Light grill recipes with ponzu sauce

Our BBQ recipes show you how to give all kinds of grilled dishes a very special umami kick with sauces from Kikkoman. Whether meat, poultry, fish, seafood or vegetables: Our Ponzu sauce refines your BBQ and lets you do without heavy sauces from now on.

Our versatile sauces give your food straight from the grill the right seasoning. And have you ever marinated your meat or poultry with soy or teriyaki sauce? In addition to steaks, sausages and chops, tender grilled poultry makes the hearts of BBQ fans beat faster.

All you need (for 4 servings):
8 chicken legs
100ml liquid honey
4 tablespoons Dijon mustard.
4 tbsp French Mustard
4 tbsp balsamic vinegar
2 tbsp sunflower oil
Black Pepper
4 tbsp Kikkoman Ponzu Sauce

Mix all the ingredients for the marinade and rub it onto the chicken wings; so that it evenly covers the meat. Cover and leave in the fridge for at least an hour. Then heat the grill. Place the meat on the grill and roast over medium heat to avoid burning the skin. You can use the rest of the marinade/glaze on boiled potatoes and grill them for a few minutes too.

Everything you need (for 4 servings):

2 beef steaks, each 175 g
3 tablespoons Kikkoman Ponzu Sauce
1 tbsp olive oil

Grilled potatoes:
1 kg of sweet potatoes
60 g butter

Bring the water to a boil in a saucepan, place the potatoes in the water with their skins on and wait for the water to boil again. Then remove and dry the potatoes. Cut into slices and place on the grill. Grill the grill for about ten minutes over medium heat and rub with melted butter.
Mix ponzu sauce with olive oil in a shaker. Marinate the meat for at least two hours. Then place the steaks on the grill and grill to the desired setting. Serve immediately hot with grilled sweet potatoes and a salad of your choice.

Kikkoman also has creative recipe ideas for vegetarians and anyone who would like to do without meat when barbecuing:

Everything you need (for 4 people):
400 g mixed vegetables of your choice (e.g. tomato, sweet potato, fennel, zucchini)
1 lemon
1 shallot
1 clove garlic
3 tablespoons olive oil
herbs afterchoice (e.g. oregano, parsley, rosemary)
3 tbsp ponzu sauce

Mix the ponzu with olive oil, oregano and pepper. Cut the vegetables into large slices and place them on a grill tray along with the unpeeled clove of garlic and the shallot. Sprinkle everything with dressing and grill on both sides for about ten minutes.

Everything you need (for 4 servings):
2 handfuls of arugula or lettuce of your choice
2 tbsp olive oil
1 handful of walnuts
1 apple
Optional: 1 large plum, 1 handful of raspberries or strawberries
Kikkoman Ponzu Sauce
1 tsp cinnamon.
2 pieces of goat cheese (brie)
For the cranberry dressing:

2 tbsp cranberry jam.
2 tbsp Kikkoman Ponzu Sauce
1 pinch of freshly ground pepper

Chop the walnuts and fry them in the pan. Peel and slice the apple, marinate in 2 tablespoons of ponzu and cinnamon for a few minutes. Prepare the cranberry dressing (heat the ingredients if necessary to make it smooth).
Grill the goat cheese on a tray or aluminum foil for about 1-2 minutes on each side.
Mix 4 tbsp ponzu and 2 tbsp olive oil in a shaker. Spread the arugula on a plate and pour the dressing over it. Place apple slices on top and mix the rest of the marinade into the cranberry dressing. Place grilled cheese on top of the apple slices, sprinkle with cranberry dressing and chopped walnuts on top and serve.

All you need (for 2 servings):

< p>1/2 glass of couscous
1 glass of water.
1 cucumber.
4 tablespoons chopped onion
1 stem celery (green part)
1 handful of fresh mint
1 handful of fresh coriander
1/2 piece pomegranate
125g feta
10 cherry tomatoes
2 tbsp olive oil
3 tablespoons Kikkoman Ponzu Sauce

Pour hot water on the couscous and cover for five minutes. Stir and set aside.
Dice the cucumbers, chop the onion and celery very finely. Chop the cherry tomatoes, mint and coriander and remove the seeds from the pomegranate. Cut the feta into small cubes. Mix all ingredients in a bowl, sprinkle with olive oil and ponzu. Serve fresh.

Fish and seafood are excellent for grilling. For example, have you ever marinated your salmon with our Ponzu Sauce?

All you need (for 4 servings):
800 g salmon fillet with skin
1 orange
4 tbsp olive oil
2 tbsp Kikkoman Naturally Brewed Soy Sauce
4 tbsp Kikkoman Ponzu Sauce
Mixture of fresh herbs of your choice: coriander, parsley, mint

Grilled vegetables:
200 g cherry tomatoes
200 g yellow courgettes
100 g red onion
6-8 wild mushrooms or white mushrooms
Black pepper . . . .
3 tablespoons Kikkoman Ponzu Sauce
3 tablespoons olive oil
4 tsp dried oregano

Grilled watermelon:
4 slices of watermelon

Finely grate the orange zest and set aside. Squeeze half the orange and juice into a bowl, add Kikkoman Soy Sauce and Ponzu Sauce and mix well. Clean the salmon, cut into 200g pieces, place in the bowl with the marinade (skin side up) and leave to rest for 30 minutes.
Prepare the dressing for the vegetables: mix ponzu with olive oil, oregano and pepper. Slice the cherry tomatoes in half, zucchini and onion and place on a grill tray along with the mushrooms. Sprinkle with dressing and grill for a few minutes on both sides. Grill the watermelon slices directly on the grid and drizzle with ponzu sauce.
Remove the salmon from the marinade and wipe dry with paper towels. Place on the grill (skin down) and grill until crisp, then flip and grill the other side for 2-3 minutes. Serve with grilled vegetables and watermelon.

All you need (for 2 servings):

2 fresh trout (with head) < br/>
400 g fresh mixed vegetables of your choice (zucchini, onions, peppers, cauliflower, broccoli, celery, fennel etc.)
Your choice of fresh herbs (coriander, thyme, basil, oregano, parsley, chives, rosemary, etc.)
Olive Oil
Kikkoman Naturally Brewed Soy Sauce
Kikkoman Ponzu Sauce
Optional: Kikkoman Teriyaki Sauce with Roasted Garlic for the glaze

Marinate the vegetables in a mixture of Kikkoman soy sauce, ponzu sauce, thyme, garlic and olive oil. Leave it on for about an hour. Then place on the grill for ten minutes and grill on both sides.
Clean and dry the fish and sprinkle with lemon juice. Make a few cuts on both sides of the fish, then rub with Kikkoman soy sauce, black pepper and olive oil and sprinkle with rosemary. Stuff each fish with garlic cloves, lemon slices and fresh herbs of your choice (optional onion slices). Then grill using a grill net and refine with Ponzu.

All you need (for 2 servings):

350 g Skinless halibut fillets
3 tablespoons Kikkoman Ponzu Sauce
2 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce
3 tablespoons olive oil
1 tsp butter.
2 tbsp parsley, chopped

Mix the soy sauce, ponzu sauce, olive oil and parsley in a bowl and rub the mixture into the fish fillets. Leave it on for about 30 minutes. Grill on a tray for several minutes until just cooked through and juicy. Serve hot with butter and fresh salad.

You can find a variety of other grilling recipes on our Facebook Page. Stop by!

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