Cuisine fusion italienne-mexicaine à la sauce soja
Bœuf haché, champignons, oignons et tomates : une base simple pour cinq plats variés. Préparez le tout en une seule fois, puis servez avec des pâtes, du millet ou des tortillas. Le tout sublimé par une sauce tomate relevée à la sauce soja Kikkoman.
Ingrédients
Beef and mushroom quesadilla
Étape 1
200 g tinned chopped tomatoes – 1 garlic clove, chopped – 0,5 red chilli, chopped – 1 càs Sauce soja fermentation naturelle Kikkoman – 3 càs sugar – 3 càs rice vinegar
Blend the tinned tomatoes, garlic, red chilli and Kikkoman Soy Sauce. Pour the mixture into a small saucepan. Add the sugar and vinegar, then cook over a low heat, stirring frequently, until the sauce thickens.
Étape 2
1 càs vegetable oil – 0,5 onion, chopped – 100 g mushrooms – 150 g minced beef – 1 càs Sauce soja fermentation naturelle Kikkoman – 2 g chopped coriander – 50 g grated cheese (e.g. Cheddar)
Finely slice the mushrooms. Heat the oil in a pan and sauté the chopped onion for 1-2 minutes. Add the sliced mushrooms and cook for a further 3 minutes. Stir in the minced beef and the Kikkoman Soy Sauce, and cook until the meat starts to brown. Add the chopped coriander and 50 g of grated cheese, mix well, and set aside.
Étape 3
2 tortillas – 50 g grated cheese (e.g. Cheddar)
Place a tortilla in a dry pan. Spread the filling over one half, sprinkle with 50 g of grated cheese, then fold the tortilla over—or, if using two, cover with the second tortilla. Cook on both sides until golden and crispy. Serve with the spicy tomato sauce.
Tip:
The spicy tomato sauce can be prepared in advance and also works well with the other dishes in this set. Once cooked, the filled tortilla can be sliced into triangles and served as a warm snack or finger food.
Beef, mushroom and corn burrito
Étape 1
100 g mushrooms – 0,5 onion – 0,5 red chilli – 1 càs vegetable oil – 200 g minced beef – 0,5 red pepper – 1 càs Sauce soja fermentation naturelle Kikkoman – 200 g tinned sweetcorn – 1 g chopped coriander
Slice the mushrooms, finely chop the onion and red chilli, and dice the red pepper. Heat the vegetable oil in a pan and sauté the onion, chilli and mushrooms for 1 minute. Add the minced beef and Kikkoman Soy Sauce. Cook, stirring constantly for 2 minutes. Add the diced red pepper and continue cooking until the meat starts to brown and the pepper softens. Add the tinned sweetcorn and heat through for 2 minutes. Sprinkle with the chopped coriander, mix well, and set aside to cool.
Étape 2
2 càs sour cream – 1 garlic clove, crushed – 1 càc Sauce soja fermentation naturelle Kikkoman – 2 tortillas
Mix the sour cream with the crushed garlic and Kikkoman Soy Sauce. Spoon the filling onto a tortilla, drizzle with the sauce, wrap tightly, and grill until golden.
Tip:
You can wrap burritos in foil to take away. For a sharper flavour, add extra red chilli or a little sriracha sauce to the meat.
Millet patties with mushrooms and cheese
Étape 1
100 g millet groats – 1 càs vegetable oil – 100 g mushrooms – 0,5 onion, chopped – 1 càs Sauce soja fermentation naturelle Kikkoman
Cook the millet according to the packet instructions until fluffy. Finely slice the mushrooms. Heat 1 tbsp of oil in a pan and sauté the onion for 1 minute, then add the mushrooms and cook for 3-4 minutes until softened. Stir in the Kikkoman Soy Sauce, mix well and set aside to cool.
Étape 2
50 g grated cheese (e.g. Cheddar) – 1 egg – 0,5 càs Sauce soja fermentation naturelle Kikkoman – 1 càs wheat flour – 4 càs breadcrumbs – 1 càs vegetable oil
Once cooled, combine the sautéed mushrooms and onions with the millet. Add the grated cheese, egg, Kikkoman Soy Sauce and flour. Mix thoroughly and shape into patties (e.g. 6-8 small patties). Coat them in breadcrumbs and fry in the oil for 3–4 minutes on each side until golden.
Étape 3
2 tomatoes – 0,5 onion, chopped – 0,5 càs Sauce soja fermentation naturelle Kikkoman – 1 càc Huile de sésame grillée Kikkoman – 2 g chopped coriander – 1 càs roasted peanuts
Dice the tomatoes and finely chop the onion. Add the Kikkoman Soy Sauce, Kikkoman Sesame Oil and chopped coriander. Mix well. Spoon the mixture onto a plate with the fried millet patties and sprinkle with the peanuts just before serving.
Tip:
To make the patties firmer, chill the mixture in the fridge before shaping. For a gluten-free version, use ground cornflakes instead of breadcrumbs.
Beef and mushroom pasta salad
Étape 1
1 càs vegetable oil – 200 g minced beef – 100 g mushrooms, sliced – 1 càs Sauce soja fermentation naturelle Kikkoman
Heat the vegetable oil in a pan and sauté the minced beef, stirring constantly, until all the liquid has evaporated. Add the sliced mushrooms and Kikkoman Soy Sauce, stir-fry for 2 more minutes, then set aside to cool.
Étape 2
0,5 red pepper – 0,5 onion – 200 g Cooked penne – 200 g tinned sweetcorn
Cook the penne according to the packet instructions. Dice the red pepper and onion. Transfer the penne to a large bowl. Add the diced vegetables, drained sweetcorn, and the cooled sautéed minced beef with mushrooms.
Étape 3
1 càs mayonnaise – 1 càs ketchup – 1 càc Sauce soja fermentation naturelle Kikkoman – 2 càs roasted peanuts – 1 càs spring onion, chopped
Mix the mayonnaise, ketchup and Kikkoman Soy Sauce. Pour the dressing over the salad and mix well. Top with the roasted peanuts and chopped spring onion.
Tip:
The salad tastes even better after a few hours in the fridge—ideal for a lunchbox. You can add rocket or a mixed salad blend for a fresh touch.
Soy sauce Bolognese pasta
Étape 1
200 g penne pasta – 1 càs vegetable oil – 0,5 onion, chopped – 2 garlic cloves, chopped – 300 g minced beef
Cook the penne according to the packet instructions. Heat the vegetable oil and sauté the chopped onion and garlic for 1 minute. Add the minced beef and fry for 3 minutes, stirring constantly.
Étape 2
400 g tinned chopped tomatoes – 2 càs Sauce soja fermentation naturelle Kikkoman – 2 g chopped coriander
Add the tinned chopped tomatoes and Kikkoman Soy Sauce to the meat. Cover and simmer for 20 minutes. Combine with the cooked penne and sprinkle with the chopped coriander.
Tip:
To deepen the flavour, you can add a splash of red wine to the sauce while simmering the meat. This dish freezes well—consider making a larger batch. For a gluten-free version, use lentil or rice pasta.
En savoir plus
