Frog By Adam Handling with Kikkoman

The Kikkoman brand is the most popular soy sauce brand around and famous for its slow fermented and complex soy sauces. This year, a new addition to the range, Kikkoman Ponzu, has citrus and salty flavours with a sweet and sour kick to it. The launch was at Frog by Adam Handling’s restaurant in Covent Garden.

The new Ponzu sauce  used as a salad dressing, a vinaigrette, a marinade, as a salt replacement, in seafood and fish dishes is highly recommended . To celebrate the new addition and showcase the Kikkoman family of condiments, influencers and the media were invited to a special meal at the hottest restaurant in London, Frog by Adam Handling. Adam is only 29 years old and already has two restaurants and a devoted gourmet following.

Alongside the new Ponzu soy sauce, Kikkoman also has its regular range of sauces and marinades; BBQ Teriyaki sauce, BBQ sauce with honey, Teriyaki sauce with roasted garlic and Teriyaki sauce with toasted sesame. Each one is great used in its way to add a Japanese twist to everyday meals. Kikkoman also produces a gluten-free teriyaki marinade for those of you who are gluten intolerant or coeliac.

The evening welcome drinks took place in the very intimate and ever so pretty private room, the cavernous Cellar room in the Eve Bar downstairs. It was followed by dinner in the Library room which features an open kitchen where we could see all the action. The menu was devised by Chef-owner Adam Handling. He created a unique seven-course tasting menu using Kikkoman sauces and marinades in unusual and creative ways.

Kikkoman’s Passion Cocktail created by Francesco Cama, the bartender at Eve Bar at Frog by Adam Handling, was exotic with the bold flavours of distilled agave combined with the aromatic, sweet tartness of passion fruit and a subtle finish of umami from the soy sauce.

 

Bespoke Dinner at Frog by Adam Handling with Kikkoman

 

Snacks

 

 

The tasting menu

Kingfish, Jalapeno, avocado, Tamari gluten-free soy, a delicious take on ceviche.

 

Ravioli of mushrooms, teriyaki broth, parmesan and frozen foie gras; a very rich dish but I could eat it every day!

Baked celeriac, soy-cured egg, apple, truffle, naturally brewed soy sauce, this dish was delightful. I particularly like the texture. The grated soy-cure egg was a revelation.

Broccoli, chilli, Dengaku (miso glaze), sake, lime, less-salt soy sauce topped with caviar. The vegetables are sourced from their farm, so super fresh and tasty, a simple and yet impressive recipe.

 

Cod, prawn, gem lettuce, soy sauce, an ode to prawn cocktail, Adam’s way

 

Pan fried Iberico pork, glazed cauliflower two ways – puree and roasted, kimchi emulsion. A beautifully presented and very satisfying dish.

Light chocolate molten soy caramel cake topped with tofu mousse and to finish our  beautiful dinner, Donuts!

Keynotes about Kikkoman Ponzu sauce

A gift bottle of Ponzu sauce made it’s way to my little kitchen in Brixton…. here are my findings on taste and it uses in recipes.

Kikkoman Ponzu is a tasty and versatile sauce. I made a fish pie using the Ponzu sauce. I marinaded the fish for 30 minutes before cooking and add a few tablespoons to the white sauce. The tartness and citrusy worked well with fish and added a hint of Asian flavour to the traditional fish pie as well as replacement to salt. It’s excellent for dipping sashimi, fish and vegetable hotpots and as part of salad dressings.

 

Disclosure: I was a guest of Kikkoman at this event. All opinions are my own.