Recipe of the week

This Halloween on the 31st October throw a fright night feast for your friends. Kikkoman, makers of the famous naturally brewed soy sauce, have some spooktacular recipes for your party to goblin down.

Start off with a Bloody Geisha Cocktail, a Japanese twist on the Bloody Mary, spiced up with a few drops of Kikkoman Soy Sauce, and hand round a platter of canapes - ruby red stained Beetroot Marinated Salmon and bite-sized Sticky Kikkoman Sausages.

Keeping with the ghoulish theme, serve a cauldron of bubbling Red Pepper, Tomato and Vodka Soup as a starter, followed by some fiendishly ‘rare-as-you dare’ Soy and Chilli Marinated Steaks for sinking fangs into. Non-carnivores will love getting their pitchforks into Roast Pumpkin with Spicy Chick Peas.

Happy Halloween!

Find more Kikkoman recipes on and @KikkomanUK on social media.

Bloody Geisha

Serves 1


  • Small glass of chilled tomato juice 
  • 1 ½ oz / 45ml measure Sake rice wine 
  • Dash of Kikkoman Soy Sauce 
  • Squirt of lime juice 
  • Serve with Ice cubes 


Mix the tomato juice, Sake, soy sauce and lime juice together.

Pour into a glass over plenty of ice cubes.

Serve immediately!

Beetroot Stained Salmon gravlax

Serves 6

  • 100g of sugar 
  • 530g of fresh beetroot, grated 
  • 100g of sea salt 
  • 25ml of Kikkoman soy sauce 
  • 75ml of vodka 
  • 500g of salmon fillet, skin on 
  • Fennel flowers or dill to garnish 


Combine the salt, sugar, beetroot, vodka, and soy sauce and mix well. Place the salmon on a tray and run the salt mix over the salmon fillet to completely cover.

Place in the fridge to marinate for 12 hours, turning after 6 hours to ensure an even cure. Scrape the layer of beetroot off gently and lightly wash away any excess salt. Pat the salmon dry with absorbent kitchen towel and place in fridge till needed.

Use a very sharp knife to slice the salmon into thin strips. Garnish with fennel flowers or small pieces of dill and serve.

Sticky Kikkoman Sausages 

Serves 6


  • 500g cocktail sausages 
  • 1tbsp runny honey 
  • 1tbsp Kikkoman Soy Sauce 
  • 1tbsp water 


Preheat the oven to 200°C/400°F/Gas Mark 6. Lay the sausages in a single layer in the bottom of a roasting tin.

Pour over the honey, Kikkoman and water. Roast in the oven for 15 to 20 minutes, turning or shaking a couple of times during the cooking time.

When the sausages are sticky and browned all over, pile into a bowl to serve.

Red Pepper, Tomato and Vodka Soup

Serves 4-6


  • 3 red peppers, deseeded and chopped 
  • 2 garlic cloves, peeled and chopped 
  • 1 medium onion, peeled and roughly chopped 
  • About 600ml stock 
  • 600ml tomato juice 
  • 1tsp sugar 
  • 2tbsp Kikkoman Less Salt Soy Sauce 
  • Freshly ground black pepper 
  • 1tbsp chopped fresh basil, plus extra leaves to garnish 
  • 2tbsp vodka 
  • To garnish 
  • 4tsp soured cream 
  • 1 tomato, deseeded and diced 


Put the peppers, garlic, onion, stock, tomato juice, sugar and soy sauce in a pan and bring to the boil.

Lower the heat, cover the pan and simmer gently for 1 hour.

Liquidise the soup in batches until smooth. Season with freshly ground black pepper and stir in the basil and vodka.

Serve immediately or reheat when needed, garnishing each serving with a teaspoonful of soured cream and a scattering of finely diced tomato and some small basil leaves.

Tip: Making the soup in advance will allow its rich flavours to develop. If the peppers are very large, the finished soup may need thinning to the desired consistency with a little extra stock or water.

Soy Chilli Steaks

Serves 4


  • 4 sirloin steaks 
  • 4 tbsp Kikkoman soy sauce 
  • 4 tbsp olive oil 
  • 3 tbsp Worcestershire sauce 
  • ½ - 1 tsp red chilli paste 
  • 1 clove garlic, peeled and crushed 


Pour the ingredients into a large bowl and whisk together. Pour over steaks and leave to marinate for up to 30 minutes. Drain the steaks, reserving the marinade and cook on a hot griddle for 2-3 minutes on each side, or until cooked to your liking.

Transfer the steaks to a plate to rest then pour the remaining marinade into the pan to deglaze. Let the mixture bubble away for a minute or so until glossy, then pour over the steaks. Slice the steaks and serve with a crisp green salad and chips.

Roast Pumpkin with Spicy Chick Peas

Serves 4


  • 1 small pumpkin or butternut squash, peeled, de-seeded and cut into chunks 
  • 1 can of chickpeas, washed and drained 
  • 2 medium red chillies, de-seeded and chopped 
  • 1 bulb of garlic, broken into cloves 
  • 3 tbsp Kikkoman Soy Sauce 
  • Sprinkling of cumin seeds 
  • 1 tbsp brown sugar 
  • 1 tbsp olive oil 
  • 1 tbsp fresh coriander, chopped 


Pre-heat the oven to 200°C/gas mark 6.

Place the butternut squash into a roasting tin. Toss in the olive oil and roast for 10 minutes.

Meanwhile, mix all the other ingredients except the coriander and after the 10 minutes pour over the butternut.

Continue roasting for 20 minutes, tossing every so often, until tender. Serve.