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Oriental Cooking Class at 25 Mushrooms Kitchen with Kikkoman #CookedWithKikkoman

I love Japanese food and I have always wanted to learn how to cook my favorite Japanese dishes, and I was really happy to be invited by Kikkoman to attend their Oriental Cooking Master Class at 25 Mushrooms Kitchen in Pasig City.

Kikkoman, the world's leading soy sauce brand, is made with the finest ingredients and brewed to authentically oriental perfection.  Compared to other soy sauce brands, Kikkoman is brewed naturally and aged like wine to achieve its oriental taste. 

This will be quite a lengthy piece as I will be sharing with you the recipes of the Japanese dishes I have learned to cook at 25 Mushrooms Kitchen with the help of Kikkoman, of course. I made a Sushi Platter, Pork Katsudon and Beef Sukiyaki. 

Sushi Platter

We have made a sushi platter using fresh seafood: uni, salmon, kani sticks, tiger prawns and tuna. 

Here is the recipe for the Sushi Rice:

1 cup Japanese rice (uncooked)
1 1/4 cups Water
Sweet Vinegar (1/4 cup Japanese vinegar, 1 tbsp sugar, a pinch of salt)

1. Wash the Japanese rice until water is clear. Rub the rice with your fingers to remove starch.
2. Soak in water for 15 minutes.
3. After washing and soaking Japanese rice, cook it in the rice cooker.
4. To prepare sweet vinegar, mix vinegar, sugar and salt in a saucepan. Put the pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture.
5. Spread the hot steamed rice into a large plate or large bowl. Use a non-metallic bowl to prevent any interaction with the Japanese vinegar. Sprinkle the vinegar mixture over the rice and fold the rice.
6. To cool and remove the moisture of the rice, use a hand fan or electric fan. This will give sushi rice a shiny look. 

We were instructed to make sure our sushi can be eaten in one bite. We were also taught how to make our own Spicy Tuna filling for the sushi. 

Spicy Tuna 

Fresh tuna 
Japanese mayo
Hot Sauce or Japanese Spicy Oil
Togarashi Powder

1. Slice tuna into small cubes. 
2. Add Japanese mayo, Kikkoman, hot sauce and togarashi powder. Combine these ingredients according to your taste.
3. You may put this on top of the sushi or use it for salad. 

Pork Katsudon

Pork Katsudon is a Japanese rice topping with pork katsu, veggies and egg. You may also use chicken breast fillet for Chicken Katsu instead of pork for this dish. 

200 grams or 2 pcs Porkloin or Pork Chop (no skin)

1/2 cup flour
2 pcs egg, beaten
1 cup panko breadcrumbs
oil for deep frying

1 cup leeks, sliced thinly
1 cup onions, sliced thinly
1 cup dried Shiitake mushrooms, soaked in water and sliced to thick pieces
oil for cooking
1/4 cup Kikkoman Teriyaki Sauce
1 cup Dashi (1 1/2 tsp hondashi + 1 cup water)
1 tsp sugar
4 pcs eggs


1. Pound the pork to flatten.
2. Season pork with Kikkoman Soy Sauce. Dip the pounded pork to flour, then egg, then breadcrumbs and set aside.
3. In a skillet, heat the oil and deep fry the breaded pork. Slice pork and set aside. 


1. Break 2 eggs in a bowl. Mix the eggs, lightly breaking the egg yolks only. Set aside.
2. In another skillet, add oil and saute 1/2 of leeks, 1/2 of the onions and mushrooms. 
3. Add 1/4 cup teriyaki sauce and the 1/2 dashi. Add sugar if needed.
4. Add 1 piece of Tonkatsu.
5. Pour the lightly mixed eggs on top of the breaded pork and cook for 1 minute. Cover the pan. Pour the cooked pork with the sauce over steamed Japanese rice. Garnish with sliced Nori. 

Beef Sukiyaki

Beef Sukiyaki is a sweet and salty Japanese noodle dish. It is one of the most popular hotpot dishes as it is complete with meat and vegetables. 

200 grams Beef Sirloin, Sukiyaki cut
1/2 cup Kikkoman Standard Grade Soy Sauce
1 pc medium onion, sliced
1 pc small carrot, slided half moon
1 stalk celery, sliced (reserve leaves)
3 pcs (10g) dried Shitake mushrooms, soaked overnight and sliced (reserve 3/4 broth)
2-3 pcs (10g) tenga ng daga mushrooms, soaked overnight and sliced
3 tbsp brown sugar
2 1/2 cups meat broth or water
100 grams tofu, cut into 1-inch cubes and blanched
75 grams sotanghon
100 grams Chinese cabbage, cut into wide strips
3 pcs eggs
1 stalk leek, sliced

1. Mix beef and 2 tbsp of Kikkoman Soy Sauce. Saute by batch in 2-3 tbsp oil until brown. Set aside. Season tofu with 1 tbsp of Kikkoman Soy Sauce. Set aside. 
2. In the same pan, saute onion, carrot, celery, and mushrooms. Add the remaining Kikkoman Soy Sauce, brown sugar then stir. Add broth including mushroom broth and 1/4 tsp pepper. Cover and simmer for 5 minutes. 
3. Add tofu, sotanghon, and beef. Allow to simmer. Add cabbage and egg. Turn off heat. Top with leeks. Garnish with celery leaves. 

For dessert, we were served scoops of vanilla ice cream with drops of Kikkoman soy sauce. The saltiness of Kikkoman enhances the sweetness of the ice cream. In fact, I put more drops to my ice cream for it to taste a lot better. 


You may also get a chance to learn these dishes (and more) at 25 Mushrooms Kitchen! Details will be posted here soon! :)

Thanks to Kikkoman Philippines for having us. 


Kikkoman Philippines