Kikkoman Teriyaki: The sauce of great ideas (1973)


Kikkoman Teriyaki: The sauce of great ideas

Easy does it — deliciously — when you discover Kikkoman Teriyaki, the sauce of great ideas. Simply use this superb combination of the world’s finest soy sauce, choice wine and natural herbs and spices as a marinade, a baste and directly on foods as a seasoning. Try the tasty recipes below. You’ll enjoy a revelation in flavor!

Kikkoman Teriyaki: The sauce of great ideas (1973)

Spareribs: Arrange 3 lbs. lightly-salted ribs (cut in 2 to 3 rib pieces) on rack in shallow pan. Bake in 325 oven 45 minutes. Brush both sides of ribs with mixture of 1/4 cup Kikkoman Teriyaki & 2 tbsp. orange marmalade. Bake 30 minutes longer, basting once.

Steaks: Marinate tender steaks in cup Kikkoman Teriyaki about 20 min. Marinate chuck or round steaks overnight in refrigerator. Broil, pan-fry or grill as usual.

Hamburger: To each pound of ground beef, mix in 2 tbsp. Kikkoman Teriyaki.

Chicken: Combine 1/2 cup Kikkoman Teriyaki with 1/4 cup water. Pour over cut-up broiler-fryer in shallow pan. Cover pan with foil. Bake in 400 oven 45 min. Remove foil, turn and bake 15 minutes longer.

Kikkoman Teriyaki also works wonders as a seasoning for roasts, chops, fish, casseroles and meat loaf.

See some of the hippest vintage '70s dresses & skirts from the spring/summer 1973 JC Penney catalog

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