Japanese-style fried chicken. The crispy chicken strips are marinated in a blend of Kikkoman® Soy Sauce, Sesame Oil, and Rice Vinegar; ginger; sake; and sugar. To order, they’re dusted with cornstarch and deep-fried. Finishing drizzles of Kikkoman® Sushi Sauce (Unagi Tare) and Japanese mayo add flavor and visual appeal.
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Kikkoman® Soy Sauce & Beet-Marinated Kanpachi Crudo
Recipe created in partnership with Chef Chris Aquilino, Senior Director of Culinary, Elior
For his colorful take on seafood crudo, Chef Aquilino marinates tender Kanpachi (aka yellowtail) loins with Kikkoman® Soy Sauce, beet juice, and lime juice. To order, the loins are sliced and plated with clementines, beets pickled with Kikkoman® Rice Vinegar and a pesto made with shishito peppers and beet greens. A drizzle of Kikkoman® Kotteri Mirin® and splashes of Kikkoman® Sushi Sauce add flavor and color to this stunning presentation.
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Soy-Mushroom Noodle Bowl
Recipe created in partnership with Chef Anthony Dee, Corporate Executive Concept Chef, Landry’s
This big-flavored meatless noodle bowl is packed with flavor, thanks to Chef Dee’s versatile Noodle Bowl Sauce, made with Kikkoman® Soy Sauce, Teriyaki Marinade & Sauce, Thai Style Chili Sauce, Rice Vinegar, Kotteri Mirin®, and Sesame Oil. Here, he adds mushrooms, zucchini, and peas, but the sauce pairs perfectly with a variety of vegetables or proteins. At service, this dish comes together quickly, making it ideal for high-volume settings.
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