4 lb. Boneless pork loin, untied
4 Tbsp. Olive oil
1 medium onion, chopped
2 stalks celery, chopped
1 cup pecans, roasted & chopped
1 cup day-old French bread crumbs
½ cup chopped ham
1 cup chopped mushrooms
½ tsp. Chopped fresh thyme leaves
1 tsp. YAMASA SOY SAUCE
¼ tsp. Freshly ground pepper
For Cranberry sauce
1 lb. fresh cranberries
¼ cup water
¼ cup fresh orange juice
¾ cup sugar
1. In a skillet, sauté onion
and celery in olive oil until translucent.
2. Transfer vegetables to a food
processor and add pecans, bread, ham, mushrooms, thyme,
Yamasa soy sauce and pepper. Mince together.
3. Preheat oven to 350° F.
Dry pork with a paper towel and spread ¼ to
½ of stuffing over open loin. Refold and tie
with twine. Set meat on rack in roasting pan and place
in oven and roast until internal temperature reaches
160° F, about 1 ½ hours. Put the remaining
stuffing in a lightly greased baking pan and place
in oven for last 20 minutes of meat cooking time.
4. Meanwhile, combine cranberries,
water, orange juice and sugar. Bring to a boil over
medium heat. Reduce heat, cover and simmer until berries
pop, about 10 minutes. Chill. Let roast stand 10 minutes
before slicing thinly. Serve pork with cranberry sauce
and extra stuffing on the side.
Oriental_Grilled_Fish "New-wave
taste of the East"6 to 8 servings
Ingredients
Directions
¼ cup orange juice
2 tsp. Less-Salt 45 YAMASA SOY SAUCE
1 tsp. Peeled & minces fresh ginger root
1 tsp. Sesame oil
1 lb. skinless boneless salmon fillets
cut into ½ - inch thick slices
1 loaf French bread, sliced
1 Tbsp. Butter
2 tsp. garlic powder
1 cup spinach leaves, shredded
1 /2 cup snow peas, julienned
For soy-ginger mayonnaise
2 tsp. Less-Salt 45 YAMASA SOY SAUCE
½ tsp. Peeled & minced fresh ginger root
1 Tbsp. Orange marmalade
½ cup reduced-calorie mayonnaise
1. Preheat oven to broil or light
barbecue. In a shallow dish, combine juice, Less-Salt
45 Yamasa soy sauce, ginger and sesame oil. Add salmon
and turn to coat. Refrigerate covered for 30 minutes,
turning occasionally.
2. Brush grill rack with cooking oil. Place salmon
on rack. Grill, directly over medium-hot coals or
in oven broiler for 2 to 3 minutes per side or until
fish flakes easily.
3. For soy-ginger mayonnaise, combine
together all sauce ingredients in a bowl and mix thoroughly.
4. Toast sliced French bread
and spread with butter and garlic powder. Place shredded
spinach on bread. Top with fish, soy-ginger mayonnaise
and snow peas.
Southwestern Beef Salad "Hot
taste from the desert"8 servings
Ingredients
Directions
2
Ib beef tenderloin steaks
For marinade
1 Tbsp. Yamasa Soy Sauce
1 cup vegetable oil
2 Tbsp. fresh lime juice
1/4 cup chopped fresh cilantro leaves
1 tsp. ground coriander
3 garlic cloves, crushed
1 tsp. cayenne pepper
1 tsp. ground pepper
For Salad
1 tsp. Yamasa Soy Sauce
4 plum tomatoes, chopped
'/3 cup fresh or canned corn kernels
1 red onion, finely chopped
'/4 cup fresh chopped cilantro leaves
1 Tbsp. chopped green onions
2 avocados, pitted & diced
2 Tbsp. fresh lime juice
3 jalapeno peppers, seeded & chopped
1 Tbsp. pumpkin seed, roasted
1 head red-leaf lettuce
1 . Mix together
all marinade ingredients. Pour over beef, covering both
sides and marinate in refrigerator for several hours.
2. Meanwhile, combine all salad ingredients except lettuce
in a non-aluminum container. Refrigerate and let stand
for 1 hour.
3. Preheat broiler, and grill steak. Baste with marinade
while grilling.
4. Let beef cool, then cut in 1/4-inch
thick slices. Toss with chilled salad mixture and serve
on red-leaf lettuce.
Linguine with Sea Scallops "Elegant
seafood pasta"6 servings
Ingredients
Directions
1 lb. asparagus, cut into
1 inch pieces
4 garlic cloves
1/3 cup pine nuts
1 ½ cups fresh basil leaves
4 tsp. YAMASA SOY SAUCE
¾ cup grated Parmesan cheese
1/3 cup extra-virgin olive oil
1 lb. sea scallops or scallops in shell
1 lb. linguini pasta
¼ lemon wedge
2 large sheets nori seaweed (optional)
1. Boil asparagus until just crisp-tender,
about 5 minutes.
2. For pesto sauce, place garlic
into a food processor and blend until finely chopped.
Add pine nuts, basil, Yamasa soy sauce and Parmesan
cheese, and blend until smooth.
3. Add olive oil gradually and
continue to process until mixture is well blended.
4. Place 1 tablespoon pesto in
a large heavy skillet over medium-high heat. Add asparagus
and scallops and sauté about 2 to 3 minutes.
Remove from heat.
5. Cook pasta according to
package directions. Add pasta and remaining pesto
to skillet. Sprinkle with lemon juice and stir over
low heat until pasta is coated with sauce. With fingers,
break up nori and sprinkle over top.
½ cup olive oil
6 garlic cloves, minced
1 medium onion, chopped
2 tsp. Peeled & minced fresh ginger root
6 Tbsp. chili powder
2 tsp. Hot red pepper flakes
¼ cup Dijon mustard
1 cup fresh orange juice
¼ cup molasses
½ cup Less-Salt 45 YAMASA SOY SAUCE
2 4-lb. chickens, cut into 12 pieces
1. Heat olive oil in a heavy saucepan
over low heat. Add next 6 ingredients. Cover and cook
10 minutes, stirring occasionally.
2. Uncover and add orange juice,
molasses and Less-Salt 45 Yamasa soy sauce.
3. Simmer until sauce is reduced
to 2/3 cup, stirring often, about 20 minutes. Cool
and refrigerate for at least 2 hours. Set aside ½
cup sauce to serve with chicken.
4. Prepare barbecue to medium-high
heat. Position grill at least 6-inches above coals.
5. Place chicken on grill. Cover
barbecue with lid and cook 5 minutes. Cook chicken
until cooked through, turning and basting with sauce
every 5 minutes, about 30 minutes. Serve chicken with
barbecue sauce on the side.
* You can also broil the chicken in a broiling pan
in the oven.
Herb-grilled Salmon"Fresh
from the Pacific Northwest"6 servings
Ingredients
Directions
2 large ripe tomatoes, peeled
& seeded
2 Tbsp. YAMASA SOY SAUCE
2 Tbsp. white wine vinegar
2 Tbsp. olive oil
1 tsp. hot pepper sauce
½ cup chopped fresh basil leaves
3 Tbsp. chopped fresh parsley leaves
6 salmon steaks
1. Place first 8 ingredients in
a food processor, and blend until smooth. Pour into
a shallow glass dish and add salmon, turning to coat.
Cover and marinate in refrigerator for 30 minutes.
Turning occasionally.
2. Remove salmon from marinade,
reserving marinade. Prepare hot barbecue grill or
preheat oven broiler. Coat grill with vegetable oil.
3. Place salmon on grill. Grill,
basting occasionally with reserved marinade. Grill
about 8 minutes on each side or until fish flakes
easily when tested with a fork.
Pasta Salad"Pasta
with an oriental twist"6 servings
Ingredients
Directions
For Salad
½ lb. spaghetti pasta
1 medium cucumber, julienned
1 carrot, peeled & shredded
1 red bell pepper, roasted, peeled,
Seeded, & cut into thin strips
½ cup cilantro leaves
1 green onion, chopped
¼ cup pine nuts, roasted
1 large head romaine lettuce
For dressing
¼ cup rice vinegar
¼ cup YAMASA SOY SAUCE
1 TSP. Asian fish sauce
1 Tbsp. Japanese rice wine
2 Tbsp. fresh lemon juice
¼ cup sesame oil
2 Tbsp. sesame seed, roasted
1 jalapeno pepper, seeded & minced
1 tsp. peeled & minced fresh ginger root
1 garlic clove, minced
½ tsp. brown sugar
1. Cook pasta according to package
instructions.
2. Rinse pasta under cold water
until cool. Drain well.
3. Whisk together all dressing
ingredients. Refrigerate.
4. In a bowl, toss pasta, cucumber,
carrot, red bell pepper, cilantro, green onion and
pine nuts with dressing.
5. Serve pasta mixture on
lettuce cup.
Sea Bass with Mango Salsa"Tropical seafood special"4 servings
Ingredients
Directions
2 lbs. seas bass fillets
For Marinade
¼ cup YAMASA SOY SAUCE
½ cup peanut oil
1 ½ Tbsp. Asian fish sauce
1 Tbsp. finely chopped red onion
1/3 cup chopped fresh cilantro leaves
3 jalapeno peppers, seeded & minced
For Mango Salsa
2 mangos, peeled, pitted & diced
3 romano tomatoes, seeded & chopped
½ cup finely chopped red onion
½ cup finely chopped green onions
2 Tbsp. chopped fresh cilantro leaves
3 Tbsp. fresh lime juice
2 jalapeno peppers, seeded & minced
1. In a small bowl combine all
marinade ingredients. Place fish in a shallow glass
dish.
2. Pour half of marinade over fish,
reserving remaining half to use as a table sauce.
Let sit at room temperature until the fire is ready,
about 30 minutes, turning fish 2 or 3 times.
3. In a bowl, combine all salsa
ingredients.
4. Grill fish over red hot coals or in broiler until
fish becomes opaque and will flake, about 4 minutes
on each side.
5. Serve barbecued sea bass with
mango salsa and reserved marinade.
Thai Curry"Exotic
chicken curry"6 to 8 servings
Ingredients
Directions
1 medium onion, chopped
6 garlic cloves, minced
1 ½ Tbsp. peeled & chopped fresh
ginger root
¼ cup curry powder
¾ tsp. red hot pepper flakes
½ tsp. cinnamon
1 banana
2 Tbsp. vegetable oil
4 chicken legs
1 cup chicken broth
1 can unsweetened coconut milk
1 eggplant, sliced in ½-inch thick
rounds
2 zucchini, sliced 1-inch thick
3 Tbsp. YAMASA SOY SAUCE
¾ cup chopped fresh cilantro leaves
6 cups cooked rice
1. Blend first 7 ingredients in
a food processor to make a curry paste.
2. Heat oil in a large skillet
over medium heat, add curry paste and stir-fry until
light brown and aroma mellows.
3. Add chicken and stir-fry until
paste sticks to meat. Add chicken broth and coconut
milk, bring to a boil.
4. Reduce heat and simmer until
cooked through about 15 minutes. Add eggplant and
zucchini, cover and cook until tender.
5. Transfer chicken and eggplant
to a plate. Boil sauce to reduce consistency and stir
in Yamasa soy sauce.
6. Pour sauce over chicken and
sprinkle cilantro over the top. Serve with rice.
Seafood Gumbo"Straight
from the Gulf Coast"8 servings
Ingredients
Directions
3 qt. Water
4 cups chicken broth or clam juice
1 lb. large shrimp, peeled & deveined
(reserve shells)
2 Tbsp. olive oil
4 garlic cloves, minced
2/3 cup chopped yellow onion
2 cups chopped fresh or frozen okra
1 red bell pepper seeded & chopped
1 green bell pepper seeded & chopped
2 tomatoes, seeded & chopped
2 bay leaves
1 lb. white-meat fish, cut into chunks
1 pt. Shucked oysters (optional)
1 Dungeness crab or 4 blue crabs, boiled
cleaned & cracked
2 cups chopped collard greens
2 Tbsp. file powder
1/3 cup YAMASA SOY SAUCE
2 tsp. hot pepper sauce
8 cups cooked rice
1. In a deep sauce pan, place
reserved shrimp shells, water and broth. Boil for
15 minutes. Strain stock and discard shrimp shells.
Set aside.
2. Heat oil in a heavy skillet
over medium-high heat, sauté garlic, onion,
okra, red bell pepper and green bell pepper until
lightly browned, stirring occasionally.
3. Add tomatoes, bay leaf and reserved
soup. Bring to a boil. Reduce heat and simmer about
15 minutes. Add collard greens and simmer until wilted
about 3 minutes.
4. Stir in fish, and simmer about
1 minute. Add shrimp and oysters, simmer until opaque,
about 2 minutes. Do not over cook. Add boiled crab
and file powder. Stir well. Season gumbo carefully
to taste with Yamasa soy sauce and hot pepper sauce.
